Chicken-vegetable noodle soup
2
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
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)
Carrots
1 large, shredded
Red bell pepper
1 medium, thinly sliced
Scallions
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
Cilantro
½ tbsp(s), chopped
Instructions
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
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