Chinese Chicken Veggie Noodle Soup

16 oz chicken sprinkled with chinese five spice powder, cooked and cut into bite size pieces
10 oz udon noodles prepared according to package directions
10 c reduced sodium chicken broth
1 c water
1/2 tsp ginger
3 Tbsp soy sauce
1/4 tsp siracha
1 tsp rice or white wine vinegar
2 c assorted color bell peppers, chopped
1 c red onion
1 jalapeno, seeds removed and chopped
2 c mushrooms, sliced
4 green onion, sliced on diagonal
1 c brocolli florets
1/2 c snow peas
1/4 c celery, sliced on diagonal
1/4 c carrots, sliced on diagonal
5 c bok choy, chopped
3/4 c water chestnuts
1 c bean sprouts
1/4 tsp sesame oil

This is a very versatile recipe where any vegetable can be omitted or substituted for another.

Sprinkle chicken with chinese five spice power and cook through. Chop into bit size pieces.

Prepare Udon noodles to package directions.

Combine broth, water, ginger, soy sauce, siracha, and vinegar in a large soup pot and bring to a boil.

Add all vegetables except water chestnuts and bean sprouts and return to a boil. Reduce heat and simmer 10-15 minutes or until vegetables a crisp tender.

Stir in chicken, noodles, water chestnuts, bean sprouts and sesame oil and heat through.

Serving Size: Makes 12 generous 2 cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user SANDIBTNT.