Asian Noodle Bowl

• 2 cups diced cooked chicken
• 2 cups thinly sliced bok choy
• ½ cup thinly sliced green onions with tops
• 8 oz. mushrooms sliced
• ½ cup julienne cut carrots, 1 inch long
• 1 inch piece peeled fresh gingerroot, finely chopped
• 2 garlic cloves pressed
• 3 cups water
• 1 can (14 oz.) 100% fat free veg. broth
• 2 TBSP reduced sodium soy sauce
• 1 package oriental flavor ramen noodles

➢ Put mushrooms, carrots, gingerroot and garlic pressed in 4 qt. casserole. Add water, broth, soy sauce and seasoning packet from ramen noodles; bring to a boil over medium high heat. Add chicken bok choy onions and noodles. Cover; remove from heat. Let stand 3 minutes, serve immediately.

~Yield 8 servings.