Kim's Kitchen

Asian Noodle Soup

• 8 C. Chicken Broth/Stock
• 6 C. Water
• 2 T. Granulated Garlic
• 1 tsp. Ground Ginger
• 1 T. Soy Sauce
• 1/2 tsp. Lemon Pepper
• 2 Chicken Bouillon Cubes
• 5 C. Fresh Chopped/Diced Vegetables
• 3 C. Cooked Chicken Breast, Diced
• Stir-Fry Rice Noodles (14oz Box)

In a large stock pot (high heat) add Chicken Broth, Water, Garlic, Ginger, Soy Sauce, Lemon Pepper & Chicken Bouillon Cubes.

Stir in Green Onions & Fresh Chopped/Diced Vegetables. What kind of veggies? This is another one of those beautiful recipes where I ask "What do you have?" Mushrooms, Carrots, Celery, Bok Choy, Bean Sprouts, Pea Pods, Broccoli...whatever is left over from yesterday's veggie tray, use. Cook on high for 15-20 minutes, until vegetables start to soften.

Stir in Chopped Chicken and Rice Noodles. Lower heat to Medium-High and cook until noodles are tender (about 10-12 minutes).

Some fresh green onions are a nice touch when served, but even without it's delicious!

This recipe makes enough to feed a family of 6-8 so if you want to cut it in half, you can definitely do that. However, the leftovers are amazing the next day too.

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