Chinese-Style Chicken Noodle Soup

• 1 teaspoon canola oil
• 1 1/2 teaspoons garlic, minced
• 2 (14 ounce) cans reduced-sodium chicken broth
• 3 tablespoons reduced sodium soy sauce
• 2 tablespoons rice vinegar
• 1/2 lb boneless skinless chicken breast, cut into 1/2-inch pieces
• 1 tablespoon cornstarch
• 4 ounces Chinese wheat noodles
• 3 cups frozen oriental-style vegetables

1. In a large pot, heat the oil over medium-high. Add the garlic and cook, stirring constantly, until fragrant and begins to turn golden, about 1 minute.
2. Add the broth, soy sauce and vinegar. Cover the pot and bring to a simmer.
3. Meanwhile, in a small bowl, toss chicken with cornstarch. Add to the simmering broth along with the noodles.
4. Return to a simmer and cook until the noodles are tender and the chicken is no longer pink in the center, about 3 minutes.
5. Stir in the stir-fry vegetable mix and cook until they are heated through.

canola oil, garlic, chicken broth, soy sauce, rice vinegar, chicken breast, cornstarch, chinese wheat noodles, vegetables

Taken from www.food.com/recipe/chinese-style-chicken-noodle-soup-287619 (may not work)