SOUP

ASIAN CHICKEN NOODLE SOUP

• 1 ½ quarts (6 cups) low-sodium chicken broth

• 4 large garlic cloves, minced

• 1 tablespoon minced fresh ginger or 1 teaspoon ground

•  ¼ cup low-sodium soy sauce

• 2 cups shredded cooked chicken

• 2 (3-ounce) packages ramen noodles, flavor packets discarded

• 2 cups fresh bean sprouts

• 4 green onions, white and green parts, sliced thin

•  ¼ cup chopped fresh cilantro leaves

• 1 lime, quartered

In Dutch oven or soup kettle, bring broth, garlic, ginger, soy sauce and chicken to boil. Add noodles; return to boil and cook until tender, about 3 minutes. Add bean sprouts, scallions and cilantro and ladle into soup bowls immediately. Serve with a lime wedge on the side. Makes about 2 quarts or 4 servings.

Per serving: 410 calories (13.3 percent from fat), 6 g fat, 35 mg cholesterol, 33 g protein, 60 g carbohydrate, 3 g sugar, 6 g dietary fiber, 820 mg sodium.

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