This tasteful chicken noodle soup with a zesty Asian flair features chicken broth, soy sauce, ginger, garlic and colorful vegetables, and it's ready in less than 30 minutes.
Ingredients
- 3 1/2 cups Swanson® Chicken Broth or Natural Goodness Lower Sodium Chicken Broth or Organic 100% Natural Chicken Broth
- 1 teaspoon soy sauce
- 1 teaspoon ground ginger
- 1 medium carrot, diagonally sliced (about 1/2 cup)
- 1 stalk celery, diagonally sliced (about 1/2 cup)
- 1/2 red bell pepper, cut into 2 inch long strips
- 2 green onion (scallion), diagonally sliced
- 1 clove garlic, minced
- 4 ounces broken-up uncooked ramen noodles
- 1 cup shredded cooked boneless, skinless chicken breast or shredded turkey
Instructions
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Tips
- Can I use my leftover turkey from Thanksgiving? YES! Substitute turkey for the chicken (light or dark meat, they both work great).
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Step 1
Heat the broth, soy sauce, ginger, carrot, celery, red pepper, green onions and garlic in a 2-quart saucepan over medium-high heat to a boil.
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Step 2
Stir the noodles and chicken in the saucepan. Reduce the heat to medium and cook for 10 minutes or until the noodles are done. Season to taste with salt and pepper.
