15 Minute Ginger-chicken Noodle Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Bobbie – no, Chicken, Mushrooms, Pasta/noodl, Soups | 4 | Servings | |
INGREDIENTS
| 2 | c | Medium egg noodles |
| 2 | Reduced sodium chicken | |
| broth 14 1/2 oz. each | ||
| 5 | oz | Can chunk white chicken in |
| water drained | ||
| 4 | oz | Sliced mushrooms, drained |
| 2 | t | Fresh grated ginger |
| 2 | t | Reduced-sodium soy sauce |
| 1/4 | c | Sliced green onions |
| 2 | T | Chopped cilantro |
INSTRUCTIONS
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 <bobbi744@acd.net> on May 14, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 170
Calories From Fat: 29
Total Fat: 3.3g
Cholesterol: 24.6mg
Sodium: 766.9mg
Potassium: 334.6mg
Carbohydrates: 25.2g
Fiber: 1.8g
Sugar: 1.8g
Protein: 9.9g