Asian Chicken Noodle Soup
Asian Chicken Noodle Soup
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Chef's Note
“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:20mins |
SERVES:4 |
UNITS:US |
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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.
Asian Chicken Noodle Soup