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Asian Chicken Soup

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Asian Chicken Soup

In our top pick for lightest chicken dish, there's no fat needed: Chicken poaches in broth with ginger, garlic, pepper flakes, veggies, and soba noodles.

Prep: 20 minutes
Total: 20 minutes

Ingredients

Serves 4

  • 3 cans (14.5 ounces each) reduced-sodium chicken broth
  • 1 tablespoon grated ginger (from a 1-inch piece)
  • 1 garlic clove, slivered
  • 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 tablespoons 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, and salt to taste. Serve.
From Everyday Food, April 2007

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