• 2 14-ounce cans chicken broth (3-1/2 cups)
• 1 cup water
• 3/4 cup dried fine egg noodles
• 1/3 cup thinly sliced green onions
• 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 cup chopped cooked chicken or turkey
• 1 cup fresh pea pods, halved crosswise, or 1/2 of a 6-ounce package frozen pea pods, thawed and halved crosswise
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. Makes 3 servings.