Chicken Soup gets a remake with fresh vegetables, soba noodles, soy sauce, and fresh lemon juice in this Chicken Soba Noodle Soup.
Where I live it's generally cold 8 to 9 months of out of the year. That means that we eat a lot of soup in our house. I like to make a huge pot of soup that we can eat for several days. We like to enjoy our soup with rolls, homemade bread, and grilled cheese sandwiches.
We generally have chicken noodle soup once a month. I make the soup and my husband makes homemade noodles. While both of us really like it sometimes it's nice to have something a little different.
When I saw the photo of this Chicken Soba Noodle Soup I was sold. It had the same base as my chicken noodle soup but it used soba noodles in it instead of homemade noodles. It also had sugar snap peas, scallions, and mushrooms in it. I liked the idea of using different veggies then we normally have.
The soup gains additional flavor from soy sauce and lemon juice. The soy gives it an Asian flare while the lemon juice really brightens it up.
We enjoyed this twist on the classic chicken noodle soup and I liked how simple it was to make. It made enough for us to have it for two days. I'll be making this recipe again soon!
Chicken Soba Noodle Soup
Chicken Soup gets a remake with fresh vegetables, soba noodles, soy sauce, and fresh lemon juice in this Chicken Soba Noodle Soup.
Ingredients
- 1 lb. chicken breasts
- 8 c. chicken broth
- 1 T. minced ginger
- 4 garlic cloves, minced
- 2 scallions, thinly sliced
- kosher salt
- black pepper
- 1 c. sugar snap peas
- 3 carrots
- 10 oz. soba noodles
- 8 oz. mushrooms, sliced
- ⅓ c. soy sauce
- 2 T. lemon juice
Instructions
- In a large saucepan combine the chicken breasts, chicken broth, ginger, garlic, scallions, 1 teaspoon salt, and 1 teaspoon pepper. Cover and bring to a simmer over medium high heat for 10 minutes.
- Uncover the soup and simmer for 10 minutes.
- Remove the chicken from the broth and pull into pieces. Return to the pot of simmering chicken broth.
- While the chicken cooks thinly slice the snap peas. Peel the carrots and halve lengthwise then thinly slice.
- Add the snap peas, carrots, and mushrooms to the soup and cook for 5 minutes.
- Meanwhile, cook the soba noodles according to the package directions. Drain and keep warm.
- Stir the soy sauce and lemon juice into the soup. Season with salt and pepper.
- Divide the soba noodles between 4 bowls. Ladle the soup over top of the noodles and enjoy!
Notes
Recipe from Food Network Magazine
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 354Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 106mgSodium: 3302mgCarbohydrates: 30gFiber: 4gSugar: 7gProtein: 47g
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Radha
Noodle soups are always comforting. Love the delicious touch of noodles and snap peas in your soup. Amazing recipe!
Inger @ Art of Natural Liivng
What a fun soup! I can't wait to make this when the CSA season starts and we have sooooo many snap peas!
Sue Lau
It's nice to have something different. And I agree that chicken soup is always welcome on a cold day.
Lisa Kerhin
We have soup a lot as well and this one will be pinned to try. I love flavors in this twist on chicken soup. Perfect.