Chinese Chicken Noodle Soup

Chinese Chicken Noodle Soup

1 pkg. Ramen noodles (chicken, oriental or pork flavor)
2 cans chicken broth
1/2 c. frozen peas
1/2 can water chestnuts
1 egg, beaten with fork
1 chicken breast or 1/2 c. leftover chicken, turkey or pork
1/2 c. chopped bok choy or Napa cabbage or celery
2 Tbsp. carrots, sliced diagonally in small pieces
1 tsp. sesame oil (can be omitted, but gives distinctive taste)
2 to 3 Tbsp. chopped scallions, added at the last minute

Start 2 cups of water to boil; add chicken broth. After stock boils, add the packet of seasoning supplied withRamen. While broth is boiling, add 1 raw chicken breast (cut in small pieces), the chopped vegetables and the raw egg. The egg will cook into threads. Just before serving, add the noodles and the peas, then the sesame oil and scallions.
You can always add another can of chicken broth if soup is too thick or you like more broth. You may vary the soup with different Chinese type vegetables available. Add some garlic and a dash of hot Chinese mustard. If using strong vegetables such as broccoli, cut small and don’t overcook to avoid the strong flavor.