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