Easy Asian Chicken Noodle Soup - cooking recipe

Ingredients

1 lb chicken tenders, chopped
2 cups bell peppers, chopped
1 lb rice noodles
2 cups water chestnuts
8 ounces bean sprouts
2 cups frozen broccoli
1 cup carrot, chopped
1 cup frozen spinach
1 cup frozen okra
2 cups snow pea pods, fresh
1 cup celery, chopped
1 cup mushroom, sliced
16 g fat free sodium free chicken broth, 4 pkts
6 quarts water
1/2 cup low sodium soy sauce
4 tablespoons Mrs. Dash seasoning mix, Garlic and Herb Blend
4 tablespoons Mrs. Dash seasoning mix, Original Blend
2 tablespoons five-spice powder, Asian Brand
1 cup spring onion, chopped
2 tablespoons fresh ground black pepper

Preparation

Prepare vegetables. Bring waterchestnuts and carrots to a boil in a large (16 quart) stewpot with about 6 quarts of water (when all ingredients are added your pot should be about 1/2 full). Add chicken, seasonings, soy sauce, and other vegetables and continue to boil about 5 more minutes.
Break up rice noodles into shorter strands, add to soup, continue to boil for about 5 more minutes, then reduce to simmer for about 10 minutes. Add salt and additional pepper if desired. When noodles are tender, soup is done.
Top off each serving with a handful of chow mein noodles.