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Ingredients:
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- 2 cans (16 ounces each) reduced-fat chicken broth
- 2 cloves garlic, sliced
- 1 piece (1 inch) gingerroot, sliced
- 4 ounces capellini
- 3 cup thinly sliced bok choy
- Low-sodium soy sauce to taste (optional)
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Directions:
Bring broth, garlic and gingerroot to a boil. Reduce heat and simmer for 15 minutes. Meanwhile, cook capellini according to package directions. Drain. Divide capellini among four soup bowls. With a slotted spoon, remove garlic and gingerroot from broth. Add bok choy and soy sauce to broth. Simmer for one minute. Ladle soup over capellini in bowls.
Calories.....131.....Fat.....0.6 g.....Fiber.....1 g.
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