Asian Chicken Noodle Soup

Name: Asian Chicken Noodle Soup
Cook time: 20 min
Total time: 20 min
Yield: 4 serving(s)
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

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Recipe by Chef mariajane

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 -

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READY IN: 20mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

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.
Stir in noodles and chicken. Reduce heat to medium. Cook for 10 minutes or until noodles are tender.
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.

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