1 (14 ounce) can chicken broth
3 cups chicken broth
1 1/2 cups water
1/4 cup vegetable oil
1 onion, diced
1/2 teaspoon dried minced shallots
1 teaspoon chopped fresh ginger root
1/2 teaspoon dried minced mint leaves
1/2 teaspoon soy sauce
6 chicken breasts
1 bun (10 servings) dry mixed vegetables
In a large pot, combine 1/3 of the broth, chicken broth, water, oil, onion, shallots, ginger, mint, soy sauce, and chicken. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to low, and simmer about 45 minutes, stirring occasionally.
Stir in vegetables.