Asian Chicken Noodle Soup
2 (14-1/2 oz.) cans chicken broth
1 cup water
3/4 cup dried fine egg noodles
1 TBSP soy sauce
1 tsp. grated fresh ginger
1/8 tsp. crushed red pepper
1 medium red sweet pepper, cut into 3/4 inch pieces
1 medium carrot, chopped
1/3 cup thinly sliced green onions
1 cup chopped cooked chicken or turkey (5 ounces)
1 cup fresh pea pods, halved crosswise, or 1/2 of a 6-oz. package frozen pea pods, thawed and halved crosswise
1. In a large saucepan, combine chicken broth, water, noodles, soy sauce, ginger, and crushed red pepper. Bring to a boil. Stir in the sweet red pepper, carrot, and green onions. Return to a boil; reduce heat and simmer, covered, for 4 to 6 minutes or until vegetables are crisp-tender and noodles are tender.
2. Stir in chicken and pea pods. Simmer, uncovered, for 1 to 2 minutes more or until pea pods are crisp-tender and chicken is heated through.
Makes 3 servings.
Recipe source: Recipe Favorites yahoo group
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