Ginger Chicken Noodle Soup

• 2 cups medium egg noodles
• 2 (14 1/2 ounce) cans reduced-sodium chicken broth
• 5 ounces canned white chicken meat
• 4 ounces canned sliced mushrooms
• 2 teaspoons fresh grated ginger
• 2 teaspoons reduced sodium soy sauce
• 14 cup sliced green onion
• 2 tablespoons chopped cilantro

1. Cook noodles as package directs; drain and set aside.
2. Meanwhile, in 2 quart saucepan over high heat, bring broth to boil and then reduce heat to medium-low.
3. Mix in the chicken, mushrooms, ginger and soy sauce.
4. Simmer for 3 minutes.
5. Mix in noodles, onions and cilantro.
6. Return to simmering until heated through.

egg noodles, chicken broth, white chicken, mushrooms, ginger, soy sauce, green onion, cilantro

Taken from www.food.com/recipe/ginger-chicken-noodle-soup-113907 (may not work)