3 cans (14½ ounces each) low-sodium chicken broth 
1 tablespoon grated peeled fresh ginger 
1 garlic clove, cut into slivers 
¼ to ½ teaspoon crushed red-pepper flakes 
2 cups water 
4 ounces soba noodles 
2 boneless, skinless chicken breast halves (6 to 8 ounces each), thinly sliced crosswise 
1 red bell pepper, ribs and seeds removed, cut into 1-inch strips 
6 ounces snow peas, stem ends and any strings removed, sliced diagonally into ½-inch pieces 
1 to 2 tablespoons fresh lime juice (from 2 to 3 limes) 
2 scallions, trimmed and thinly sliced Coarse salt


1 In a large pot, bring chicken broth, ginger, garlic, red-pepper flakes, and the water to a boil over high heat. Add noodles, and reduce heat to a simmer; cook until noodles are just tender, 6 to 8 minutes. 

2 Add chicken, bell pepper, and snow peas; cook until chicken is opaque throughout, about 1 minute. Add lime juice and scallions, and season with salt.To serve, use tongs to divide noodles among four bowls, then ladle the soup mixture over each.



2 tablespoons olive oil 
1 onion, coarsely chopped
Coarse salt and freshly ground pepper 
2 cans (14½ ounces each) low-sodium chicken broth 
⅔ cup wild-rice blend 
2 ½ cups water 
4 boneless, skinless chicken thighs (about 8 ounces) 
4 carrots, coarsely chopped 
4 celery stalks, coarsely chopped


1 In a large pot, heat oil over medium. Add onion, and season with salt and pepper.Cook, stirring occasionally, until beginning to soften, 3 to 5 minutes. Add chicken broth, rice, and the water.Bring to a boil; reduce to a simmer.Cover and cook 35 minutes. 

2 Add chicken, carrots, and celery.Return to a boil; reduce heat to a simmer.Cook (uncovered) until vegetables are tender and chicken is opaque throughout, about 15 minutes. With a slotted spoon, transfer chicken to a cutting board. Shred with two forks.

3 Return chicken to pot; season soup with salt and pepper. At this point, soup can be refrigerated up to 2 days in an airtight container; let cool completely before storing.Reheat gently before serving.