Asian Chicken Soup

From Martha Stewart Every Day Cooking ....

Asian Chicken Soup

3 cans chix broth
1 tbs grated ginger
1 garlic clove, slivered
¼ to ½ tsp red pepper flakes
4 ounces soba noodles or whole wheat spaghetti
2 b/s chix breast, thinly sliced
1 med red bell pepper, cut into bite size strips
1 cup snow peas, sliced
1 to 2 tbs lime juice (1 lime)
2 scallions, thinly sliced
Coarse salt

Bring broth, ginger, garlic, red pepper flakes, and 2 cups water to a boil over high heat.

Add noodles, lower heat. Simmer til noodles are tender.

Add chicken, bell pepper, snow peas. Cook til chicken is opaque throughout, about 1 minute.

Add lime juice, scallions and salt to taste.

My notes on what I use:

All water with ‘better than boullion’ or cubes.
Dry ginger if I don’t feel like grating fresh.
Minced garlic.
Ramen noodles.
Also, tend to cut down on the snow peas AND use ¼ if any at all of the red pepper flakes. Gets real hot, real quick! AND – do not add black pepper if that’s a habit when cooking! Trust me!


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