From the Kitchen of: Bonnie
Source: Better Homes and Gardens Quick Soups

 

2	14 1/2-oz. cans	chicken broth
1	cup	water
3/4	cup	dried fine egg noodles
1	tbsp.	soy sauce
1	tsp.	grated fresh ginger
1/8	tsp.	crushed red pepper
1	medium	red sweet pepper, cut into 3/4-inch pieces
1	medium	carrot, chopped
1/3	cup	thinly sliced green onions
1	cup	chopped cooked chicken or turkey
1	cup	fresh pea pods, halved crosswise,  or 1/2 of a 6-ounce package frozen pea pods, thawed and halved crosswise

In a large saucepan combine chicken broth, water, noodles, soy sauce, ginger, and crushed red pepper.
Bring to boiling.  Stir in the sweet pepper, carrot, and green onions.
Return to boiling; reduce heat.
Simmer, covered for 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 more or until pea pods are crisp-tender.

Makes 3 servings (5 1/2 cups).