Here’s a really fast, easy, yummy soup that makes a light dinner or a nice lunch. The broth is the best part! It’s really flavorful and fabulous. tom thought this was too light for dinner (he is a big, strapping man, afterall) but i thought it was good. not the most fantastick ever but good. may not make again but that's just because there are so many more reicpies to try!
Asian Chicken Soup
from martha's edf apr 07
Prep: 20 minutes Total: 20 minutes
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.
Ingredients
3 cans (14.5 ounces each) reduced-sodium chicken broth used bullion, as usual
1 Tablespoon grated ginger (from a 1-inch piece) from the tube, again
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 3
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 2C
1 to 2 tablespoons fresh lime juice (from about 1 lime)
2 scallions, thinly sliced
Coarse salt
Directions
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, and salt to taste. Serve.
(From Martha Stewart Food Everyday)
yummy, quick and healthy. what more could a girl ask for? keep eating...
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