Asian Noodle Soup

This versatile soup recipe I make quite often is quick and easy to put together. This can easily be turned into a vegetarian soup by changing the broth to vegetable broth and omitting the chicken pieces.

INGREDIENTS

4 cups GF chicken broth

1 teaspoon ground ginger

1/2 teaspoon garlic powder

Handful of Instant Chinese Rice Noodles, broken up

1/3 cup peas

1/3 cup mushrooms, sliced

1/3 cup carrots, chopped

1 large green onion, sliced, white and green parts

1 or 2 handfuls baby bok choy

1 teaspoon GF soy sauce

1 teaspoon vegetable oil

Handful chicken pieces, optional

DIRECTIONS

Bring the first 7 ingredients to a boil, turn heat down and simmer until veggies are almost done.

You can throw in a handful of leftover chicken, this is optional.

Add white parts of onion and the bok choy

Keep simmering until all veggies are cooked.

Add soy sauce and vegetable oil and green parts of onion.

Serve and enjoy.