Chinese-Style Chicken Noodle Soup - cooking recipe

Ingredients

1 teaspoon canola oil
1 1/2 teaspoons garlic, minced
2 (14 ounce) cans reduced-sodium chicken broth
3 tablespoons reduced sodium soy sauce
2 tablespoons rice vinegar
1/2 lb boneless skinless chicken breast, cut into 1/2-inch pieces
1 tablespoon cornstarch
4 ounces Chinese wheat noodles
3 cups frozen oriental-style vegetables

Preparation

In a large pot, heat the oil over medium-high. Add the garlic and cook, stirring constantly, until fragrant and begins to turn golden, about 1 minute.
Add the broth, soy sauce and vinegar. Cover the pot and bring to a simmer.
Meanwhile, in a small bowl, toss chicken with cornstarch. Add to the simmering broth along with the noodles.
Return to a simmer and cook until the noodles are tender and the chicken is no longer pink in the center, about 3 minutes.
Stir in the stir-fry vegetable mix and cook until they are heated through.