Recipes · Cooking tips · Techniques

Soba Noodle Chicken Soup

Soba Noodle Chicken Soup

This soba noodle chicken soup is so good, and so easy, you won’t hesitate to make it again and again. Shredded cabbage, soba noodles and sliced chicken breasts are covered in a super flavorful beef broth. The broth doesn’t take hours to make; start with store bought broth, then add a ton of flavor with sautéed onions, garlic and mushrooms. The liquid used to poach the chicken is added in too. The result is a rich, dark, delicious broth you’ll really enjoy! If you’d like more easy Asian-inspired dishes that come together quickly, try this Shrimp Lo Mein or this Beef & Broccoli recipe.

 

Ingredients

2 Chicken Breasts, skinless, boneless, trim any fat (about 1 lb.)

6 cups Beef Broth, divided

1 cup Water

Pinch of Salt

6 oz. Soba Noodles, cooked to package directions

1 tbsp. Canola or Vegetable Oil

8 oz. Mushrooms, sliced

¼ cup Onion, finely diced (about ½ a small onion)

1 tbsp. Soy Sauce, low sodium

1 Garlic Clove, minced

3 cups Shredded Cabbage Mix

2-3 tbsp. Green Onions, for garnish

1 tsp. Sesame Seeds, for garnish

 

Poach the Chicken Breast

Place the chicken in a medium saucepan that’s large enough so that they fit side by side without overlapping. Cover the chicken with 1 cup of beef broth and 1 cup of water; add a pinch of salt. Start the chicken on high heat, bring to a boil. As soon as the liquid starts to boil, lower heat to medium-low and cover. Simmer gently for 20 minutes. Make sure the internal temperature of the thickest part of the chicken breast is at least 165°F. Remove the chicken breast from the poaching liquid. Strain the liquid using a fine sieve and reserve it for the soup. Set the chicken aside to cool. Slice it into thin strips.

 

Start the soup

Heat the oil in a large pot over medium heat. Add the onions and the mushrooms. Cook gently for 4-5 minutes until the onions are translucent, stirring frequently. Add the garlic and cook 1 minute, stirring frequently.

 

Add the soy sauce, reserved beef broth and the remaining 5 cups of broth to the pot. Raise the heat and bring the broth to a simmer. Lower the heat to medium to medium low, cover and cook 15 minutes. Keep the broth at a simmer, if it’s boiling too vigorously, lower the heat a bit.

 

Cook the soba noodles to package directions

The noodles only take a few minutes so start them once the soup is started. The instructions on the package we purchased were as follows: Place the noodles in boiling water and stir. When the water returns to a boil, lower the heat to low and cook for 3 minutes. Drain the soba noodles using a colander and rinse with cold water.

 

Serve the soup

To each individual bowl add ½ cup of shredded cabbage, about 1 oz. of noodles and 2 oz. of the sliced chicken. Cover the ingredients with a serving of broth. Make sure the broth is still steaming hot, preferably still simmering. The hot broth will heat up the rest of the ingredients. Garnish with the green onions and sesame seeds. Enjoy!

 

A close up of soba noodle chicken soup with mushrooms, green onions and sesame seeds.

 

Serves 6

 

Cook’s notes

  • Don’t slice the mushrooms too thin, so they hold up to cooking and don’t break apart.
  • Use a good beef broth. We add flavor with mushrooms, onions, garlic and soy sauce, but you want to start with a strong, good-quality broth.
  • If you use a low sodium beef broth, you may need to add salt to taste.
  • If the noodles start to get sticky, rinse them with cold water and they’ll be good.

 

Soba Noodle Chicken Soup

This soba noodle chicken soup is loaded with shredded cabbage, soba noodles and sliced chicken breasts, so easy and so good.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Soup
Cuisine: Japanese
Keyword: Asian chicken soba noodle soup
Servings: 6
Calories: 248kcal

Ingredients

  • 2 Chicken Breasts skinless, boneless, trim any fat (about 1 lb.)
  • 6 cups Beef Broth divided
  • 1 cup Water
  • Pinch of Salt
  • 6 oz. Soba Noodles cooked to package directions
  • 1 tbsp. Canola or Vegetable Oil
  • 8 oz. Mushrooms sliced
  • ¼ cup Onion finely diced (about ½ a small onion)
  • 1 tbsp. Soy Sauce low sodium
  • 1 Garlic Clove minced
  • 3 cups Shredded Cabbage Mix
  • 2-3 tbsp. Green Onions for garnish
  • 1 tsp. Sesame Seeds for garnish

Instructions

Poach the Chicken Breast

  • Place the chicken in a medium saucepan that’s large enough so that they fit side by side without overlapping. Cover the chicken with 1 cup of beef broth and 1 cup of water; add a pinch of salt.
  • Bring the liquid to a boil. Lower the heat to medium-low and cover. Simmer gently for 20 minutes. Make sure the internal temperature of the chicken breast is at least 165°F.
  • Remove the chicken breast from the poaching liquid. Strain the liquid using a fine sieve and reserve it for the soup. Set the chicken aside to cool. Slice it into thin strips.

Start the soup

  • Heat the oil in a large pot over medium heat. Add the onions and the mushrooms. Cook gently for 4-5 minutes until the onions are translucent, stirring frequently.
  • Add the garlic and cook 1 minute, stirring frequently.
  • Add the soy sauce, reserved beef broth and the remaining 5 cups of broth to the pot. Raise the heat and bring the broth to a simmer. Lower the heat to medium to medium low, cover and cook 15 minutes. Keep the broth at a simmer, if it’s boiling too vigorously, lower the heat a bit.

Cook the soba noodles to package directions

  • The noodles only take a few minutes so start them once the soup is started.

Serve the soup

  • To each individual bowl add ½ cup of shredded cabbage, about 1 oz. of noodles and 2 oz. of the sliced chicken. Cover the ingredients with a serving of broth. Make sure the broth is still steaming hot, preferably still simmering. The hot broth will heat up the rest of the ingredients. Garnish with the green onions and sesame seeds.

Nutrition

Calories: 248kcal | Carbohydrates: 25g | Protein: 25g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 1354mg | Potassium: 683mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2.1% | Vitamin C: 19.5% | Calcium: 5.4% | Iron: 11.4%
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate.This data is provided as a courtesy for informational purposes only.

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