Ingredients
3 ½ cup Swanson® Chicken Broth (Regular, Natural Goodness™ or Certified Organic)
1 tsp soy sauce
1 tsp ground ginger
generous dash ground black pepper
1 medium carrot, diagonally sliced
1 stalk celery, diagonally sliced
½ red pepper, cut into 2
2 green onion, diagonally sliced
1 clove garlic, minced
½ cup broken-up, uncooked curly Asian noodles
1 cup shredded cooked chicken
1 tsp soy sauce
1 tsp ground ginger
generous dash ground black pepper
1 medium carrot, diagonally sliced
1 stalk celery, diagonally sliced
½ red pepper, cut into 2
2 green onion, diagonally sliced
1 clove garlic, minced
½ cup broken-up, uncooked curly Asian noodles
1 cup shredded cooked chicken
Directions
Heat the 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 the noodles and chicken in the saucepan. Reduce the heat to medium and cook for 10 minutes or until the noodles are done.
Tip: For an Interesting Twist: Use 1 cup sliced bok choy for the celery and 2 ounces uncooked cellophane noodles for the curly Asian noodles. Reduce the cook time to 5 minutes.
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