Sesame Ginger Chicken Noodle Soup

• 2 ounces rice noodles
• 1 teaspoon sesame oil
• 4 cups reduced sodium chicken broth
• 1 1/2 cups carrots diced
• 1 tablespoon McCormick(R) Ginger Ground
• 1 pound boneless skinless chicken breasts cut into thin strips
• 1 1/2 cups snow peas julienned
• 1/2 cup sliced green onions thinly
• 1 tablespoon reduced sodium soy sauce
• 2 tablespoons sesame seed McCormick(R)

1. Cook rice noodles as directed on package. Rinse under cold water; drain well. Toss noodles with sesame oil. Divide among 8 soup bowls. Set aside.
2. Bring broth, carrots and ginger to boil in large saucepan. Add chicken; simmer 2 minutes or just until chicken is cooked through, stirring occasionally. Stir in snow peas, green onions and soy sauce. Cook 2 minutes or until vegetables are tender-crisp.
3. Ladle soup over noodles in soup bowls to serve. Sprinkle with sesame seed.

rice noodles, sesame oil, chicken broth, carrots, ginger ground, chicken breasts, snow peas, green onions, soy sauce, sesame seed mccormick

Taken from www.yummly.com/recipe/Sesame-Ginger-Chicken-Noodle-Soup-1005902 (may not work)