Asian Chicken Noodle Soup |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This tasteful chicken noodle soup with a zesty Asian flair features chicken broth, soy sauce, garlic, ginger and colorful vegetables and it's ready in less than 30 minutes. This recipe was sent ot me from Campbell's Kitchen - Ingredients:
3 1/2 cups swanson chicken broth (regular or natural goodness or certified organic) |
1 teaspoon soy sauce |
1 teaspoon ground ginger |
ground black pepper, gernerous dash |
1 medium carrot, diagonally sliced |
1 stalk celery, diagonally sliced |
1/2 red pepper, cut into 2-inch long strips |
2 green onions, diagonally, sliced |
1 garlic clove, minced |
1/2 cup asian noodles, broken-up, uncooked, curly |
1 cup chicken, shredded |
Directions:
1. Heat broth, soy sauce, ginger, black pepper, carrot, celery, red pepper, green onions and garlic in a 2-quart saucepan over medium-high heat to a boil.
2. Stir in noodles and chicken. Reduce heat to medium. Cook for 10 minutes or until noodles are tender.
3. TIP: For an interesting twist: Use 1 cup sliced bok choy for the celery and 2 oz. uncooked celophane noodles for the curly Asian noodles. Reduce cook time to 5 minutes.
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