RAMEN CHICKEN NOODLE

RAMEN CHICKEN NOODLE 1 tbsp. extra-virgin olive oil 2 bell peppers, chopped 2 large carrots, peeled and chopped 1/2 c. Thinly sliced green onions 3 cloves garlic, minced kosher salt Freshly ground black pepper 4 c. low-sodium chicken broth 2 packages ramen noodles (seasoning packets discarded) 2 c. shredded rotisserie chicken 1/4 c. freshly chopped cilantro Juice of 1 lime, plus lime wedges for serving In a large soup pot, heat oil. Add bell peppers, carrots, green onions, and garlic and season with salt and pepper. Cook until soft, 6 to 8 minutes. Add chicken broth and bring to a simmer. Add ramen noodles and cook until tender, 2 to 3 minutes, then stir in chicken, cilantro, and lime juice. Simmer until heated through. Serve with lime