Ingredients
3 cans (14-1/2 ounces each) chicken broth1 package (16 ounces) frozen stir-fry vegetable blend2 cups cubed cooked chicken1 teaspoon minced fresh gingerroot1 teaspoon soy sauce1/4 teaspoon sesame oil
Preparation
In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until heated through.
