Ginger Chicken Noodle Soup

I have not tried this yet but I think I would be more apt to used cooked chicken breasts and fresh mushrooms instead of canned and then maybe stir a beaten egg or two into the broth at the end of the 3 minute simmer. It sounds absolutely divine!

• Ready In: 20 mins
• Serves: 4

Ingredients

• 2  cups  medium egg noodles
• 2 (14 1/2ounce) cans reduced-sodium chicken broth
• 5  ounces  canned  white chicken meat
• 4  ounces  canned  sliced mushrooms
• 2  teaspoons  fresh grated ginger
• 2  teaspoons reduced sodium soy sauce
• 1⁄4 cup  sliced green onion
• 2  tablespoons  chopped cilantro

Directions

1. Cook noodles as package directs; drain and set aside.
2. Meanwhile, in 2 quart saucepan over high heat, bring broth to boil and then reduce heat to medium-low.
3. Mix in the chicken, mushrooms, ginger and soy sauce. Simmer for 3 minutes.
4. Mix in noodles, onions and cilantro.
5. Return to simmering until heated through.