Best Chicken And Soba Noodle Soup Recipes

Shredded Chicken and Soba Noodle Soup image

Provided by Martha Stewart

Number Of Ingredients 10

2 1/2 quarts Basic Chicken Stock for Chicken and Kale Soup
2 whole skinless chicken breasts, halved
Coarse salt
1/2 pound soba noodles
1 pound firm or extra-firm tofu, cut into 1-inch pieces
Freshly ground pepper
2 small carrots, julienned
2 red radishes, trimmed and julienned
1/2 bunch watercress, tough stems removed, for garnish
Fresh cilantro leaves, for garnish (optional)

Steps:

In a medium stockpot, bring chicken stock to a simmer over medium heat. Add chicken breasts; return to a simmer. Reduce heat; simmer until chicken is cooked through, about 20 minutes. Transfer chicken to a plate, and set aside until cool enough to handle. Cover, and keep the stock at a low simmer.
Meanwhile, bring a medium saucepan of water to a boil over high heat. Add salt, and stir in soba noodles. Cook until soba is al dente according to package instructions. Drain; set aside.
Remove the chicken meat from bones, and shred into bite-size pieces. Add tofu to simmering stock just until heated through. Season with salt and pepper.
To serve, ladle stock and tofu into soup bowls. Add shredded chicken to each bowl, and mound soba noodles in the center. Sprinkle with the carrots and radishes; garnish with watercress and cilantro.

Chicken and Soba Noodle Soup image

Provided by kitchenslave03

Categories Asian

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 18

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

Steps:

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.
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.

Nutrition Facts : Calories 149.5, Fat 3.2, SaturatedFat 0.7, Cholesterol 22.8, Sodium 698.3, Carbohydrate 17.2, Fiber 2.2, Sugar 3.3, Protein 15.1