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15 Minute Ginger-Chicken Noodle Soup

2 c Medium egg noodles
2 cn Reduced sodium chicken broth; (14 1/2 oz. each)
5 oz Can chunk white chicken in water; drained
4 oz Sliced mushrooms; drained
2 ts Fresh grated ginger
2 ts Reduced-sodium soy sauce
1/4 c Sliced green onions
2 tb 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.

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