CFD Publications

SPICY ASIAN CHICKEN NOODLE SOUP

2 cans (14 ounces each) chicken broth
1/4 teaspoon dried minced garlic
1 tablespoon dried chives
1/4 teaspoon ground ginger
1/4 teaspoon crushed red pepper
2 ounces rice noodles or rice sticks (Phad Thai)
1 can (12 ounces) chicken, shredded, reserve broth
2 tablespoons parsley

Bring broth to a boil in a large saucepan over medium high heat. Stir in all but the chicken and parsley. Cook until noodles are al dente, about 6 minutes. Reduce heat and stir in chicken, reserved broth, and parsley. Heat through. Serves 4.

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Last modified: 01/14/2012