Tuesday, February 10, 2009

Asian Chicken Soup

This delicious soup is wonderful served on a cold winter night. Great for combating the "common cold" because its spicy flavor can be tasted despite sluggish taste buds! This is a family favorite!

5 ½ cups chicken broth
1 tablespoon grated ginger
1 clove garlic, thinly sliced
¼ to ½ teaspoon red pepper flakes
4 ounces brown rice spaghetti noodles
2 boneless, skinless chicken breast halves thinly sliced crosswise
1 medium red bell pepper, sliced into bite size strips
1 cup snow peas sliced ½ inch on the diagonal
1 to 2 teaspoons fresh lime juice
2 scallions thinly sliced
sea salt

In a two quart stock pot, bring broth, ginger, garlic, and red pepper flakes, to a boil over high heat. Add noodles, lower heat, and simmer until noodles are tender, 4 to 6 minutes. Add chicken, bell pepper, and snow peas; cook until chicken is opaque throughout, about 1 minute. Add lime juice, scallions; season with salt to taste. Serve immediately.

No comments: