Fifteen-Minute Ginger-Chicken Noodle Soup
Quell your family's hunger cries in about fifteen minutes with this fast and tasty Chinese-style chicken noodle soup with mushrooms.
2 cups medium uncooked egg noodles
2 (14.5-ounce) cans reduced-sodium chicken broth
1 (5-ounce) can chunk white chicken in water, drained
1 (4-ounce) can sliced mushrooms, drained
2 teaspoons grated fresh ginger
2 teaspoons lite soy sauce
1/4 cup sliced green onions
2 tablespoons chopped cilantro
- Cook noodles according to package directions; 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 3 minutes.
- Mix in noodles, onions and cilantro. Return to simmering to heat through. Ladle into soup bowls.
Makes 4 servings.
Recipe provided courtesy of Canned Food Alliance.