Asian Chicken Soup
Irwin Simon, CEO of Hain Celestial Group, joins Martha in the kitchen to make Asian chicken soup.
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.
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.
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.