Asian Chicken Noodle Soup

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Ingredients

10 cups fat (free chicken broth)
1 pound boneless skinless chicken breasts (diced into 1/2 inch pieces)
3 medium carrot (peeled and diced, 4 ounces)
1 cup celery (diced, 4 ounces)
3 cups snow peas (8 ounces)
1 orange bell pepper (julienne cut, 4 ounces)
15 ounces baby corn (cancut)
16 ounces shirataki noodle (tofu)
1/3 cups reduced sodium soy sauce
8 green onions (diced, 2 ounces)
8 ounces mushrooms
4 garlic cloves (minced)
3 teaspoons ginger
1/2 teaspoons black pepper
2 teaspoons chinese five-spice powder (optional)
1/2 teaspoons salt (to taste, optional)
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