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15 Minute Ginger-Chicken Noodle Soup
2 cups of medium egg noodles
2 cans of reduced sodium chicken
5 ounces of canned chunk white chicken in juice
4 ounces of sliced mushrooms, drained
2 teaspoons of fresh grated ginger
2 teaspoons of reduced-sodium soy sauce
1/4 cup of sliced green onions
2 tablespoons of 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@acd.net ICQ #12099523 Recipe by: Associated Press/Lansing State Journal, 3-16-98 Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@acd.net> on May 14, 1998 |
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