Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 pack | (9 0z) angel hair pasta; fresh or dry |
| 6 cups | Reduced sodium chicken broth; de-fatted |
| 3 cups | Water |
| 6 \N | Cloves garlic |
| 1 \N | 1-1/2 inch piece fresh ginger; unpeeled, 3 chunks |
| 3 \N | Small dried hot red peppers |
| 8 ounces | Skinless boneless chicken breast; bite size pieces |
| 4 \N | Green onions; finely chopped |
1. If using fresh pasta, place pasta in a large heat-proof bowl. Pour enough boiling water over the pasta to cover it. Stir gently to break up the noodles. Set aside. If using dry pasta, cook according to package directions as you prepare soup. 2. In a large saucepan, combine broth, garlic, ginger and peppers. Bring to a boil over medium heat. Reduce the heat to low and simmer 10 minutes.
Add chicken and cook 5 minutes, or until chicken is no longer pink in the center. Test by cutting a piece in half.
3. Drain noodles and add to sauce pan. Cook, stirring with a fork, 1-2 minutes, or until noodles are tender and heated through. Remove ginger and peppers from soup; discard. Ladle soup into bowls and sprinkle with green onions.
Contributor: Orange County Register Posted to MM-Recipes Digest V4 #3 by Jack Elvis <jackelvis@...> on Jan 13, 1999