| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Fifteen-Minute Ginger-Chicken Noodle Soup

2 cups medium uncooked egg noodles
2 (14.5-ounce) cans reduced-sodium chicken broth
1 (5-ounce) can chunk white chicken in water, drained
1 (4-ounce) can sliced mushrooms, drained
2 teaspoons grated fresh ginger
2 teaspoons lite soy sauce
1/4 cup sliced green onions
2 tablespoons chopped cilantro

1. Cook noodles according to package directions; drain and set aside.
2. 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 3 minutes.
3. Mix in noodles, onions and cilantro. Return to simmering to heat through. Ladle into soup bowls.

Makes 4 servings.

Recipe provided courtesy of Canned Food Alliance.

||| Save this Recipe on Delicious |||