- 3 (14.5 ounce) cans chicken broth
- 1 (14 ounce) package frozen stir fry vegetable blend
- 2 cups cubed, cooked chicken
- 1 teaspoon minced fresh gingerroot
- 1 teaspoon soy sauce
- 1/4 teaspoon sesame oil
In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until heated through.