Ginger Chicken Noodle Soup
- Ready In:
- 25mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 2 cups medium egg noodles
- 2 (14 1/2 ounce) cans reduced-sodium canned chicken broth
- 1 (5 ounce) can chunk white chicken, in water, drained
- 1 (4 ounce) can sliced mushrooms, drained
- 2 teaspoons grated gingerroot
- 2 teaspoons low-sodium soy sauce
- 1⁄4 cup green onion, sliced
- 2 tablespoons cilantro, chopped
directions
- Cook noodles according to package directions; drain. Meanwhile, heat broth in a large saucepan over high heat until boiling. Reduce heat to medium-low and add chicken, mushrooms, gingerroot and soy sauce; simmer for 3 minutes. Just before serving, add cooked noodles and green onions and heat through. Ladle soup into bowls and garnish with cilantro.
- Nutritional Information Per Serving: Calories 110; Total fat 2g; Saturated fat 0g; Cholesterol 35mg; Sodium 520mg; Carbohydrate 12g; Fiber 1g; Protein 11g; Vitamin A 0%DV*; Vitamin C 2%DV; Calcium 2%DV; Iron 8%DV.
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