Vietnamese Chicken Soup

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credit: mediterrasian.com

Easy
This not only uses up leftover soup and leftover chicken; it tastes great.

2 tablespoons oil
4 carrots, thinly sliced
2 stalks celery, thinly sliced
2 teaspoons minced garlic
12 cups chicken broth
4 ounces rice noodles or vermicelli
3 cups cubed cooked chicken
2 scallions, thinly sliced
¼ cup hoisin sauce
¼ cup sesame sauce
½ teaspoon hot pepper sauce

Heat oil in a large stockpot over medium-high heat. Add carrots, celery and garlic and sauté for about 5 minutes. Add broth and bring to a boil. Add rice noodles or vermicelli and return to a boil. Cook, uncovered, until noodles are ready. Stir in remaining ingredients and heat through.

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