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Asian Chicken Soup

  • 4servings
  • 20minutes

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Source: www.marthastewart.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, C
MineralsSelenium, Natrium, Chromium, Iron, Magnesium, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 5 1/2 cups reduced-sodium free-range organic chicken broth

  2. 1 tablespoon grated ginger (from a 1-inch piece)

  3. 1 clove garlic, thinly sliced

  4. 1/4 to 1/2 teaspoon red-pepper flakes

  5. 4 ounces soba noodles or whole-wheat spaghetti

  6. 2 boneless, skinless chicken breast halves (6 to 8 ounces each), thinly sliced crosswise

  7. 1 medium red bell pepper (ribs and seeds removed), cut into bite-size strips

  8. 1 cup snow peas, sliced

  9. 1/2 inch on the diagonal

  10. 1 to 2 teaspoons fresh lime juice (from about 1 lime)

  11. 2 scallions, thinly sliced

  12. Coarse salt

Instructions Jump to Ingredients ↑

  1. « » In a large saucepan, bring broth, ginger, garlic, red pepper flakes, and 2 cups water to a boil over high heat. Add noodles, lower heat, and simmer until noodles are tender, 6 to 8 minutes.

  2. Add chicken, bell pepper, and snow peas; cook until chicken is opaque throughout, about 1 minute. Add lime juice, scallions; season with salt. Serve immediately.

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