Shelly's Recipe

CHINESE CHICKEN SOUP

Category: Soups

4 (14 oz each) cans chicken broth
1 cup water
1 tbsp. light soy sauce
1 cup sliced fresh mushrooms
1/2 cabbage, coarsely chopped
1 onion, sliced
2 carrots, thinly sliced
1 clove garlic, minced
1/2 lb boneless, skinless chicken breast, cut into 1/2 inch chunks
1/4 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, cabbage, onions, carrots, garlic, 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 the pasta is cooked, stirring occasionally. Top each serving with sliced scallions.