Japanese Chicken Noodle Soup

Ingredients -
2 large boneless, skinless chicken breasts
1 bunch fresh broccoli
1 head fresh cauliflower
chopped celery
1 onion, coarsely chopped
1/2 pound baby carrots
4 - 14oz. cans chicken broth
fresh garlic - to taste
1-1/2 T. miso
1 package Japanese thick noodles

Directions -
Clean chicken breasts and cut into small pieces. Put chicken pieces
in
large pot with the chicken broth and bring to a slow boil. Add
celery,
cut into small pieces, and onion. Next add garlic, cauliflower, cut
into small pieces, and baby carrots. Return to slow boil and add miso
and broccoli, cut into small pieces. In a separate pan, bring water
to
boil and add noodles. Cook according to package directions. Drain
noodles and rinse. Add to soup and heat until noodles are hot, about
3
minutes. Serve.

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