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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This attractive simple soup begins with frozen stir-fry vegetables. Convenient refrigerated minced gingerroot adds to the Asian flavor. Ingredients:
3 cans (14-1/2 ounces each) chicken broth |
1 package (16 ounces) frozen stir-fry vegetable blend |
2 cups cubed cooked chicken |
1 teaspoon minced fresh gingerroot |
1 teaspoon soy sauce |
1/4 teaspoon sesame oil |
Directions:
1. In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until heated through. Yield: 6 servings.
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