Wonton Soup

1 serving Siwin Chicken & Vegetable Potstickers - 4 pieces
1 serving Chicken & Cilantro Mini Wontons - 8 pieces
6 large Shrimp, raw
.25 cup, strips or slices Carrots, raw
1 serving Sugar Snap Peas, Raw ` edible-podded, raw [Snowpeas, Sugar snap peas] 10 pea pods 34g
0.5 cup Brocolli, Fresh Steamed
1 tbsp Soy Sauce
3 ounces Chicken Breast (cooked), no skin, roasted
2 oz, boneless Squid, raw
1 cup Baby Bok choi uncooked (by DRKPKING)
4 serving No Name Chicken Broth - 1 cup
.5 cup Cauliflower, raw
.5 tsp Ginger Root
1 clove Garlic
2 serving Canola Cooking Spray, Kirkland - 1 second spray

Spray cooking spray in large pot. Add chicken, cut into thin strips, and brown slightly. Add minced ginger root and garlic and cook a few minutes more. Pour in chicken broth and bring to a very slow boil. Add potstickers, wontons and carrots; cook 2 or 3 minutes. Add broccoli and cauliflower and cook a further 2 minutes. Slice squid into rings or scored pieced and add to pot. Add shrimp and bok choy and cook 2 minutes, or until shrimp turn pink. Add soy sauce to taste.

Serving Size: 2 large servings

Number of Servings: 2

Recipe submitted by SparkPeople user NANA4DAR.