2 cups medium egg noodles
2 cans (14 1/2 ounces each) reduced-sodium canned chicken broth
1 can (5 ounces) chunk white chicken in water, drained
1 can (4 ounces) sliced mushrooms, drained
2 teaspoons grated gingerroot
2 teaspoons low-sodium soy sauce
1/4 cup green onions, sliced
2 tablespoons cilantro, chopped

Cook noodles according to package directions; drain. Meanwhile, heat broth in a large saucepan over high heat until boiling. Reduce heat to medium-low and add chicken, mushrooms, gingerroot and soy sauce; simmer for 3 minutes. Just before serving, add cooked noodles and green onions and heat through. Ladle soup into bowls and garnish with cilantro.

Servings: 6

Submitted by: Canned Food Fan