BUCKWHEAT NOODLE AND CHICKEN SOUP

Buckwheat Noodle And Chicken Soup image

Provided by Molly O'Neill

Categories lunch, weekday, soups and stews, main course

Time 20m

Yield Four servings

Number Of Ingredients 8

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Ingredients

1 cup water
2 thin slices lemon
1/2 pound boneless, skinless chicken breasts
2 1/4 teaspoons salt
Freshly ground pepper to taste
1/2 pound Japanese buckwheat noodles
3 scallions, thinly sliced
4 cups chicken broth

Steps:

Place the water and lemon slices in a small saucepan and bring to a simmer. Add the chicken breasts, cover and simmer until cooked through, about 8 minutes. Remove the chicken from the liquid and cut into thin strips. Season with 1/4 teaspoon of the salt and pepper to taste.
Meanwhile, bring a large pot of lightly salted water to a boil. Add the noodles and cook until al dente, about 5 minutes. Drain the noodles, rinse and drain again.
Place the chicken broth in a saucepan and bring to a simmer. Season with the remaining 2 teaspoons salt. Mound the noodles in the center of 4 soup plates. Top with the chicken and sprinkle with scallions. Ladle the broth around the noodles and serve immediately.

Nutrition Facts : @context http, Calories 360, UnsaturatedFat 3 grams, Carbohydrate 55 grams, Fat 5 grams, Fiber 1 gram, Protein 28 grams, SaturatedFat 1 gram, Sodium 1056 milligrams, Sugar 5 grams, TransFat 0 grams