This is more like an asian noodle bowl with a bit of broth than it is a soup with some noodles. It is filling and scrumptious.

4 servings
290 calories per serving

1 T oil
1 T minced garlic
1 T bottled or fresh grated ginger
1 t lemon pepper seasoning
2 c water
28 oz. chicken broth
1 lb. chicken breast tenders, cut into bite-sized pieces (Perdue Shortcuts or leftover chicken pieces work great here !)
4 oz. uncooked fine (spaghetti-like) asian rice noodles (I use Japanaese Somen rice noodles)
1/4 c cilantro, chopped
1 T lime juice
1 t lemon zest
1/2 t salt
1.4 t pepper
2 scallions, thinly sliced

Heat oil and sauté ginger, garlic and lemon pepper 3 minutes. Then add water and broth and bring to a boil. Add chicken, zest and pasta and cook 4 minutes then remove from heat and stir in cilantro, juice, salt, pepper and scallions. Let stand 5 minutes for flavors to mingle. If you like it spicy, add 1 t of hot chili and garlic sauce (available in the Asian section of your market).