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Recipe Summary

total:
25 mins
Servings:
4
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Ingredients

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Directions

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  • In a large saucepan bring broth and the water to boiling. Meanwhile, very thinly slice chicken. Cut any large snap peas in half; set aside.

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  • Add chicken, carrots, noodles, soy sauce, and jalapeño pepper to boiling broth mixture. Cover and cook over medium heat about 7 minutes or until chicken is no longer pink and noodles are tender. Stir in snap peas; cook, covered, about 3 minutes more or just until peas are tender.

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  • Ladle soup into bowls. If desired, sprinkle with crushed red pepper and parsley.

*Tip:

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts

295 calories; total fat 1g; cholesterol 49mg; sodium 1172mg; potassium 538mg; carbohydrates 41g; fiber 4g; sugar 4g; protein 30g; vitamin a 52IU; vitamin c 11mg; thiaminmg; riboflavinmg; niacin equivalents 13mg; vitamin b6 1mg; folate 60mcg; vitamin b12mcg; calcium 71mg; iron 3mg.

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