Super Healthy and Delicious, Chinese Chicken Vegetable Soup

1 teaspoon olive oil
1 (10 oz) bag fresh shiitake or regular mushrooms, stems removed and thinly sliced, see shopping tips
3 cloves fresh garlic (about 1 tablespoon), chopped
1 tablespoon ginger (from a jar), see shopping tips
1 (48 oz) container Swanson’s reduced-sodium chicken broth or 3 (14.5 oz) cans
3 tablespoons rice vinegar
2 tablespoons reduced-sodium soy sauce
¼ teaspoon red pepper flakes
1 (12 oz) package broccoli slaw or yellow cabbage, shredded (I used one with shredded carrots)
1½ cups cooked chicken, diced
2 cups Chinese pea pods, sliced into large pieces
½ cup green onions, sliced
2 tablespoons lemon juice

In a large nonstick pot or pan, heat the olive oil. Add mushrooms, garlic, ginger and cook over medium heat for about 4 minutes. Stir often. Mix in broth, vinegar, soy sauce, and red pepper flakes. Bring to a boil. Stir in broccoli slaw or cabbage and chicken. Return to a boil; reduce heat and simmer, uncovered, for 5 minutes.
Stir in pea pods, green onions, and lemon juice. Continue to cook uncovered for 5 more minutes.
Ladle 2 cups into each bowl.

Serving: 2cupCalories: 178kcalCarbohydrates: 15gProtein: 25gFat: 3gSodium: 924mgFiber: 6gSugar: 7gGreen Smart Points: 2Plus Points: 4