Chinese Chicken Soup serves 8 (1 1/4 cup) From: Party Fare cookbook
4 cups (two 16 oz cans) Healthy Request Chicken Broth 2 cups water 2 cups sliced celery 1 cup chopped onion 1/4 tsp. dried minced garlic 2 cups (10 oz) diced cooked chicken breast 1 cup (two 2.5 oz jars) sliced mushrooms, drained 1 tabl. reduced-sodium soy sauce 1 1/3 cups (4 oz) uncooked instant rice 2 (6 oz) pkg. frozen snow peas 1 cup ( one 8 oz can) sliced water chestnuts, drained
In a large saucepan, combine chicken broth, water, celery, onion and garlic. Bring mixture to a boil. Add chicken, mushrooms, and soy sauce. Mix well to combine. Stir in rice, snow peas, and water chestnuts. Lower heat and simmer for 15 min. or until vegetables and rice are tender, stirring occasionally.
HINT: If you don't have leftovers, purchase a chunk of cooked chicken breast from your local deli.
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