| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Soup |
4 |
Servings |
INGREDIENTS
| 1 |
cn |
(14.5-oz) ready-to-serve chicken broth with 1/3 less less sodium |
| 2 |
c |
Water (up to) |
| 2 |
tb |
Dried mixed vegetable flakes |
| 1 |
c |
Green giant select frozen sugar snap peas |
| 1 |
pk |
(3-oz) chicken flavor ramen noodle soup mix |
| 1 |
pk |
(6-oz) frozen cooked small shrimp; -or- |
| 1 |
cn |
(5-oz) chicken; drained |
| 1/4 |
c |
Chopped onion |
| 1 |
tb |
Sliced green onions; optional |
INSTRUCTIONS
In large saucepan, combine broth, water and vegetable flakes; bring to a
boil. Add sugar snap peas. Partially break up noodles from soup mix; stir
into boiling broth. Reduce heat to medium; cook uncovered 3-4 minutes or
until peas are crisp-tender.
Stir in contents of seasoning packet, shrimp and onion. Cook 3-4 minutes
or until thoroughly heated. Garnish with sliced green onions.
CALORIES: 140 SODIUM: 700MG
CHOLESTEROL: 85MG FAT: 1G
CARBOHYDRATE: 20G SAT: 0G
From <Meals In Minutes>, a Pillsbury Classic Cookbook. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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