Oriental Vegetable Noodle Soup Recipe
Ingredients
| 2 cups chicken or beef broth | ||
| Water | 2 Cup (16 tbs) | |
| Broccoli | 1/2 Cup (16 tbs), frozen | |
| Carrots | 1/2 Cup (16 tbs), sliced | |
| 1/2 cup thin diagonally sliced celery | ||
| Soup mix package | 1 | |
| 1 1/2 cups cut-up cooked chicken, turkey, roast beef, ham or shrimp | ||
| Green onions | 3 Tablespoon, sliced | |
Directions
In large saucepan, combine broth and water; bring to a boil.
Add frozen vegetables, carrots and celery; cook 1 minute.
Partially break up noodles from soup mix; stir into boiling broth.
Reduce heat to low; simmer 3 minutes or until vegetables are crisp-tender.
Stir in seasoning from packet in soup mix and meat; simmer an additional 2 to 3 minutes or until thoroughly heated.
Garnish each serving with green onions.
Add frozen vegetables, carrots and celery; cook 1 minute.
Partially break up noodles from soup mix; stir into boiling broth.
Reduce heat to low; simmer 3 minutes or until vegetables are crisp-tender.
Stir in seasoning from packet in soup mix and meat; simmer an additional 2 to 3 minutes or until thoroughly heated.
Garnish each serving with green onions.
Chef
