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© Meredith Corporation. All rights reserved. Used with permission.
In a large saucepan, bring broth and water to a boil. Meanwhile, very thinly slice chicken. Cut any large snap peas in half; set aside.
Add chicken, carrots, noodles, soy sauce and jalapeño to the boiling broth mixture. Cook, covered, over medium heat for about 7 minutes or until chicken is no longer pink and noodles are tender. Stir in snap peas; cook, covered, about 3 minutes more or just until peas are tender.
Ladle into serving bowls. If desired, sprinkle with crushed red pepper and parsley.