Oriental Chicken-Noodle Soup

SusanNewman's Note:

A delicious Oriental-style version of Chicken Noodle Soup from Better Homes and Gardens Soups and Stews cookbook. With veggies and Asian seasoning, it is sure to please! May use 1/2 a 6-oz. package of frozen pea pods, thawed and halved crosswise, in place of fresh.

• Total Time: 15 mins
• Prep Time: 10 mins
• Cook Time: 5 mins

Ingredients:

Servings: 4

• 2 (14 1/2 ounce) cans chicken broth
• 1 cup water
• 1 medium sweet red pepper, cut into 3/4-inch pieces (1 cup)
• 1/2 cup chopped carrot
• 1/2 cup fine egg noodles
• 1/3 cup thinly sliced green onion
• 1 tablespoon soy sauce
• 1 teaspoon grated gingerroot
• 1/8 teaspoon crushed red pepper flakes
• 1 cup chopped cooked chicken
• 1 cup fresh pea pods, halved crosswise

Directions:

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. Reduce heat and simmer, covered, for 4-6 minutes or till vegetables are crisp-tender and noodles are tender.
3. Stir in chicken (or may use turkey) and pea pods.
4. Simmer, uncovered, for 1 to 2 minutes more until pea pods are crsp-tender.