Asian Chicken Noodle Soup

One night I realized I didn’t have any noodles for my chicken soup, so I improvised and used some wonton wrappers. It was great! Don’t skip the celery leaves; they bring great flavor to this soup.

—Noelle Myers, Grand Forks, ND

Prep: 15 min. • Cook: 40 min. • Makes: 10 servings

• 1 ½ lbs. boneless skinless chicken breasts, cut into 1-in. cubes
• 1 Tbsp. sesame oil
• 3 medium carrots, sliced
• 2 celery ribs, chopped
• 1 medium onion, chopped
• 6 cups chicken broth
• ⅓ cup teriyaki sauce
• ¼ cup chili garlic sauce
• 1 pkg. (14 oz.) wonton wrappers, cut into ¼-in. strips
• 2 cups sliced fresh shiitake mushrooms
• ⅓ cup chopped celery leaves
• ¼ cup minced fresh basil
• 2 Tbsp. minced fresh cilantro
• 2 green onions, sliced

1. 1. In a Dutch oven, cook chicken in oil over medium heat until no longer pink. Remove and keep warm.
2. 2. In the same pot, saute the carrots, celery and onion until tender. Stir in the broth, teriyaki sauce, garlic sauce and chicken. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
3. 3. Add wonton strips, mushrooms, celery leaves, basil and cilantro. Cook and stir for 4-5 minutes or until the wonton strips and mushrooms are tender. Sprinkle with green onions.

1 cup: 227 cal., 4g fat (1g sat. fat), 44mg chol., 1344mg sod., 27g carb. (5g sugars, 2g fiber), 19g pro.