Asian Chicken Soup

  Blog, dinner/lunch, Food Blog   0   

From Mandy:

(she ate half and then remembered to take a picture 🙂 )

“Serves 4 as a main course. (I served it with a salad)

3 cans (14 1/2 oz each) low-sodium, organic, free-range chicken broth (I used the broth I made from the chicken bones)
1 tbsp grated, peeled fresh ginger
1 garlic clove, cut into slivers
1/4 to 1/2 tsp crushed red-pepper flakes (I used 1/2 and could have used more)
2 cups water
4 oz soba noodles (I used zucchini noodles instead from 1 large zucchini)
2 boneless, skinless chicken breast (I used 4 for extra meat)
1 red bell pepper, cut into 1″ strips (I used to 1 peppers)
6oz snow peas, stem ends and strings removed, sliced diagonally into 1″ pieces
1 to 2 tbsp fresh lime juice (from 2 or 3 limes) (I used 3 limes, and found it too much, so next time I would only use 2 limes)
2 scallions, trimmed and thinly sliced (I used onion, because that is what I had on hand)
Course salt to taste

Directions:
1. In a large pot, bring chicken broth, ginger, garlic, red-pepper flakes and the water to a boil over high heat. Add noodles and reduce heat to a simmer; cook until noodles are just tender, 6-8 mins.
2. Add chicken, bell peppers, snow peas and zucchini noodles, cook until chicken is opaque (I used pre-cooked chicken, because I had it on hand from left overs) throughout, about 1 min.
3. Add lime juice and Scallions, and season with salt.
4. To serve, use tongs to divide noodles among four bowls, then ladle the soup mixture over each. (I skipped this, and just served it, since I didn’t use soba noodles)”