Cold-Blasting Chicken Noodle Soup

• 1 bay leaf
• 32 ounces chicken broth
• 1 cup dry pasta
• 1 cup chicken (cubed or shredded)
• 1 teaspoon lemon pepper (store-bought blend)
• 1/8 teaspoon fresh ginger, minced
• 1 tablespoon garlic, minced
• 1/2 cup onion, chopped
• 1/4 cup fresh cilantro, chopped
• red chili paste or minced fresh serrano chili pepper, to taste

1. Heat the chicken broth with the bay leaf until broth boils.
2. Add pasta; return broth to boil.
3. Add chicken and lemon pepper; return broth to boil.
4. Let mixture cook until pasta is done, about 10 minutes (if you're using uncooked chicken, test the chicken for doneness-- but it should be cooked by the time the pasta is done).
5. Add ginger, garlic and onion; cook a few more minutes until onion pieces start to turn translucent.
6. Stir in cilantro and chili; cook one more minute, then serve.

bay leaf, chicken broth, pasta, chicken, lemon pepper, fresh ginger, garlic, onion, fresh cilantro, red chili paste

Taken from www.food.com/recipe/cold-blasting-chicken-noodle-soup-102678 (may not work)