Cooking Directions

• 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.

Ingredients

• 4 cups Swanson® Chicken Broth
• 1 medium carrot, peeled and shredded (about 1/2 cup)
• 1 inch ginger root, peeled and crushed
• 2.5 ounces misosoy bean paste) (about 1/3 cup)
• 3 cups shredded boneless, skinless chicken breasts, cooked
• 2 green onion, chopped (about 1/4 cup)
• 2 sheets seaweed (nori), cut into 1/4-inch strips (optional)