Ginger Chicken Noodle Soup
From canned_food_fan 13 years ago
- 25 minutes to make
- Serves 6
There's nothing better than chicken noodle soup on a chilly, winter day. Warm up with this new spin on the classic soup.
Ingredients
- 2 cups medium egg noodles shopping list
- 2 cans (14 1/2 ounces each) reduced-sodium canned chicken broth shopping list
- 1 can (5 ounces) chunk white chicken in water, drained shopping list
- 1 can (4 ounces) sliced mushrooms, drained shopping list
- 2 teaspoons grated gingerroot shopping list
- 2 teaspoons low-sodium soy sauce shopping list
- 1/4 cup green onions, sliced shopping list
- 2 tablespoons cilantro, chopped shopping list
How to make it
- Preparation Time: Approximately 10 minutes
- Cook Time: Approximately 15 minutes
- Preparation:
- Cook noodles according to package directions; drain. Meanwhile, heat broth in a large saucepan over high heat until boiling. Reduce heat to medium-low and add chicken, mushrooms, gingerroot and soy sauce; simmer for 3 minutes. Just before serving, add cooked noodles and green onions and heat through. Ladle soup into bowls and garnish with cilantro.
- Servings: 6
- Nutritional Information Per Serving: Calories 110; Total fat 2g; Saturated fat 0g; Cholesterol 35mg; Sodium 520mg; Carbohydrate 12g; Fiber 1g; Protein 11g; Vitamin A 0%DV*; Vitamin C 2%DV; Calcium 2%DV; Iron 8%DV
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