Ingredients
| 2 14-1/2-ounce cans chicken broth |
| 1 cup water |
| 3/4 cup dried fine egg noodles |
| 1 tablespoon soy sauce |
| 1 teaspoon grated fresh ginger |
| 1/8 teaspoon crushed red pepper |
| 1 medium red sweet pepper, cut into 3/4-inch pieces |
| 1 medium carrot, chopped |
| 1/3 cup thinly sliced green onions |
| 1 cup chopped cooked chicken or turkey (5 ounces) |
| 1 cup fresh pea pods, halved crosswise, or 1/2 of a 6-ounce package frozen pea pods, thawed and halved crosswise. |
Preparation
| 1. In a large saucepan combine chicken broth, water, noodles, soy sauce, ginger, and crushed red pepper. Bring to boiling. Stir in the sweet pepper, carrot, and green onions. Return to boiling; reduce heat. Simmer, covered, for 4 to 6 minutes or until vegetables are crisp-tender and noodles are tender. |
| 2. Stir in chicken and pea pods. Simmer, uncovered, for 1 to 2 minutes more or until pea pods are crisp-tender |
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