Chicken Soup With Potato and Vegetables

This soup is a "Lazy" dish. It takes only a few minutes to prepare, and most of the ingredients are usually available to put together.
Ingredients:
2 cups roasted chicken, shredded
1 medium Idaho potato, peeled, cut into bite size pieces
1 chipotle squash, peeled, cut into bite size pieces
1 carrot, peeled, cut into bite size pieces
1 cup white cabbage, cut bite size pieces
1 cup cauliflower florets
1/2 cup chopped white onions
1 tsp salt and black pepper
1 tsp fish sauce
6 cups chicken homemade or good store-bought chicken broth
2 oz cellophane noodle, soaked in warm water
Garnish with chopped cilantro and green onions

Directions:
Place the chicken broth in a 5 qt pot over medium heat. Add all the ingredients except the cellophane noodles. Bring to boil and simmer for 15 minutes or until the potato and carrots are cooked through. Drain the cellophane noodles and cut the strands into 2 or 3 crosswise sections. Add into the soup. Bring soup back to boil for 3 minutes. Ladle soup into a bowl. Sprinkle with cilantro and green onions. This soup can be served with rice as part of an Asian family dinner.