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Asian Chicken Soup

The light, flavorful mushroom soup is the perfect precursor to any Asian-inspired meal.

  • Prep:
  • Total Time:
  • Servings: 4
Asian Chicken Soup

Source: The Martha Stewart Show, March Spring 2007

Ingredients

  • 5 1/2 cups reduced-sodium free-range organic chicken broth
  • 1 tablespoon grated ginger (from a 1-inch piece)
  • 1 clove garlic, thinly sliced
  • 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 teaspoons fresh lime juice (from about 1 lime)
  • 2 scallions, thinly sliced
  • Coarse salt

Directions

  1. 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.

  2. Add chicken, bell pepper, and snow peas; cook until chicken is opaque throughout, about 1 minute. Add lime juice, scallions; season with salt. Serve immediately.

Cook's Note

For a heartier version, add cooked and drained soba or udon noodles, or serve brown rice on the side. The recipe can be prepared through step 2 up to three days in advance; for best results, store the broth separately from all other items. Proceed with step 3 the day the soup will be served.

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