asian chicken and vegetable soup

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for a group of friends or just a family meal, this easy soup is better than anything from a can or your local Asian market.  the soup is easy to prepare and comes together in less than 30 minutes. it will serve six to eight people, and the leftovers can be frozen for future quick meals.

i use rice noodles and chicken stock which gives the soup an authentic taste and texture.

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i found this recipe in a Sandra lee semi-homemade magazine, although i don’t know what issue. i made some changes to adapt to my preferences of using fresh vegetables.  she recommends using one package of stir fry vegetables.

to make the soup:  in a large soup pot on the stove, cook 6 ounces of rice noodles in the pot.  drain and save for the soup.  next, combine 6 cups of prepared chicken stock and chopped vegetables.  i used chopped celery, white onion, carrots, green onion, sweet peppers, pea pods, and bean sprouts.  bring soup to a boil and then turn down to a simmer.  season to taste. i added some red pepper flakes.  

next, add about one cup of precooked chicken breast, which has been cut into bite-sized pieces.  then add rice noodles and bring back up to a boil.  when the soup is hot, garnish with sliced green onion and toasted ramen noodles if desired.

other vegetables could also be added, such as broccoli pieces, green beans, water chestnuts, or bamboo shoots.

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