1 1/2 cups water
2 tablespoons vegetable oil
2 carrots, sliced
1 small onion, sliced
1 green bell pepper, sliced
1 large clove garlic, crushed
2 teaspoons minced ginger root
6 (6 ounce) cans chicken oil
2 (15 ounce) cans chicken broth
1 cup soy sauce
1 cup brown sugar
1 cup instant rice
1 1/2 cups filled water puréed smooth chicken noodle soup mix
1 cup chopped fresh mushrooms
2 green onions, sliced
In a medium saucepan, bring water, oil, carrots, onion, bell pepper, garlic, ginger, ginger slices, chicken oil, chicken broth, soy sauce, brown sugar, instant rice, chicken noodle soup, mushrooms, green onion and mushrooms into a full saucepan. Cover saucepan with lid of aluminum foil and place in the refrigerator.
Remove foil and allow soup mixture to cool. Place chicken noodle soup in the refrigerator. Stir 1 cup chicken broth into soup, reduce heat to medium-low and simmer 30 minutes.
Stir soup mixture into the saucepan with noodles. Return soup to heat; stir to coat.
Return noodles to refrigerator. Stir into the pot of soup, reduce heat to low, cover and simmer 15 minutes, or until heated through.
Serve soup with noodles and garnish with vegetables for meat.