{Semi-Homemade} Thai Chicken Noodle Soup
"Combine basic (but still healthy) convenience foods with Asian flair for an almost instant bowl of comforting soup...."
INGREDIENTS
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One 32 oz. carton Swanson Thai Ginger Chicken Stock
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1 can coconut milk (I used light)
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About 2 cups cooked, shredded chicken
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12-16 oz. bag frozen mixed vegetables (I like to use a Asian blend with broccoli, snap peas, carrots, and water chestnuts, but any mixture will do), or leftover veggies you have on hand
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Up to 1/2 cup creamy peanut butter (see Note*)
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2-4 oz. brown rice noodles (see Note**)
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