Heat the broth, chicken, ginger and garlic in a 4-quart saucepan over high heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the chicken is cooked through. Remove the chicken to a cutting board. Let cool. Using 2 forks, shred the chicken. Strain and return the broth to the saucepan.Heat the strained broth over high heat to a boil. Stir in the crushed red pepper, paprika, carrots and noodles and cook for 3 minutes or until the noodles are tender. Season to taste.Divide the noodles and broth among 4 bowls. Top with the chicken and eggs. Sprinkle with the green onions and sesame seeds and serve hot.
8 cups Swanson® Crafted Roasted Chicken Broth1 pound boneless, skinless chicken breast2 tablespoons peeled and thinly sliced ginger root8 cloves garlic, peeled10 ounces uncooked ramen noodles or lo mein noodles2 medium carrot, peeled and cut into matchstick-thin strips (about 1 cup)0.5 teaspoon crushed red pepper0.5 teaspoon paprika2 hard cooked egg, peeled and cut in half2 green onion, thinly sliced (about 1/4 cup)1 teaspoon sesame seeds
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