Asian Chicken Noodle Soup

Hello all. I’ve been under the throes of the nasty chest cold that has been running around the Bay Area, so there’s no better time for some soothing, congestion-busting chicken noodle soup. The combination of hot chicken broth and red pepper flakes really helps clear you up, and it’s really yummy to boot! It’s also easy to make and very low in fat and calories. Here’s how it’s done:


The Ingredients (sans chicken)
  • 3 cans (14.5 ounces each) reduced-sodium chicken broth
  • 1 tablespoon grated ginger
  • 1 garlic clove (slivered)
  • 1/2 teaspoon red pepper flakes (more, if, like me, you like it hot)
  • 4 ounces soba noodles or whole-wheat spaghetti
  • 2 boneless chicken breast halves (a supermarket rotisserie chicken is fine if you’re pressed for time, and it actually makes the soup tastier)
  • 1 medium red bell pepper, slivered or thinly slices crosswise)
  • 1 cup snow peas (sliced diagonally)
  • 1 to 2 tablespoon fresh lime juice (about one lime … careful, too much will make the soup too sour)
  • 2 scallions (thinly sliced)
  • A touch of salt

The Process:

  • In a large saucepan or pot, bring broth, ginger, garlic, red pepper flakes and two cups water 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 a minute. Add lime juice, scallions and salt and — voila! — you’ve got a warming soup in less than 30 minutes! Enjoy!

2 Responses to Asian Chicken Noodle Soup

  1. As children, my mother – a Norwegian immigrant – used to make us a gawdawful soup we called “root soup” – any root vege you could find tossed in a pot with a big bone and a bunch of cabbage – et voile! I like your recipe better.

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