Easy oriental noodle soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | (14.5-oz) ready-to-serve chicken broth with 1/3 less less sodium |
| 2 | cups | Water (up to) |
| 2 | tablespoons | Dried mixed vegetable flakes |
| 1 | cup | Green giant select frozen sugar snap peas |
| 1 | pack | (3-oz) chicken flavor ramen noodle soup mix |
| 1 | pack | (6-oz) frozen cooked small shrimp; -or- |
| 1 | can | (5-oz) chicken; drained |
| ¼ | cup | Chopped onion |
| 1 | tablespoon | Sliced green onions; optional |
Directions
In large saucepan, combine broth, water and vegetable flakes; bring to a boil. Add sugar snap peas. Partially break up noodles from soup mix; stir into boiling broth. Reduce heat to medium; cook uncovered 3-4 minutes or until peas are crisp-tender.
Stir in contents of seasoning packet, shrimp and onion. Cook 3-4 minutes or until thoroughly heated. Garnish with sliced green onions.
CALORIES: 140 SODIUM: 700MG CHOLESTEROL: 85MG FAT: 1G
CARBOHYDRATE: 20G SAT: 0G
From <Meals In Minutes>, a Pillsbury Classic Cookbook. Downloaded from Glen's MM Recipe Archive, .