Asian Chicken Noodle Soup

• For soup
• 4-6 cups low sodium chicken broth
• 2 tablespoons Asian seasoning/spice blend*
• 1 small red onion
• 1 bunch green onions
• 8 ounces buckwheat (soba) noodles
• 1 package fresh stir fry vegetables (broccoli, snap peas, carrots)
• 2 red bell peppers, julienned
• 2 chicken breasts, cooked and shredded
• 1 lime, cut into wedges
• Optional garnishes
• Thai basil (or other variety, if necessary), chiffonaded
• cilantro, roughly chopped
• black sesame seeds
• soy sauce
• sriracha or other Asian style hot sauce
• kimchi

1. In a large pot, combine broth, Asian seasoning, and red onion. Heat until boiling.
2. Separate whites and greens of green onions. Slice greens into 1-2 inch pieces. Finely slice whites. Add both whites and greens with buckwheat noodles into the pan. Cook according to package directions, but reduce cooking time by 2 minutes.
3. Add remaining vegetables and chicken to pot. Cook 2-4 minutes, until vegetables are slightly cooked but retain some texture and all ingredients are heated through.
4. Serve with 1 lime wedge per bowl and optional garnishes.

chicken broth, asian seasoningspice blend, red onion, green onions, buckwheat, vegetables, red bell peppers, chicken breasts, lime, basil, cilantro, black sesame seeds, soy sauce, sriracha

Taken from food52.com/recipes/34056-asian-chicken-noodle-soup (may not work)