Asian Chicken Noodle Soup

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.



by 2  people


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Servings: 4
Prep Time: 5 mins
Total Time: 25 mins
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Ingredients
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    3 1/2  cups 
    Swanson® Chicken Broth (Regular, Natural Goodness or Certified Organic)
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    1   teaspoon 
    soy sauce
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    1   teaspoon 
    ground ginger
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    Generous dash ground black pepper
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    1   
    medium carrot, diagonally sliced
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    1   
    stalk celery, diagonally sliced
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    1/2  
    red pepper, cut into 2"-long strips
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    2   
    green onions, diagonally sliced
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    1   
    clove garlic, minced
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    1/2  cup 
    broken-up uncooked curly Asian noodles
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    1   cup 
    shredded cooked chicken

Directions
1.
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.
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.
Tip:

1.
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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Ginger-Chicken Noodle Soup
Ginger-Chicken Noodle Soup

Because the chicken thighs don't fall apart while simmering in a slow-cooker, they are ideal in this Asian-style main dish soup.

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