Chinese Chicken Soup With Won Ton Noodles

6 cups chicken broth, preferably reduced-sodium
2 tablespoons soy sauce
1 teaspoon of Asian sesame oil
1 teaspoon grated fresh ginger
2 cups packaged fresh or frozen mixed Oriental vegetables
6 wonton skins, cut into thin strips
1 cup thinly sliced cooked chicken
1/2 cup thinly sliced green onions

In a large saucepan, bring broth, soy sauce, sesame oil, ginger, Oriental vegetables to a boil over high neat.
Reduce heat to medium-low and simmer, partially covered, until vegetables are just tender, about 5 minutes.
Add wonton skins and chicken.
Cook 2 minutes.
Stir in green onions and serve at once.

4 servings