CHINESE CHICKEN SOUP WITH WON TON NOODLES 6 cups chicken broth, preferably reduced-sodium 2 tablespoons soy sauce 1 teaspoon Asian sesame oil 1 teaspoon grated fresh ginger 2 cups packaged fresh or frozen mixed oriental vegetables 6 won ton skins - cut into thin strips 1 cup thinly-sliced cooked chicken 1/2 cup thinly-sliced green onions In a large saucepan, bring broth, soy sauce, sesame oil, ginger and oriental vegetables to a boil over high heat. Reduce heat to medium-low and simmer, partially covered, until vegetables are just tender, about 5 minutes. Add won ton skins and chicken. Cook 2 minutes. Stir in green onions and serve at once. This recipe yields 4 servings.
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