Asian Chicken Soup
There’s no need to boil the noodles separately; here, they are cooked in the savory broth that serves as the base of this soup. Look for soba noodles in the Asian-food or pasta section of the grocery store. If you can’t find them, use whole-wheat spaghetti instead.
Recipe information
Yield
serves 4 as a main course
Ingredients
3 cans (14 1/2 ounces each) low-sodium chicken broth
1 tablespoon grated peeled fresh ginger
1 garlic clove, cut into slivers
1/4 to 1/2 teaspoon crushed red-pepper flakes
2 cups water
4 ounces soba noodles
2 boneless, skinless chicken breast halves (6 to 8 ounces each), thinly sliced crosswise
1 red bell pepper, ribs and seeds removed, cut into 1-inch strips
6 ounces snow peas, stem ends and any strings removed, sliced diagonally into 1/2-inch pieces
1 to 2 tablespoons fresh lime juice (from 2 to 3 limes)
2 scallions, trimmed and thinly sliced
Coarse salt
Preparation
Step 1
In a large pot, bring chicken broth, ginger, garlic, red-pepper flakes, and the water to a boil over high heat. Add noodles, and reduce heat to a simmer; cook until noodles are just tender, 6 to 8 minutes.
Step 2
Add chicken, bell pepper, and snow peas; cook until chicken is opaque throughout, about 1 minute. Add lime juice and scallions, and season with salt. To serve, use tongs to divide noodles among four bowls, then ladle the soup mixture over each.
Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved.
Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazines editors.
Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
