Bring broth, garlic, ginger, soy, and chicken to boil in a Dutch oven or soup kettle. Add noodles; return to a boil and cook until tender, about 3 minutes. Add sprouts, scallions, and cilantro and ladle into bowls immediately, serving each with a lime wedge.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/meaty-mains/asian-chicken-noodle-soup/