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.

Course Soup

Cuisine Japanese

Keyword Asian chicken soba noodle soup

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 248kcal

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.

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.

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.