Asian Chicken and Vegetable Soup

Souper Sunday is back--I am in the middle of making Sandra Lee's version of Asian chicken and vegetable soup right now. Can't wait to see how it turns out!

Asian Chicken and Vegetable Soup

6 oz rice noodles, broken up

6 c chicken stock

1 19 oz pkg frozen Szechuan stir-fry vegetables with sauce packet (I couldn't find this at my grocery store, so I am using Chinese-style vegetables with a sauce packet)

2 c diced or shredded cooked chicken (to save time, buy an already cooked rotisserie chicken from your grocery's deli)

Cook noodles in boiling water, rinse and drain. In a large saucepan, combine chicken stock, vegetables and contents of sauce packet. Bring to a boil, stirring occasionally. Reduce heat and simmer for 5 minutes, or until vegetables are tender. Stir in chicken and reserved noodles and simmer for 2 minutes.