Asian Chicken Soup

Name: Asian Chicken Soup
Yield: serves 4 as a main course
Ingredients: 3 cans (14 1/2 ounces each) low-sodium chicken broth; 1 tablespoon grated peeled fresh ginger; 1 garlic clove, cut into slivers; 1/4 to 1/2 teaspoon crushed red-pepper flakes; 2 cups water; 4 ounces soba noodles; 2 boneless, skinless chicken breast halves (6 to 8 ounces each), thinly sliced crosswise; 1 red bell pepper, ribs and seeds removed, cut into 1-inch strips; 6 ounces snow peas, stem ends and any strings removed, sliced diagonally into 1/2-inch pieces; 1 to 2 tablespoons fresh lime juice (from 2 to 3 limes); 2 scallions, trimmed and thinly sliced; Coarse salt

December 22, 2011

There’s no need to boil the noodles separately; here, they are cooked in the savory broth that serves as the base of this soup. Look for soba noodles in the Asian-food or pasta section of the grocery store. If you can’t find them, use whole-wheat spaghetti instead.

Recipe notes

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