Asian Chicken Soup for the Holiday Soul

Ingredients

• 1 tsp peanut oil (or other oil for sauteing)
• 1/2 cup chopped white onion
• 1/2 cup carrot, peeled and sliced on the diagonol
• 1 cup chicken tenders cut into bite sized pieces
• 1 cup broccoli florets
• 1 cup chopped water chestnuts
• Asian Flavour Boost (ingredients to follow)
• 10 cups Campbell's  no sodium or low sodium chicken broth
• cilantro and scallions to garnish 

Asian Flavour Boost

• 2 cloves fresh garlic, minced
• 1 tablespoon soy sauce
• 1/4 cup hoisin sauce
• 2 tablespoons sweet chili sauce
• 2 teaspoons minced fresh ginger
• 1 tablespoon rice wine vinegar
• 1 teaspoon Siracha chile sauce
• 1 teaspoon sesame oil

Whisk all the flavour boost ingredients together  and sey aside to use in the soup.

Directions for the Soup

1. Saute the onions and carrots in the peanut oil over medium high heat in a non-stick dutch oven for 1 minute. 
2. Add the chicken tenders and continue to saute for another minute.
3. Add the cup of broccoli florets, the snow peas, chopped water chestnuts, and the chicken broth.
4. Turn heat to high and bring to a boil.
5. Add the Asian flavour boost to your soup pot, cover, and continue to simmer for 10 minutes.
6. Serve with Asian noodles that have been gently boiled for about a minute in large soup mugs and garnish with scallions and cilantro.