Chinese-Style Chicken Soup with Fresh Ginger

• 2 14.5-ounce cans fat-free, low-sodium chicken broth
• 1 1/2 cups diced skinless cooked chicken breast, cooked without salt
• 3 ounces fresh or frozen snow peas, thawed, halved diagonally
• 1/2 medium red bell pepper, thinly sliced lengthwise, then cut in 2-inch pieces
• 1/2 cup finely chopped green onions (green and white parts)
• 1/4 to 1/2 cup snipped fresh cilantro
• 1 tablespoon grated peeled gingerroot
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 1 medium lime, quartered

1. In a large saucepan, stir together the broth, chicken, snow peas, and bell pepper.
2. Bring to a boil over high heat, about 4 minutes.
3. Remove the saucepan from the heat.
4. Stir in the remaining ingredients except the lime.
5. Cover and let stand for 5 minutes to absorb flavors.
6. Serve with the lime to squeeze over the soup.
7. (Per Serving)
8. Calories: 122
9. Total Fat: 2.5g
10. Saturated: 0.5g
11. Trans: 0.0g
12. Polyunsaturated: 0.5g
13. Monounsaturated: 1.0g
14. Cholesterol: 45mg
15. Sodium: 388mg
16. Carbohydrates: 5g
17. Fiber: 2g
18. Sugars: 2g
19. Protein: 19g
20. Dietary Exchanges
21. 1 Vegetable
22. 2 1/2 Very Lean Meat

chicken broth, chicken, snow peas, red bell pepper, green onions, fresh cilantro, gingerroot, salt, red pepper, lime

Taken from www.epicurious.com/recipes/food/views/chinese-style-chicken-soup-with-fresh-ginger-375596 (may not work)