Asian Chicken Soup

I pulled this recipe out after a long discussion with a friend about the merits of rotisserie chicken. The original recipe called for regular chicken breast that would cook in the soup, but I pulled out a bag of shredded rotisserie chicken (about 3/4 lb) and added this for even less clean-up. All of us enjoyed this soup and since it was so easy, it will be put on the repeat list for sure.

*3 cans (14.5 oz each) reduced-sodium chicken broth

*1 TBSP. grated ginger (about 1-inch piece)

*1 garlic clove, slivered

*1/2 tsp. red-pepper flakes

*2 c. water

*4 oz. soba noodles (we used whole wheat farfalle, but wheat spaghetti would be fine as well)

*3/4 lb. shredded rotisserie chicken

*1 medium red bell pepper (ribs and seeds removed), cut into bite-size strips

*1 cup snow peas, sliced 1/2 inch on diagonal (I only had about 1/2 c. so I added some frozen peas as well)

*2 TBSP. fresh lime juice

*2 scallions, thinly sliced

In a large saucepan, bring broth, ginger, garlic, red-pepper flakes, and 2 cups water to boil over high head. Add noodles, lower heat and simmer until noodles are tender (6-8 min).

Add chicken, bell pepper and snow peas; cook another couple minutes to heat everything through. Add lime juice, scallions, and salt to taste.

Photo courtesy MarthaStewart