Asian Chicken Noodle Soup


2 cans (14 oz.) chicken broth
1 c. water
1/4 c. dried fine egg noodles
1 T. soy sauce
1 t. fresh grated ginger
1/8 t. crushed red pepper
1 medium red sweet peppers, cut into 3/4-inch pieces
1 medium carrot, chopped
1/3 c. thinly sliced green onions
1 c. chopped cooked chicken or turkey
1 c. fresh pea pods, halved crosswise, or 1/2 pkg. (6 oz.) frozen pea pods, thawed and halved crosswise

Combine chicken broth, water, noodles, soy sauce, ginger and crushed red pepper; bring to boiling; stir in sweet pepper, carrot and onions. Return to boiling; reduce heat; simmer, covered, 4 to 6 minutes or until vegetables are crisp-tender and noodles are tender.

Stir in chicken and pea pods. Simmer, uncovered, for 1 to 2 minutes or until pea pods are crisp-tender.