Asian Chicken Soup

 

1 (10- to 15-oz.) can chicken

I (15-oz.) can carrots

1 (15-oz.) can bean sprouts

1 (6-oz.) can mushrooms

1 (14-oz.) can chicken broth

2 oz. fine noodles (3 oz. Ramen noodles are okay)

1 T. onion flakes

1 tsp. garlic flakes

½ tsp. ginger

3-4 T. soy sauce

scant 1/2 tsp. apple cider vinegar

 

Do not drain the vegetables. Combine all ingredients and simmer until noodles are soft. Ramen noodles are not labeled for two years’ storage, so rotate them more often. (100-Day Pantry)