1 c. boiled chicken
1 sm. cabbage, cut into strips
2 carrots, diced
1 can green beans
1 onion, cut into slices
2 minced garlic cloves
Accent
Soy sauce
Salt & pepper
1 c. celery
1 c. bell pepper

Boil chicken. Cool and cut into pieces. Boil carrots and cabbage in chicken broth with soy sauce. Saute onions, celery, garlic and bell pepper in butter. Add sauteed vegetables in soup. Rinse long rice noodles and add to vegetables. Cook until noodles are done.