Recipe: China in a Pot (using chicken breast and Ramen noodles)

CHINA IN A POT

2 skinless, boneless chicken breast halves (about 2/3 pound), fresh or frozen
1 (14 1/2 ounce) can fat-free chicken broth
1 (14 1/2 ounce) can Swanson's Oriental broth (or chicken broth)
1 cup sliced mushrooms
1 cup frozen corn kernels
2 tablespoons rice wine vinegar or distilled white vinegar
1 tablespoon dark sesame oil
2 teaspoons reduced-sodium soy sauce
1 teaspoon sugar
1 (3 ounce) package chicken-flavored Ramen soup mix
1 (6 ounce) package frozen snow peas
3 scallions (for 1/4 cup chopped)

If the chicken is frozen, run it under hot water so you can remove any packaging. Place the chicken on a microwave-safe plate and microwave 2 minutes, uncovered, on high, to begin defrosting.

Meanwhile, pour both cans of broth into a 4 1/2-quart Dutch oven or soup pot. Cover and bring to a boil over high heat.

Slice the chicken, fresh or partially defrosted, into 1/4-inch strips. Cut the longest strips in half.

When the broth boils, stir in the chicken, mushrooms, corn, vinegar, sesame oil, soy sauce and sugar. Crumble the ramen noodles into the pot and add the flavor packet. Stir. Cover the pot and bring the broth back to a boil.

When the broth boils, uncover the pot and add the snow peas, raise the heat to high, and bring the broth back to a boil. Reduce the heat so the soup simmers.

Meanwhile, slice the scallions, using all the whites and enough of the tender green tops to make 1/4 cup.

TO SERVE:
Ladle the soup into 4 bowls and sprinkle with the scallions.

Makes 4 servings
Source: Desperation Dinners! by Beverly Mills and Alicia Ross