Ingredients
2
cans (14 oz.) chicken broth
1
cup water
2
medium carrots, diagonally sliced (1 cup)
1
medium stalk celery, diagonally sliced (1/2 cup)
1
package (3 oz.) shrimp- or chicken-flavor ramen noodle soup mix, noodles partially broken
1 1/2
teaspoons grated gingerroot or 1/2 teaspoon ground ginger
1
teaspoon finely shredded lemon peel
1/8
teaspoon pepper
4
oz. (1 cup) fresh snow pea pods, cut in half diagonally
12
oz. uncooked peeled deveined medium shrimp, tails removed
Preparation
In 3-quart saucepan, combine broth, water, carrots, celery, contents of seasoning packet from soup mix, gingerroot, lemon peel and pepper. Bring to a boil over medium-high heat. Cook 1 minute.
Add broken ramen noodles and pea pods; mix well. Reduce heat; simmer 2 minutes.
Stir in shrimp. Cook 3 to 4 minutes or until shrimp are pink and firm and soup is thoroughly heated, stirring occasionally.
