Jan 26, 2011

Asian Chicken Soba Soup

soba chicken soup 1

It’s definitely cold enough here in Buffalo, NY for lots of soup for dinner – I have two more new soup recipes on my menu for this week.  I’ve never bought Soba noodles before – but they are really hearty and reminiscent of whole wheat spaghetti. 

So, if you are fighting a winter cold and want an easy soup to make you feel better – this is it!  Enjoy!

soba chicken soup 2


  • 3 cans (14.5 ounce) low-sodium chicken broth
  • 1 Tbsp. grated peeled ginger
  • 1 garlic clove, cut into slivers
  • 1/2 tsp. crushed red pepper flakes
  • 2 cups water
  • 4 ounces soba noodles
  • 2 boneless skinless chicken breasts, thinly sliced crosswise
  • 1 bell pepper, ribs and seeds removed, and cut into 1 inch strips
  • 6 ounces snow peas, sliced diagonally into 1/2 inch pieces
  • 2 Tbsp. fresh lime juice
  • 2 scallions, thinly sliced
  • salt and pepper


1. In a large stockpot, bring chicken broth, ginger, garlic, red-pepper flakes and water to a boil over high heat. 

2. Add noodles and reduce heat until a simmer, and cook until noodles are tender – about 6 to 8 minutes.

3. Add chicken, bell pepper, and snow peas.  Cook until the chicken is cooked throughout, about 1-3 minutes.

4.  Add lime juice and scallions, season with salt and pepper to taste.

5. Use tongs to divide noodles among bowls and ladle broth into each bowl.

Source: Everyday Food, Fresh Flavor Fast

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