Chicken Soup with Asian Noodles (Prevention)

By Shelly17

Ingredients

• 1 tbsp olive oil
• 3 med carrots, thinly sliced
• 2 sm red bell peppers, thinly sliced
• 2 ribs celery, thinly sliced
• 2 cloves garlic, thinly sliced
• 4 thin slices fresh ginger
• 1 bay leaf
• 4 C reduced-sodium chicken broth
• 5 oz Thai-style flat brown rice noodles (we used Annie Chun's), broken in half
• 3 C pulled cooked chicken
• 2 scallions, sliced
• 1/4 C sm fresh basil leaves

Preparation

Step 1

1. HEAT oil in large pot over medium heat. Add carrots, bell peppers, celery, garlic, ginger, and bay leaf. Cook, stirring, until vegetables have softened, about 6 minutes.

2. STIR in broth and 3 cups water. Bring to a boil. Add noodles and cook at a strong simmer until just tender, about 5 minutes. Stir in chicken and simmer until heated through, about 3 minutes. Remove bay leaf and ginger with slotted spoon and discard. Season soup to taste with salt and black pepper. (Makes 8 1/2 cups.) Ladle into bowls and top with scallions and basil.