Chicken Rice Noodle Soup w/Gyoza

7 cups Pacific Natural Foods Organic Low Sodium Chicken Broth
4 cups bottled water
13 Chicken Gyoza, frozen
1 box Annie Chun's Chili Rice Noodles
10 large baby carrots, chopped
1 stalks celery, chopped
3 boneless, skinless chicken breast halves
1 bag mixed mushrooms, frozen
2 Oxo Chicken Stock Cubes, crumbled
1 TBSP Gebhardt's Chili Powder
12 oz Kirkland Stir Fry Vegetables, frozen
1 tsp The Spice Hunter, Key Lime Pepper Blend
2 - 3 springs fresh thyme, leaves only (about .5 tsp)
1/4 tso ground ginger root
1/2 cup chopped green onions, white and green parts
6 cloves of garlic, sliced
1 TBSP olive oil

Add chicken broth, water, Oxo cubes, chili powder, key lime pepper blend, ginger and thyme to a stock pot/dutch oven over a med high heat. Allow liquid to reach a boil and then set to a simmer. Add carrots and celery.

In a large skillet, saute garlic and brown the chicken until cooked almost through. Remove from pan and cut up into bite-sized pieces. Set aside. (Onions may be sauteed with garlic and chicken but are also quite nice when added at the end of cooking.)

In the same skillet you used for the chicken, saute the frozen mushrooms until they reach desired doneness. Add to soup pot.

In the same skillet you cooked the mushrooms in, saute the stir fry vegetables in olive oil. Wok oil would also work. Add cooked vegetables to soup pot.

Add frozen chicken gyoza to soup pot and cook according to package instructions. Usually about 5 minutes.

Turn the heat back up and add rice noodles at appropriate time so that noodles cook but gyoza does not over cook. Return diced chicken to the pot so that it can finish cooking/warm up.

Makes about 12 cups.

Number of Servings: 12

Recipe submitted by SparkPeople user AZURE7SKY.