| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Bobbie – no, Chicken, Mushrooms, Pasta/noodl, Soups |
4 |
Servings |
INGREDIENTS
| 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 |
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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