Chicken-vegetable noodle bowl

Chicken-vegetable noodle soup

Points® value
Total Time
20 min
10 min
10 min
There’s no need to order delivery when you can prepare this satisfying take-out favourite in less than 20 minutes. This meal will come together even quicker if you purchase the veggies and chicken already cut and sliced. Ponzu sauce, is soy sauce that’s been seasoned with a combination of citrus juices and adds a wonderful zing to Japanese-inspired dishes. You can use it as a condiment or in stir-fries, marinades and salad dressings just like you would use traditional soy sauce. If you don't have any precooked soba noodles, cook 4 ounces of dry soba noodles according to the package directions—it only takes about 5 minutes.


Cooking spray

4 spray(s)

Ginger root

2 tsp(s), peeled, finely chopped

Uncooked boneless skinless chicken breast

12 oz, cut into 1⁄4-inch slices

Chicken broth

4 cup(s)


1 large, shredded

Red bell pepper

1 medium, thinly sliced


6 medium, thinly sliced

Baby spinach

3 cup(s)

Cooked soba noodles

7 oz, one (7.1-ounce) package precooked noodles

Ponzu sauce

3 tbsp(s)

Dark sesame oil

1 tsp(s), hot variety


½ tbsp(s), chopped


  1. Spray a large Dutch oven or heavy pot with nonstick spray and set over medium-high heat. Add ginger and cook, stirring constantly, until fragrant, about 30 seconds. Add chicken and cook, stirring often, until cooked through, about 3 minutes.
  2. Increase heat to high and add broth, carrot, bell pepper, scallions, and edamame. Bring to a boil.
  3. Stir in spinach, noodles, and ponzu. Cook until heated through, about 2 minutes. Remove from heat and stir in oil. Evenly ladle soup into bowls and sprinkle with cilantro.
  4. Per serving: 2 1⁄4 cups