Chinese Noodle Soup

• 2 1/4 cups canned low-sodium chicken broth, undiluted
• 2 tablespoons julienne-sliced carrot
• 2 tablespoons sliced water chestnuts
• 2 tablespoons sliced fresh mushrooms
• 1/4 teaspoon peeled, minced gingerroot
• 1 ounce vermicelli, uncooked
• 1/2 cup shredded cooked chicken breast (skinned before cooking and cooked without salt)
• 8 unpeeled medium-size fresh shrimp
• 1/2 cup fresh snow pea pods, trimmed
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon sliced green onions

1. Bring chicken broth to a boil in a medium saucepan. Add carrot and next 3 ingredients; cook, uncovered, 2 minutes.
2. Break vermicelli into pieces; add vermicelli and chicken to broth mixture. Cook over medium heat 5 minutes, stirring occasionally.
3. Peel and devein shrimp; chop shrimp. Add shrimp and snow peas to broth mixture. Cook 3 to 5 minutes or until shrimp turns pink. Stir in soy sauce.
4. To serve, ladle soup into individual bowls, and sprinkle evenly with green onions.

chicken broth, carrot, water chestnuts, mushrooms, gingerroot, vermicelli, chicken, shrimp, fresh snow, soy sauce, green onions

Taken from www.myrecipes.com/recipe/chinese-noodle-soup (may not work)