15 minute ginger-chicken noodle soup

Yield: 4 Servings

Measure Ingredient
2 cups Medium egg noodles
2 cans Reduced sodium chicken broth; (14 1/2 oz. each)
5 ounces Can chunk white chicken in water; drained
4 ounces Sliced mushrooms; drained
2 teaspoons Fresh grated ginger
2 teaspoons Reduced-sodium soy sauce
¼ cup Sliced green onions
2 tablespoons Chopped cilantro

Cook noodles as package directs. Drain and set aside. Meanwhile, in 2 quart saucepan over High heat, bring broth to boil. Reduce heat to Medium-Low.

Mix in chicken, mushrooms, ginger and soy sauce. Simmer for 3 minutes. Mix in noodles, onions and cilantro. Return to simmering to heat through. Ladle into soup bowls. Serves 4. MC formatting by bobbi744@... ICQ #12099523 Recipe by: Associated Press/Lansing State Journal, 3-16-98 Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@...> on May 14, 1998

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