Asian Chicken Noodle Soup

This tasteful chicken noodle soup with a zesty Asian flair features chicken broth, soy sauce, garlic, ginger and colorful vegetables and it's ready in less than 30 minutes. This recipe was sent ot me from Campbell's Kitchen -

• Ready In: 20 mins
• Serves: 4

Ingredients

• 3 1⁄2 cups Swanson chicken broth (regular or natural goodness or Certified organic)
• 1  teaspoon soy sauce
• 1  teaspoon ground ginger
•  ground black pepper, gernerous dash
• 1  medium carrot, diagonally sliced
• 1  stalk celery, diagonally sliced
• 1⁄2  red pepper, cut into 2-inch long strips
• 2  green onions, diagonally, sliced
• 1  garlic clove, minced
• 1⁄2 cup  Asian noodles, broken-up, uncooked, curly
• 1  cup chicken, shredded

Directions

1. Heat broth, soy sauce, ginger, black pepper, carrot, celery, red pepper, green onions and garlic in a 2-quart saucepan over medium-high heat to a boil.
2. Stir in noodles and chicken. Reduce heat to medium. Cook for 10 minutes or until noodles are tender.
3. TIP: For an interesting twist: Use 1 cup sliced bok choy for the celery and 2 oz. uncooked celophane noodles for the curly Asian noodles. Reduce cook time to 5 minutes.