Ramen Chicken Noodle Soup

Ramen Chicken Noodle Soup
3 boneless, skinless chicken breasts
Salt & Pepper
1 tsp poultry seasoning
1 tsp dry mustard
1 tsp celery seed
Water
6 packages Top Ramen Chicken Soup
1 tbsp crystallized ginger
1 tsp Five Spice Powder
3 packets Duck Sauce (leftover from Chinese Takeout!)
1 packet Hot Mustard Sauce
10-oz pkg frozen mixed vegetables

Lightly season the chicken with salt and pepper, cover with water in a large pot. Add the poultry seasoning, celery seed and dry mustard, bring to a boil, reduce heat and simmer about 30-40 minutes or until chicken is completely cooked. Remove chicken and let it cool while you drain the cooking liquid to remove those funky looking things that happen when you boil chicken. What IS that anyway?

Return the clear cooking liquid to the pan and add enough water to make 10 cups of liquid total. Chop the chicken into bite-sized pieces and put them back in the pot. Add the ginger, Five Spice Powder, Duck Sauce, Hot Mustard and all the seasoning packets from the Ramen soup packets. Stir in the frozen vegetables and bring to a boil. Add the noodles (break them into smaller pieces if you prefer) and cook 1 to 2 minutes until noodles are just cooked. Do not overcook them! Serve immediately.

This soup is delicious! John loves anything with Ramen noodles and he raved about this recipe.