Oriental Vegetable Noodle Soup
|Chicken broth/Beef broth||2 Cup (32 tbs)|
|Water||2 Cup (32 tbs)|
|Frozen broccoli cuts and sweet peas||1⁄2 Cup (8 tbs) (From A 16 Ounce Package)|
|Julienned carrots||1⁄2 Cup (8 tbs)|
|Diagonally sliced celery||1⁄2 Cup (8 tbs)|
|Oriental noodle soup mix||3 Ounce (1 Package, Any Flavor)|
|Chopped cooked chicken/Turkey / roast beef / ham / shrimp||1 1⁄2 Cup (24 tbs)|
|Green onion slices||3 Tablespoon|
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.