Asian Chicken Vegetable Soup

4 c. low sodium chicken broth
1/2 c. orange juice
2 T. soy sauce
2 T. Asian sesame dressing
2 T. smooth peanut butter
2 t. sriracha sauce
1 pkg liquid hot and sour soup mix
1 t. garlic, minced
1 c. carrots, sliced
1 c. broccoli, chopped
1 c. yellow onion, chopped
1 c. mushrooms sliced
1 boneless, skinless chicken breast, sliced to bite size pieces

In a large pot mix broth, juice, soy sauce, dressing, peanut butter, sriracha sauce, soup mix, and garlic.  Bring to a simmer.  Add vegetables and chicken.  Cook for about 25-30 minutes or until the vegetables are cooked to your liking and the chicken is cooked through.

Serves: 4
Calories per serving: 217