Five-Spice Chicken Noodle Soup

This Asian- style chicken soup is much lower in sodium than typical canned soups. And it's quick and easy to make.

Ingredients

• 2 cups water
• 1 14 ounce can reduced-sodium chicken broth
• 2 green onions, thinly bias-sliced
• 2 teaspoons reduced-sodium soy sauce
• 2 cloves garlic, minced
• 1/4 teaspoon five-spice powder
• 1/8 teaspoon ground ginger
• 2 cups chopped bok choy
• 1 medium red sweet pepper, thinly sliced into strips
• 2 ounces dried somen noodles, broken into 2-inch lengths, or 2 ounces dried fine noodles
• 1 1/2 cups chopped cooked chicken

Directions

1. In a large saucepan combine water, chicken broth, green onions, soy sauce, garlic, five-spice powder, and ginger. Bring to boiling. Stir in bok choy, sweet pepper strips, and noodles. Return to boiling; reduce heat. Boil gently, uncovered, for 3 to 5 minutes or until noodles are just tender. Stir in the cooked chicken. Heat through. Makes 4 servings.