3 cans (14½ ounces each) low-sodium chicken broth 

1 tablespoon grated peeled fresh ginger 

1 garlic clove, cut into slivers 

¼ to ½ teaspoon crushed red-pepper flakes 

2 cups water 

4 ounces soba noodles 

2 boneless, skinless chicken breast halves (6 to 8 ounces each), thinly sliced crosswise 

1 red bell pepper, ribs and seeds removed, cut into 1-inch strips 

6 ounces snow peas, stem ends and any strings removed, sliced diagonally into ½-inch pieces 

1 to 2 tablespoons fresh lime juice (from 2 to 3 limes) 

2 scallions, trimmed and thinly sliced Coarse salt

1 In a large pot, bring chicken broth, ginger, garlic, red-pepper flakes, and the water to a boil over high heat. Add noodles, and reduce heat to a simmer; cook until noodles are just tender, 6 to 8 minutes. 

2 Add chicken, bell pepper, and snow peas; cook until chicken is opaque throughout, about 1 minute. Add lime juice and scallions, and season with salt.To serve, use tongs to divide noodles among four bowls, then ladle the soup mixture over each.

2 tablespoons olive oil 

1 onion, coarsely chopped

Coarse salt and freshly ground pepper 

2 cans (14½ ounces each) low-sodium chicken broth 

⅔ cup wild-rice blend 

2 ½ cups water 

4 boneless, skinless chicken thighs (about 8 ounces) 

4 carrots, coarsely chopped 

4 celery stalks, coarsely chopped

1 In a large pot, heat oil over medium. Add onion, and season with salt and pepper.Cook, stirring occasionally, until beginning to soften, 3 to 5 minutes. Add chicken broth, rice, and the water.Bring to a boil; reduce to a simmer.Cover and cook 35 minutes. 

2 Add chicken, carrots, and celery.Return to a boil; reduce heat to a simmer.Cook (uncovered) until vegetables are tender and chicken is opaque throughout, about 15 minutes. With a slotted spoon, transfer chicken to a cutting board. Shred with two forks.

3 Return chicken to pot; season soup with salt and pepper. At this point, soup can be refrigerated up to 2 days in an airtight container; let cool completely before storing.Reheat gently before serving.