Asian Chicken Soup

• 3 cans (14 1/2 ounces each) low-sodium chicken broth
• 1 tablespoon grated peeled fresh ginger
• 1 garlic clove, cut into slivers
• 1/4 to 1/2 teaspoon crushed red-pepper flakes
• 2 cups water
• 4 ounces soba noodles
• 2 boneless, skinless chicken breast halves (6 to 8 ounces each), thinly sliced crosswise
• 1 red bell pepper, ribs and seeds removed, cut into 1-inch strips
• 6 ounces snow peas, stem ends and any strings removed, sliced diagonally into 1/2-inch pieces
• 1 to 2 tablespoons fresh lime juice (from 2 to 3 limes)
• 2 scallions, trimmed and thinly sliced
• Coarse salt

1. In a large pot, bring chicken broth, ginger, garlic, red-pepper flakes, and the water to a boil over high heat.
2. Add noodles, and reduce heat to a simmer; cook until noodles are just tender, 6 to 8 minutes.
3. Add chicken, bell pepper, and snow peas; cook until chicken is opaque throughout, about 1 minute.
4. Add lime juice and scallions, and season with salt.
5. To serve, use tongs to divide noodles among four bowls, then ladle the soup mixture over each.

chicken broth, fresh ginger, garlic, redpepper, water, noodles, chicken, red bell pepper, snow peas, lime juice, scallions, salt

Taken from www.epicurious.com/recipes/food/views/asian-chicken-soup-387917 (may not work)