15 Minute Ginger-Chicken Noodle Soup
- 2 c Medium egg noodles
- 2 cn Reduced sodium chicken
- -broth; (14 1/2 oz. each)
- 5 oz Can chunk white chicken in
- -water; drained
- 4 oz Sliced mushrooms; drained
- 2 ts Fresh grated ginger
- 2 ts Reduced-sodium soy sauce
- 1/4 c Sliced green onions
- 2 tb Chopped cilantro
Cook noodles as package directs. 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 for 3 minutes. Mix
in noodles, onions and cilantro. Return to simmering to heat through. Ladle
into soup bowls. Serves 4. MC formatting by bobbi744@acd.net ICQ #12099523
Recipe by: Associated Press/Lansing State Journal, 3-16-98
Posted to MC-Recipe Digest by Roberta Banghart on May
14, 1998
saucepan over High heat, bring broth to boil. Reduce heat to Medium-Low.
Mix in chicken, mushrooms, ginger and soy sauce. Simmer for 3 minutes. Mix
in noodles, onions and cilantro. Return to simmering to heat through. Ladle
into soup bowls. Serves 4. MC formatting by bobbi744@acd.net ICQ #12099523
Recipe by: Associated Press/Lansing State Journal, 3-16-98
Posted to MC-Recipe Digest by Roberta Banghart
14, 1998
