Stir Fry Asian Chicken Soup

• 2 Tablespoons Olive Oil
• 8 ounces, weight Stir Fry Vegetables
• 8 ounces, weight Chicken Strips, Cooked
• 2 cloves Garlic, Minced
• Salt And Pepper, to taste
• 1 quart Chicken Broth
• 4 ounces, weight Brown Rice Noodles
• 1 whole Jalapeno, Deseeded And Diced
• 2 Tablespoons Soy Sauce
• 2 teaspoons Ginger, grated
• Cilantro And Jalapeno Peppers, For Garnish

1. In a large saute pan, heat the olive oil. Add stir fry vegetables and cook for 7 minutes or until cooked. Add the chicken strips, garlic, and continue to cook for another 5-7 minutes. Season with salt and pepper. Remove from heat.
2. In a medium-sized pot, bring the broth to a slight boil. Once the broth is ready, add the rice noodles. Allow the rice noodles to boil for 5-7 minutes and turn off heat. Pour the stir fry mixture into the pot with the noodles and add the soy sauce and grated ginger. While the broth is still hot, stir to make sure all ingredients are well mixed in the soup. Pour in a large bowl and top off with cilantro and jalapeno peppers.

olive oil, fry vegetables, chicken, garlic, salt, chicken broth, weight brown rice noodles, soy sauce, ginger, cilantro

Taken from tastykitchen.com/recipes/soups/stir-fry-asian-chicken-soup/ (may not work)