7 Cups chicken broth (4, 14.5-ounce cans) 1/2 Cup bottled sweet and sour sauce 2 Large carrots, grated 1/2 of a 6-ounce package rice noodles (also called rice sticks*), broken in half 1 whole rotisserie chicken (about 22 ounces) skinned, boned, and chopped 1 can whole straw mushrooms*, drained 1/2 Cup chopped cilantro 1/2 Cup chopped salted peanuts

Preparation

Place broth, sweet and sour sauce, and carrots in medium stock pot. Stir well and bring to a boil. Add rice noodles and simmer at a low boil until softened, about 10 minutes. Stir in chicken and mushrooms. Serve, sprinkled with chopped cilantro and peanuts. *The rice noodles and straw mushrooms can be found in the Asian section of most grocery stores. Angel hair pasta and canned button mushrooms and may be substituted, if necessary.