Ramen Noodle Soup Plus

4 cups chicken broth

1 cup carrots, sliced very thin or shaved

1 cup mushroom caps, sliced very thin

1 cup snow peas, strings removed, cut on bias ½-inch pieces

1 tablespoon vegetable oil

2 packages (3 ounces each) chicken-flavored ramen noodle soup

½ pound chicken, cut in strips or cubes

1 cup onions, sliced

1 cup bell pepper, sliced

2 cloves garlic, minced or pressed

2  green onions, sliced

Hot pepper sauce, to taste

1 seasoning packet from ramen noodle soup

Pour broth in a large pot and heat over medium heat; don’t allow to boil (yet). While broth heats, cut carrots, mushrooms, snow peas, onions, peppers, chicken, garlic and green onions. In wok or skillet, heat oil over medium-high heat. Turn up heat for broth to bring to a boil. Add ramen noodles (do not break into pieces) and cook according to directions on package.While noodles are cooking, add chicken to hot oil and stir fry for 1 minute. Add onions, peppers and garlic, stir fry for 2 minutes or until all ingredients are heated through. #160;Scoop out noodles from broth and set aside (it#146;s OK if small bits of noodles remain in the broth).#160;Turn heat for broth to low. Into four soup bowls, evenly layer carrots, mushrooms and snow peas. Distribute chicken mixture between the bowls; season with hot sauce, if desired. Top each bowl with cooked ramen noodles.Stir noodle seasonings into broth; increase heat and bring to rolling boil. Pour evenly over noodles in bowls. Add green onion to each bowl; let stand 3-5 minutes before serving. Serves four.