Cold-blasting Chicken Noodle Soup

Ingredients

• 1 bay leaf
• 32 ounces chicken broth
• 1 cup dry pasta
• 1 cup chicken (cubed or shredded)
• 1 teaspoon lemon pepper (store-bought blend)
• 1/8 teaspoon fresh ginger, minced
• 1 tablespoon garlic, minced
• 1/2 cup onion, chopped
• 1/4 cup fresh cilantro, chopped
• red chili pepper flakes or red chili paste or minced fresh serrano chili pepper, to taste

Directions

1. 1

   Heat the chicken broth with the bay leaf until broth boils.

2. 2

   Add pasta; return broth to boil.

3. 3

   Add chicken and lemon pepper; return broth to boil.

4. 4

   Let mixture cook until pasta is done, about 10 minutes (if you're using uncooked chicken, test the chicken for doneness-- but it should be cooked by the time the pasta is done).

5. 5

   Add ginger, garlic and onion; cook a few more minutes until onion pieces start to turn translucent.

6. 6

   Stir in cilantro and chili; cook one more minute, then serve.