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Lemon-Ginger Shrimp Noodle Soup*

Prep Time: 25 minutes

2 (14.5 oz) cans ready-to-serve chicken broth
1 cup water
2 carrots, diagonally sliced
1 stalk celery, diagonally sliced
1 (3-oz) pkg. shrimp or chicken-flavored ramen noodle soup mix, noodles partially broken
1 1/2 teaspoons grated gingerroot
1 tsp finely shredded lemon peel
1/8 tsp pepper
4 oz (1 cup) fresh snow pea pods, cut in half diagonally (or substitute 1 cup frozen sugar snap peas, thawed)
12 oz shelled deveined uncooked medium shrimp

In large saucepan, combine broth, water, carrots, celery, seasoning packet from soup mix, gingerroot, lemon peel and pepper. Bring to a boil over medium-high heat. Cook 1 minute.

Add noodles and pea pods; mix well. Reduce heat; simmer 2 minutes.

Stir in shrimp. Cook 3-4 minutes or until shrimp turn pink and soup is thoroughly heated, stirring occasionally.

Makes 4 (1 1/2-cup) servings

220 calories, 6 g fat

Pillsbury Soups & Stews recipe booklet