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Ingredientes
- 2 c. Medium egg noodles
- 2 can Reduced sodium chicken broth, (14 1/2 ounce. each)
- 5 ounce Can chunk white chicken in water, liquid removed
- 4 ounce Sliced mushrooms, liquid removed
- 2 tsp Fresh grated ginger
- 2 tsp Reduced-sodium soy sauce
- 1/4 c. Sliced green onions
- 2 Tbsp. Minced cilantro
Direcciones
- Cook noodles as package directs. Drain and set aside. Meanwhile, in 2 qt saucepan over High heat, bring broth to boil. Reduce heat to Medium-Low.
- Fold in chicken, mushrooms, ginger and soy sauce. Simmer for 3 min. Fold in noodles, onions and cilantro. Return to simmering to heat through. Ladle into soup bowls.
- Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 236g | |
| Recipe makes 4 servings | |
| Calories 165 | |
| Calories from Fat 39 | 24% |
| Total Fat 4.38g | 5% |
| Saturated Fat 1.21g | 5% |
| Trans Fat 0.01g | |
| Cholesterol 32mg | 11% |
| Sodium 243mg | 10% |
| Potassium 338mg | 10% |
| Total Carbs 17.3g | 5% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.21g | 1% |
| Protein 14.73g | 24% |
