January 26, 2011

Asian Chicken Soup

Asian Chicken Soup

Prep Time: 30 mins | Cook Time: 30 mins | Servings: Yield Serves 4 | Difficulty: Easy

3 cans (14.5 ounces each) reduced-sodium chicken broth
1 tablespoon grated ginger (from a 1-inch piece)
1 garlic clove, slivered
1/4 to 1/2 teaspoon red-pepper flakes
4 ounces soba noodles or whole-wheat spaghetti
2 boneless, skinless chicken breast halves (6 to 8 ounces each), thinly sliced crosswise
1 medium red bell pepper (ribs and seeds removed), cut into bite-size strips
1 cup snow peas, sliced 1/2 inch on the diagonal
1 to 2 tablespoons fresh lime juice (from about 1 lime)
2 scallions, thinly sliced
Coarse salt

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.

Add chicken, bell pepper, and snow peas; cook until chicken is opaque throughout, about 1 minute. Add lime juice, scallions, and salt to taste. Serve.


In our top pick for lightest chicken dish, there’s no fat needed: Chicken poaches in broth with ginger, garlic, pepper flakes, veggies, and soba noodles.

Source: Martha Stewart

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