Ingredients

Preparation

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

1.  Dice chicken and thinly slice bok choy and green onions.  Slice mushrooms, cut carrot into julienne strips; cut strips into 1-inch pieces.  Peel gingerroot; finely chop.

2.  Place mushrooms, carrots, gingerroot and pressed garlic.  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 immidiately.