Thai Noodle Soup
|Ramen noodles||3 Ounce (1 Package)|
|Chicken tenders||3⁄4 Pound|
|Canned chicken broth||28 Ounce (2 Cans, About 14 Ounces Each)|
|Shredded carrot||1⁄4 Cup (4 tbs)|
|Frozen snow peas||1⁄4 Cup (4 tbs)|
|Thinly sliced green onion tops||2 Tablespoon|
|Minced garlic||1⁄2 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
|Chopped fresh cilantro||3 Tablespoon|
|Lime||1⁄2 , cut into 4 wedges|
Break noodles into pieces.
Cook noodles according to package directions, discarding flavor packet.
Drain and set aside.
Cut chicken tenders into 1/2 inch pieces.
Combine chicken broth and chicken tenders in large saucepan or Dutch oven; bring to a boil over medium heat.
Cook 2 minutes.
Add carrot, snow peas, green onion tops, garlic and ginger.
Reduce heat to low; simmer 3 minutes.
Add cooked noodles and cilantro; heat through.