Ginger-Chicken Noodle Soup
Yield: 4 Servings

2 cups medium egg noodles
2 cans reduced sodium chicken broth; (14 1/2 oz. each)
5 oz can chunk white chicken in water; drained
4 oz sliced mushrooms; drained
2 tsp fresh grated ginger
2 tsp reduced-sodium soy sauce
1/4 cup sliced green onions
2 tbsp chopped cilantro

Cook noodles as package directs. Drain and set aside. Meanwhile, in 2 quart saucepan over High heat, bring broth to boil. Reduce heat to Medium-Low. Mix in chicken, mushrooms, ginger and soy sauce. Simmer for 3 minutes. Mix in noodles, onions and cilantro. Return to simmering to heat through. Ladle into soup bowls. Serves 4.