Asian Chicken Vegetable Soup

•6 cups of water and 1 1/2 TB“Better than Boullion”
•4 tablespoons lite (reduced-sodium) soy sauce
•3 cups green cabbage
•1 can sliced mushrooms
•3 tablespoon diced fresh ginger
•1 garlic clove, very thinly sliced
•1 tsp Chinese chili sauce
•1 cup diced tomatoes
•3 green onions, sliced (about 1/2 cup)
•Leftover cooked chicken, dark and light meat
•1 medium carrot, sliced(about1/2 cup)
•1 1/2 tablespoons fresh cilantro, chopped)

In a large saucepan, bring broth and soy sauce to a boil. Reduce heat; add bok choy, mushrooms, ginger, garlic and chili. Simmer for 5 minutes, until bok choy is tender yet still crisp and mushrooms are softened. Add tomatoes, green onions, chicken and carrot. Heat through for 1 minute. Stir in cilantro just before serving.
serves 6

Number of Servings: 6

Recipe submitted by SparkPeople user JENABQ.