15 Minute Ginger-Chicken Noodle Soup

Ingredients: Cups Medium Egg Noodles Cans Reduced Sodium Chicken Broth; (14 1/2 Oz. Each) Ounces Can Chunk White Chicken In Water; Drained Ounces Sliced Mushrooms; Drained Teaspoons Fresh Grated Ginger Teaspoons Reduced-sodium Soy Sauce 1/4 Cups Sliced Green Onions Tablespoons Chopped Cilantro Makes:

Directions:

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 on May 14, 1998

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