ASIAN CHICKEN NOODLE SOUP

By Marinel

The pasta will still have a chewy bite when the chicken is ready, but it continures to cook while the soup stands. Serve with rice crackers and lime wedges.

Ingredients

• 1 tablespoon vegetable oil
• 1 tablespoon bottled minced garlic (I prefer minced fresh garlic)
• 1 tablespoon bottled grated ginger
• 2 stalks fresh lemon grass, peeled
• 2 cups water
• 2 (14-ounce) cans fat-free, less-sodium chicken broth
• 1 pound chicken breast tenders, cut into bite-sized pieces
• 4 ounces uncooked angel hair pasta
• 1/4 cup chopped fresh cilantro
• 1 tablespoon fresh lime juice
• 1/2 teaspoon salt
• 2 green onions, thinly sliced
• 1 red chili pepper, finely chopped

Preparation

Step 1

1. Heat oil in a large nonstick skillet over medium-high heat.

2. Add garlic, ginger, and lemongrass; saute 3 minutes.

3. Add water and broth; bring to a boil.

4. Add chicken and pasta; cook 5 minutes or until chicken is done.

5. Remove from heat; stir in remaining ingredients.

6. Let stand 5 minutes. Discard lemongrass.