Recipe - 15 Minute Ginger-Chicken Noodle Soup

2 cup Medium egg noodles
2 cn Reduced sodium chicken
broth; (14 One half oz. each)
5 ounce Can chunk white chicken in
water; drained
4 ounce Sliced mushrooms; drained
2 teaspoon Fresh grated ginger
2 teaspoon Reducedsodium soy sauce
One fourth cup Sliced green onions
2 tablespoon Chopped cilantro

Cook noodles as package directs. Drain and set aside. Meanwhile, in 2 quart
saucepan over High heat, bring broth to boil. Reduce heat to MediumLow.
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, 31698

Posted to MCRecipe Digest by Roberta Banghart bobbi744@acd.net on May
14, 1998