• 1 medium zucchini
  • 4 skinless, boneless chicken thighs
  • 1 tsp salt-free Chinese five-spice powder
  • ½ tsp black pepper
  • 8 c unsalted chicken stock
  • 1 1-in piece ginger, peeled and cut into matchstick-size pieces
  • 2 cloves garlic, peeled and thinly sliced
  • 4 oz shiitake mushrooms, stems removed and sliced
  • 5 oz fresh baby spinach, roughly chopped
  • 2 hard-cooked eggs, halved lengthwise
  • Sliced scallions
  • Crushed red pepper (optional)
  1. To make zucchini noodles, use a julienne slicer or spiralizer to cut zucchini into thin slices. Set zucchini noodles aside.
  2. Preheat broiler to 175°F.
  3. Rub chicken thighs with five-spice powder; sprinkle with black pepper.
  4. Place chicken thighs on a foil-lined baking sheet. Broil 4 to 5 inches from the heat for 8 to 10 minutes or until done turning once halfway through broiling.
  5. Let stand 10 minutes.
  6. Slice chicken and set aside.
  7. Meanwhile, in a large saucepan combine stock, ginger, and garlic.
  8. Bring to boiling; reduce heat.
  9. Add mushrooms; simmer, uncovered, 2 minutes.
  10. Add zucchini noodles; simmer 1 minute.
  11. Remove saucepan from heat.
  12. Add spinach; stir just until wilted.
  13. Stir in chicken.
  14. Divide among four bowls; top with hard-cooked egg halves and scallions. If desired, sprinkle with crushed red pepper.