01-29-2007, 12:43 AM
2 cup Medium egg noodles
2 can Reduced sodium chicken broth, (14 1/2 oz. each)
5 oz Can chunk white chicken in water, drained
4 oz Sliced mushrooms, drained
2 tsp Fresh grated ginger
2 tsp Reduced-sodium soy sauce
1/4 cup Sliced green onions
2 tbl 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.
2 can Reduced sodium chicken broth, (14 1/2 oz. each)
5 oz Can chunk white chicken in water, drained
4 oz Sliced mushrooms, drained
2 tsp Fresh grated ginger
2 tsp Reduced-sodium soy sauce
1/4 cup Sliced green onions
2 tbl 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.