Cold-Blasting Chicken Noodle Soup - cooking recipe

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 paste or minced fresh serrano chili pepper, to taste

Preparation

Heat the chicken broth with the bay leaf until broth boils.
Add pasta; return broth to boil.
Add chicken and lemon pepper; return broth to boil.
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).
Add ginger, garlic and onion; cook a few more minutes until onion pieces start to turn translucent.
Stir in cilantro and chili; cook one more minute, then serve.