Chicken and Soba Noodle Soup |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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From Cooking Light Ingredients:
2 teaspoons sesame oil |
1 cup carrot, chopped |
1 cup celery, thinly sliced |
3/4 cup onion, chopped |
1 tablespoon ginger, peeled and minced |
3/4 teaspoon salt, divided |
3 garlic cloves, minced |
5 cups water |
2 tablespoons low sodium soy sauce |
1/2 teaspoon chile sauce with garlic |
2 (14 ounce) cans low sodium chicken broth |
2 skinless chicken breast halves |
2 ounces soba noodles, uncooked |
4 cups bok choy, shredded |
1 cup green onion, in 1/2 inch slices |
3 tablespoons basil, thinly sliced |
1/4 teaspoon black pepper |
1 tablespoon lime juice, fresh |
Directions:
1. Heat oil in Dutch oven over medium heat. Add carrot, celery, and onion; cook 5 min or til tender, stirring frequently. Add ginger, 1/4 t salt and garlic; cook 1 min, stirring constantly. Add 1/4 t salt, water, soy sauce, chile sauce, broth, and chicken. Bring to a boil; reduce heat and simmer 1 hour. Remove chicken from pan and cool slightly.
2. Remove chicken from bones. Shred meat with 2 forks. Add chicken to pan, bring to a boil. Add soba, cook 5 minute Stir in bok choy, reduce heat and simmer 3 minute Stir in 1/4 t salt, green onions, basil and pepper; cook 2 minute Remove from heat and stir in lime juice.
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