Ginger-Chicken Noodle Soup
Ingredients
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2 cups medium egg noodles
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2 cans reduced sodium chicken broth; (14 1/2 oz. size)
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5 ounces can chunk white chicken in water; drained
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4 ounces sliced mushrooms; drained
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2 teaspoons fresh grated ginger
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2 teaspoons reduced-sodium soy sauce
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1/4 cup sliced green onions
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2 tablespoons chopped cilantro
Directions
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.