{soups-salads-and-salad-dressings} Lo Mein Soup

 

Lo Mein Soup

 6 to 8 servings

 

4 cans (14 1/2 ounces each) ready-to-use chicken broth

2 cups water

1 package (16 ounces) frozen stir-fry vegetable mix, thawed

1/2 pound boneless, skinless chicken breast, cut into 1/2-inch chunks

1/4 pound fresh mushrooms, thinly sliced

2 tablespoons light soy sauce

1/2 pound spaghetti, broken in half

 

In a soup pot, combine all the ingredients except the spaghetti; bring to a boil over medium-high heat. Add the spaghetti and boil for 8 to 10 minutes, or until the spaghetti is cooked and no pink remains in the chicken.

 

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