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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. In this recipe, shredded cabbage, soba noodles and sliced chicken breasts are covered in a super flavorful beef broth.

Soba Noodle Chicken Soup with mushrooms, green onions and sesame seeds served in a large, shallow light colored bowl

 

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!

 

Ingredients

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

 

Poach the Chicken Breast

Poached chicken is boneless, skinless chicken breasts or thighs that are simmered gently in liquid until the chicken is cooked through. The liquid used is usually water or broth and it’s flavored with aromatics, herbs and spices.

 

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 medium-high heat, and bring the broth to a simmer. As soon as the liquid starts simmering,  lower the heat to medium-low and cover.

 

Simmer the chicken gently for 15-20 minutes, or until the internal temperature of the thickest piece is at least 165°F. Remove the chicken breast from the poaching liquid and set it on a cutting board to cool a bit.

 

Do not discard the cooking liquid. Strain the broth using a fine, mesh sieve and reserve it for the soup. When the chicken is cool enough to handle slice it to thin strips.

 

Start the soup

Heat the oil in a large pot over medium heat. Add the onions and the mushrooms. Cook them 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 poaching liquid and the remaining 5 cups of beef broth to the pot. Raise the heat and bring the broth to a simmer.

 

Then, 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. Follow the package instructions. On our noodles the instructions 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 bowl add:

½ cup of shredded cabbage

1 ounce of noodles

2 ounces of the sliced chicken

Cover the ingredients with approximately 1 cup 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 the soup with the green onions and sesame seeds.

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

 

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 get slippery again.

 

You may also like these Asian-inspired dishes

Shrimp Lo Mein

Beef & Broccoli 

Pork Potstickers

Chicken Fried Rice

Chicken Satay

 

Soba Noodle Chicken Soup with mushrooms, green onions and sesame seeds served in a large, shallow light colored bowl
Print Recipe
5 from 2 votes

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
Author: Elizabeth

Ingredients

  • 2 Chicken Breasts skinless, boneless, trim any fat (about 1 pound)
  • 6 cups Beef Broth divided
  • 1 cup Water
  • Pinch of Salt
  • 6 ounces Soba Noodles cooked to package directions
  • 1 tablespoon Canola or Vegetable Oil
  • 8 ounces Mushrooms sliced
  • ¼ cup Onion finely diced (about ½ a small onion)
  • 1 tablespoon Soy Sauce low sodium
  • 1 Garlic Clove minced
  • 3 cups Shredded Cabbage Mix
  • 2-3 tablespoons Green Onions for garnish
  • 1 teaspoon 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 15-20 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 mesh 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 poaching liquid 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 ounce of noodles and 2 ounces of the sliced chicken. Cover the ingredients with about 1 cup 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: 105IU | Vitamin C: 16.1mg | Calcium: 54mg | Iron: 2.1mg
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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