More Great Recipes: Soup

GINGER CHICKEN NOODLE SOUP


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Member since 2009

Serves 6 | Prep Time 10 | Cook Time 15

Ingredients

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


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


Pairs Well With


Notes

There's nothing better than chicken noodle soup on a chilly, winter day. Warm up with this new spin on the classic soup.

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