Chicken Soup With Asian Noodles

1 Tbls. Olive Oil
3 med carrots, thinly sliced
2 small red bell peppers, thinly sliced
2 ribs celery, thinly sliced
1 med onion, thinly sliced
2 cloves garlic, thinly sliced
4 thin slices fresh ginger (be sure to use the fresh ginger, not the powdered)
1 bay leaf
4 cups reduced-sodium chicken broth
5oz. Thai-style flat brown rice noodles, broken in half
3 cups pulled cooked chicken
seasonings of choice:  garlic and herb seasoning, garlic salt, garlic pepper

Heat oil in large pot over medium heat.  Add carrots, bell peppers, celery, garlic, ginger and bay leaf.  Cook, stirring, until vegetables have softened, about 6 minutes.  Stir in broth and 3 cups water.  Bring to a boil.  Add noodles and cook at a strong simmer until just tender, about 5 minutes.  Stir in chicken and simmer until heated through, about 3 minutes.  Remove bay leaf and ginger with a slotted spoon and discard.  Season soup to taste.  (Makes 8 1/2 cups.) 

This soup is a twist on traditional chicken noodle soup.  The thin Thai noodles and ginger give this soup a unique and delicious flavor.  The soup is best a day or two after it is made.