Asian Chicken Soup

Makes 4 servings at
210 calories

3 14-1/2 oz. cans chicken broth

2 c. water

1 T. fresh ginger, peeled and grated

1 clove garlic, slivered

1/4 t. red pepper flakes

8-oz. pkg. whole-wheat spaghetti, uncooked and divided

2 boneless, skinless chicken breasts, thinly sliced

1 red pepper, thinly sliced

1 c. snow peas, chopped

juice of 1 lime

2 green onions, thinly sliced

salt to taste

In a large soup pot over high heat, bring broth, water, ginger, garlic and red pepper flakes to a boil. Add half of the uncooked spaghetti, reserving the rest for another recipe. Reduce heat; simmer until spaghetti is tender, about 6 to 8 minutes. Add chicken, pepper and snow peas. Simmer until chicken juices run clear, about 3 minutes. Stir in lime juice, green onions and salt.

Make your own nutritious vegetable broth. Place veggie scraps and trimmings in a soup pot, add water to cover and simmer gently for 30 minutes. Strain and use to make soup or freeze in ice cube trays to add extra flavor to recipes.