Asian Inspired Chicken Noodle Soup

Hey hey, let’s keep the Sunday Soup tradition going, shall we?? 

I’ve said it time and time again, I’m sort of on the fence when it comes to soup … not that I don’t like it, but it’s not my all time favorite thing to eat … unless I’m under the weather with sinus issues … then I crave it … other times, though, well, I could take it or leave it.
I do recognize, however, that incorporating a soup for dinner night is a great way to use up leftovers and a makes for a pretty frugal meal … so I try to do a soup night every couple of weeks … AND this fits in with my pantry/freezer/no spend challenge!
This particular soup is one that I really like … it’s broth-y and has a little variety of veggies … and you can take or leave the noodles if you prefer to keep it grain free … 
The original recipe comes from one of the Everyday Food issues by Martha Stewart … I used to love that little magazine! I had originally posted this recipe a few years ago and it’s been awhile since I’ve made it, so I’m re-posting in hopes of making it again fairly soon … and hopefully, I can get some new and improved pictures to share 😉
You can certainly mix up the veggies if you wanted to use what you have on hand … I have a small bag of frozen peas in the freezer that I will be using instead of the snap peas … as always, things are improvised to use what we have on hand 🙂
1 carton of chicken broth
4 cups water
2 tbs chicken bouillon
1 tbs grated ginger
1 garlic clove, minced 
1/4 to 1/2 tsp red pepper flakes
cooked chicken (I used leftover stuff from Saturday nights grill fest) shredded or cut into small pieces
1 pkg ramen noodles (discard or save the season packet for something else)
2 smallish peppers (I used the mini sweet peppers, about 6)
handful of snowpeas, trimmed and broke in half (I used frozen peas)
1 lime, juiced
chopped green onions for garnish
chopped cilantro for garnish
salt as needed
Bring the chicken broth, water, bouillon, ginger, garlic and pepper flakes to a boil. 
Reduce the heat. Break up the noodles and add them along with the chicken to the broth. Let simmer for a bit.
Add the peppers and peas and lime juice. Allow to simmer til veggies are a little soft. Taste, and add salt if needed.
Dish up and top with slicd green onions and cilantro if desired.  Enjoy.


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2 thoughts on “Asian Inspired Chicken Noodle Soup

  1. So easy and using everything we can find in the kitchen already! A quick, hearty meal after work is always a good thing.

    Like

  2. Yup, it certainly is a Good Thing 😉

    Like

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