Food and Recipes Recipes Quick Chicken Noodle Bowls 5.0 (1) Add your rating & review Fresh lime juice adds extra bright flavor. Bringing the broth back to a boil before serving ensures the snap peas cook to a crisp-tender texture. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Updated on February 9, 2018 Rate PRINT Share Trending Videos Close this video player Photo: Jennifer Davick Total Time: 45 mins Yield: 6 servings Ingredients 6 cups chicken broth 4 skinned and boned chicken thighs (about 1 lb.) 1/3 cup sliced fresh ginger 2 garlic cloves, sliced 1/8 teaspoon Chinese five spice 1 (9.5-oz.) package soba noodles or 8 oz. angel hair pasta 1 tablespoon soy sauce 2 to 3 Tbsp. fresh lime juice Toppings: thinly sliced sugar snap peas, fresh cilantro and mint leaves, thinly sliced green onions, thinly sliced red chile peppers Directions Bring first 5 ingredients to a boil in a 3-qt. saucepan over medium heat. Cover, reduce heat to low, and simmer 6 to 8 minutes or until chicken is done. Remove chicken, garlic, and ginger with a slotted spoon, reserving broth in saucepan. Discard garlic and ginger. Let chicken cool slightly (10 to 15 minutes); shred chicken. Return broth to a boil over medium heat. Add noodles and soy sauce; cook, stirring to separate noodles, 4 to 5 minutes or until just softened. Remove noodles from broth using tongs, and divide among 6 bowls. Place chicken and desired toppings on noodles. Return broth to a boil over medium heat; remove from heat, and stir in lime juice. Divide broth among bowls. Rate It Print