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: 1 1/4 cups each

Cook: 20 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Swanson® Natural Goodness® Chicken Broth

    Swanson® Natural Goodness® Chicken Broth

  • Swanson® Certified Organic Chicken Broth

    Swanson® Certified Organic Chicken Broth

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What You'll Need

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

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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  • 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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