Asian Infusion Chicken Soup
| Quantity | Description |
|---|---|
| 2oz. | Artisan concentrated chicken stock |
| 4oz. | Cooked chicken julienne |
| 1/2 tsp. | Chopped ginger |
| 1/2 tsp. | Chopped garlic |
| 1 tsp. | Low sodium soy sauce |
| 1 cup | Cooked thin rice noodles |
| 1 cup | Assorted vegetables julienne (peppers, carrots, celery, bok choy) |
| 3 cups | Water |
| 1/2 tsp. | Sesame oil |
INSTRUCTIONS
Soak rice noodles in warm water for 10 minutes. Add concentrated stock to the water and bring to a boil, add all ingredients. Bring to a boil, simmer for two minutes, and serve.