Years ago, I found a recipe similar to this in an issue of Cooking Light magazine.  It was good, but a bit pedestrian, and included boiled chicken, which I think is just about the ickiest thing you can do to a piece of meat.  I lost the recipe but never forgot it’s potential and have since been obsessed with creating something similar, yet healthier, fresher and sans boiled meat.  And so I present my Asian Chicken Noodle Soup recipe – it’s easy, its fresh and it’s LIGHT.  Like less than 300 calories light.  Yippee!

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 tb grated ginger root
• 1 tb prepared lemongrass (usually found in a tube in the produce section)
• 1 cup water
• 32 oz low sodium chicken broth
• 1 small grocery store rotisserie chicken, shredded
• 4 ounces fresh angel hair pasta (this brand is delightful) or substitute dried pasta (adjust cooking time according to directions)
• juice from one lime
• 1/4 cup fresh cilantro, chopped
• 1 cup shredded carrots
• 2 green onions, thinly sliced (optional)
• 1/2 tsp salt
• 1/4 tsp crushed red pepper flakes

Directions

1.  Heat oil in a large stock-pot over medium heat and saute garlic, ginger and lemongrass for 3 minutes.
2. Add water, chicken broth, lime juice, carrots, salt and red pepper and bring to a boil.
3. Add pasta and boil for approximately 90 seconds, or until pasta is al dente.
4. Remove from heat, stir in chicken, cilantro and green onions.  Let stand for 5 minutes before serving.