Oriental Chicken-Noodle Soup

• 2 (14 1/2 ounce) cans chicken broth
• 1 cup water
• 1 medium sweet red pepper, cut into 3/4-inch pieces (1 cup)
• 12 cup chopped carrot
• 12 cup fine egg noodles
• 13 cup thinly sliced green onion
• 1 tablespoon soy sauce
• 1 teaspoon grated gingerroot
• 18 teaspoon crushed red pepper flakes
• 1 cup chopped cooked chicken
• 1 cup fresh pea pods, halved crosswise

1. In a large saucepan or Dutch oven combine chicken broth, water, sweet red pepper, carrot, egg noodles, green onion, soy sauce, gingerroot, and crushed red pepper.
2. Bring to boiling.
3. Reduce heat and simmer, covered, for 4-6 minutes or till vegetables are crisp-tender and noodles are tender.
4. Stir in chicken (or may use turkey) and pea pods.
5. Simmer, uncovered, for 1 to 2 minutes more until pea pods are crsp-tender.

chicken broth, water, sweet red pepper, carrot, egg noodles, green onion, soy sauce, gingerroot, red pepper, chicken, fresh pea pods

Taken from www.food.com/recipe/oriental-chicken-noodle-soup-467863 (may not work)