Asian Chicken Noodle Vegetable Soup

• 2 skinless chicken breasts
• 2 tablespoons sesame oil
• 1 head bok choy
• 12 daikon radish
• 5 carrots
• 2 celery ribs
• 1 large onion
• 2 tablespoons fresh ginger, minced
• 4 garlic cloves
• 14 cup soy sauce
• 1 cup water chestnut
• 1 cup bamboo shoot
• 4 ounces udon noodles
• 2 tablespoons fresh cilantro, minced
• 2 cups snow peas
• 12 cup scallion, finely sliced

1. chop all ingredients to desired size.
2. Heat sesame oil in large stock pot.
3. Add bok choy, daikon radish, carrots, celery, onion, ginger, garlic.
4. Fill pot with water and add soy sauce and chicken.
5. Simmer until chicken and vegetables are tender.
6. Add water crestnuts, bamboo shoots, udon noodles.
7. About 5 minutes before serving, add cilantro, snow peas.
8. Serve with scallions as garnish, and a cup of jasmine rice.
9. Be sure to salt to taste, or add soy sauce!

chicken breasts, sesame oil, choy, radish, carrots, celery, onion, fresh ginger, garlic, soy sauce, water, bamboo shoot, udon noodles, fresh cilantro, snow peas, scallion

Taken from www.food.com/recipe/asian-chicken-noodle-vegetable-soup-374489 (may not work)