Friday, February 1, 2008

Ginger Chicken Noodle Soup

2 cups (3 ounces) medium egg noodles
2 cans (14 1/2 ounces each) reduced-sodium chicken broth
1 can (5 ounce) chunk white chicken in water, drained
1 can (4 ounce drained weight) sliced mushrooms, drained
2 teaspoons grated fresh ginger
2 teaspoons reduced-sodium soy sauce
1/4 cup sliced green onions
2 tablespoons chopped cilantro

Cook noodles according to package directions; 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 3 minutes. Mix in noodles, onions and cilantro. Return to simmering to heat through. Ladle into soup bowls.

Servings: 4 servings

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