CHINESE CHICKEN SOUP
4 (14-oz.) cans reduced-sodium
1 cup water
1 tbsp. light soy sauce
1 cup sliced fresh mushrooms
1 (8-oz.) can sliced water chestnuts, drained
1 (8-oz.) can sliced bamboo shoots, drained
½ lb. boneless, skinless chicken breast cut into ½-inch chunks
¼ lb. uncooked spaghetti, broken in half
1 cup fresh snow peas, trimmed
2 scallions, sliced
In a soup pot, combine the chicken broth, water, soy sauce, mushrooms, water chestnuts, bamboo shoots, and chicken over medium-high heat and bring to a boil.
Add the spaghetti and snow peas, and continue boiling for 8 minutes, or until pasta is cooked, stirring occasionally.
Top each serving with sliced scallions.
Yield: 10 servings.
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