1 lb Udon (thick noodles)
2 qt Chicken broth
2 c Cubed cooked Chicken
-OR- Turkey, Pork or Ham 1 Carrot; grated
2 Green onions
– sliced in 1-in. pieces 1/4 c Diagonally sliced celery
1/2 c Thinly sliced bok choy
Salt, pepper Cook udon according to package. Drain and rinse under cold water. Heat chicken broth. Add chicken, carrot, green onions, celery and bok choy and season to taste with salt and pepper. Simmer 5 to 10 minutes to barely cook vegetables. Divide noodles among 6 bowls. Ladle in soup.