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Chicken Noodle Soup
 From the 2nd Quarter flyer 2005

INGREDIENTS:
2 cups torn or chopped, cooked or roasted chicken without skin
10 ounce package torn mixed salad greens
8 ¾ ounce can whole baby corn, drained and halved crosswise
2 green onions, sliced
¼ cup sliced radishes
½ cup orange juice
¼ cup rice vinegar or white vinegar ½ teaspoon toasted sesame oil ¼ teaspoon pepper 1 ½ teaspoon sesame seeds, toasted

   

Chicken Noodle Soup (continured)
From the 2nd Quarter flyer 2005

DIRECTIONS:
Heat all ingredients except pasta in a large soup pot over high heat to boiling.
Stirring occasionally. Stir in pasta and return to boil, stirring occasionally.

Reduce heat and cook uncovered for 10-15 minutes, stirring occasionally until
pasta and vegetables are tender. Remove and discard bay leaf.

Makes 8 servings.