Asian Chicken Soup

“Chicken poaches in broth with ginger, garlic, pepper flakes, veggies, and soba noodles.”

Ingredients
5 ½ cups lowfat chicken broth
1 tablespoon grated ginger root, from a 1 inch piece
1 clove garlic, slivered
¼ teaspoon crushed red pepper flakes, 1/4 to 1/2 teaspoon
4 ounces soba noodles, or whole wheat spagh
12 ounces wegmans boneless skinless chicken breast, 2 skinless chicken breasts, thinly sliced crosswise
1 medium red bell pepper (ribs and seeds removed), cut into bite-size strips
1 cup snow peas, sliced 1/2 inch on the diagonal
1 tablespoon fresh lime juice (from about 1 lime), (1 to 2)
2 scallions, thinly sliced
Coarse salt

Method
1. In a large saucepan, bring broth, ginger, garlic, red-pepper flakes, and 2 cups water to a boil over high heat. Add noodles, lower heat, and simmer until noodles are tender, 6 to 8 minutes.
2. Add chicken, bell pepper, and snow peas; cook until chicken is opaque throughout, about 1 minute. Add lime juice, scallions, and salt to taste. Serve.
3. “Chicken poaches in broth with ginger, garlic, pepper flakes, veggies, and soba noodles.”

Notes
6 WW Points+
Source: Martha Stewart (5 servings)