Chicken-vegetable noodle bowl
2 tsp, peeled, finely chopped
Uncooked boneless skinless chicken breast(s)
12 oz, cut into 1⁄4-inch slices
Canned chicken broth
1 large, shredded
Uncooked bell pepper(s)
1 item(s), medium, red, thinly sliced
6 medium, thinly sliced
1 cup(s), frozen
Fresh baby spinach
Cooked wheat soba noodles
7 oz, one (7.1-ounce) package precooked noodles
Dark sesame oil
1 tsp, hot variety
½ cup(s), chopped
- 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.
- Increase heat to high and add broth, carrot, bell pepper, scallions, and edamame. Bring to a boil.
- 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.
- Per serving: 2 1⁄4 cups