Easy Asian Chicken Noodle Soup

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 12
• 1 lb chicken tenders, chopped
• 2 cups bell peppers, chopped
• 1 lb rice noodles
• 2 cups water chestnuts
• 8 ounces bean sprouts
• 2 cups frozen broccoli
• 1 cup carrot, chopped
• 1 cup frozen spinach
• 1 cup frozen okra
• 2 cups snow pea pods, fresh
• 1 cup celery, chopped
• 1 cup mushroom, sliced
• 16 g fat free sodium free chicken broth, 4 pkts
• 6 quarts water
• 1/2 cup low sodium soy sauce
• 4 tablespoons mrs. dash seasoning mix, garlic and herb blend
• 4 tablespoons mrs. dash seasoning mix, original blend
• 2 tablespoons five-spice powder, asian brand
• 1 cup spring onion, chopped
• 2 tablespoons fresh ground black pepper

Recipe

• 1 prepare vegetables. bring waterchestnuts and carrots to a boil in a large (16 quart) stewpot with about 6 quarts of water (when all ingredients are added your pot should be about 1/2 full). add chicken, seasonings, soy sauce, and other vegetables and continue to boil about 5 more minutes.
• 2 break up rice noodles into shorter strands, add to soup, continue to boil for about 5 more minutes, then reduce to simmer for about 10 minutes. add salt and additional pepper if desired. when noodles are tender, soup is done.
• 3 top off each serving with a handful of chow mein noodles.