Oriental Vegetable Noodle Soup

2 c. chicken or beef broth
2 c. water
1/2 c. frozen broccoli cuts, sweet peas or niblets corn
1/2 c. julienne sliced carrots
1/2 c. thin diagonally sliced celery
1 (3 oz.) pkg. any flavor oriental noodle soup mix
1 1/2 c. cut up cooked chicken, turkey, ham, roast beef or shrimp
3 tbsp. sliced green onions

In large pan, bring broth and water to a boil. Add frozen vegetables, carrots and celery; cook 1 minute. Partially break up noodles from soup mix; stir into boiling broth. Reduce heat to low; simmer 3 minutes or until vegetables are tender-crisp. Stir in seasoning from packet in soup mix and the meat; simmer an additional 2-3 minutes or until thoroughly heated. Garnish each serving with green onion. Yields: 3 (1 1/2 cup) servings.

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