Heat the broth, carrot and ginger in a 3-quart saucepan over medium heat to a boil. Cook for 2 minutes.Slowly stir in the miso and heat to a boil. Reduce the heat to low. Add the chicken, green onion and nori, if desired and cook until the mixture is hot and bubbling.
4 cups Swanson® Chicken Broth1 medium carrot, peeled and shredded (about 1/2 cup)1 inch ginger root, peeled and crushed2.5 ounces misosoy bean paste) (about 1/3 cup)3 cups shredded boneless, skinless chicken breasts, cooked2 green onion, chopped (about 1/4 cup)2 sheets seaweed (nori), cut into 1/4-inch strips (optional)
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