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Oriental Vegetable Noodle Soup

fast.cook's picture
Ingredients
  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
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Quick, Healthy

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