Chinese Chicken Vegetable Noodle Soup

4 cups Chicken broth, Low Salt
2 Chicken breast halves, skinned
1 cup carrots sliced on the bias
1 cup fresh snow peas
1 cup broccoli florets
1/2 cup Water Chestnuts, sliced
2 cups cooked Japanese Soba Noodles (Can substitue rice threads if you are wheat allergic)
1/4 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon black pepper

Partially freeze the chicken breast and cut into cubes.

Place the chicken broth in a pan and add the cubed chicken breast and the sliced carrots. Cook 10 minutes, or until chicken cubes are cooked through and the carrots are crisp-tender.

Place 1/4 of the noodles in the bottom of a large bowl. Add 1/4of the chicken and 1/4 of the carrots. Add 1/4 of the remaining ingredients and serve hot. You can garnish with sliced green onion, if desired.

Note: The hot broth cooks the broccoli and snow peas. If you want them more cooked, you can steam it before-hand.

Serves 4. This makes a nice large bowl of soup.

Number of Servings: 4

Recipe submitted by SparkPeople user QUILTHORSE.