Ginger Chicken Noodle Soup |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I have not tried this yet but I think I would be more apt to used cooked chicken breasts and fresh mushrooms instead of canned and then maybe stir a beaten egg or two into the broth at the end of the 3 minute simmer. It sounds absolutely divine! Ingredients:
2 cups medium egg noodles |
2 (14 1/2 ounce) cans reduced-sodium chicken broth |
5 ounces canned white chicken meat |
4 ounces canned sliced mushrooms |
2 teaspoons fresh grated ginger |
2 teaspoons reduced sodium soy sauce |
1/4 cup sliced green onion |
2 tablespoons chopped cilantro |
Directions:
1. Cook noodles as package directs; drain and set aside.
2. Meanwhile, in 2 quart saucepan over high heat, bring broth to boil and then reduce heat to medium-low.
3. Mix in the chicken, mushrooms, ginger and soy sauce. Simmer for 3 minutes.
4. Mix in noodles, onions and cilantro.
5. Return to simmering until heated through.
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