Asian Chicken Noodle Soup

Campbell's Asian Chicken Noodle Soup Recipe

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.

At a glance

Prep

5 min.

Total

25 min.

Serves

4

Servings: about 1 1/4 cups each

Cook: 20 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

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What You'll Need

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

How to Make It

  • 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.

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Recipe Nutritional Information

Made With

Calories

Calories

Total Fat

Total Fat

Saturated Fat

Saturated Fat

Cholesterol

Cholesterol

Sodium

Sodium

Total Carbohydrate

Total Carbohydrate

Dietary Fiber

Dietary Fiber

Protein

Protein

Vitamin A

Vitamin A

Vitamin C

Vitamin C

Calcium

Calcium

Iron

Iron

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

Easy Substitutions

  • Tip: 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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RID#27300

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