Lemony Chicken Soup
3 quarts chicken broth
1 1/2 cups cooked chicken, cut into
4 ounces (half of 8-ounce package) wide egg noodles, broken
into 1-inch pieces
3/4 cup lemon juice
2 tablespoons thinly sliced scallion
3/4 teaspoon Thai Seasoning
1/2 teaspoon Mint Flakes
broth in 4-quart saucepan and heat to boil.
Stir in remaining ingredients, reduce heat to low, and simmer 10 minutes.