Garlic Spinach Soup

4 cups chicken broth

2 cloves garlic, minced

3 tablespoons grated fresh ginger root

1 cup chopped zucchini

2 cups cubed cooked chicken

1 (2 ounce) package cellophane noodles

4 cups fresh spinach

Bring the chicken broth, garlic, and ginger to a boil in a large saucepan; reduce heat to medium and cook for 10 minutes. Add the zucchini and cook until the zucchini is tender, about 10 minutes more.

Stir in the chicken and cellophane noodles; cook until the chicken is hot and the noodles are soft and transparent, about 3 minutes. Stir in the spinach until wilted.