Ginger Chicken Noodle Soup |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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There's nothing better than chicken noodle soup on a chilly, winter day. Warm up with this new spin on the classic soup. Ingredients:
2 cups medium egg noodles |
2 (14 1/2 ounce) cans reduced-sodium canned chicken broth |
1 (5 ounce) can chunk white chicken, in water, drained |
1 (4 ounce) can sliced mushrooms, drained |
2 teaspoons grated gingerroot |
2 teaspoons low-sodium soy sauce |
1/4 cup green onion, sliced |
2 tablespoons cilantro, chopped |
Directions:
1. 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.
2. 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.
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