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| Prep Time | 15 minutes |
| Servings |
people
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Ingredients
- Chicken stock(1 L) - 4 cups
- Minced ginger root(5 mL) - 1 tsp
- Garlic minced - 1 clove
- Light or medium soy sauce(30 mL) - 2 tbsp
- fine egg noodle nests - 3
- frozen Asian style vegetable blend(375 mL) - 1 1/2 cups
- leftover cooked chicken(250 mL chopped, optional) - 1 cup
- Green onions(sliced on the diagonal) - 2 nos
Ingredients
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Instructions
- Bring chicken stock to a boil in a deep pot set over medium-high heat.
- Drop in noodles and stir until noodles are no longer clumped.
- Boil for 5 minutes.
- Place vegetables in a colander and run under cold running water until all the ice crystals are removed. Drain well.
- Add to soup and bring to a boil.
- Add chicken, if using.
- Stir in green onions and serve.
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