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Soba chicken noodle bowl

6

Points®

Total time: 35 min • Prep: 10 min • Cook: 15 min • Serves: 6 • Difficulty: Easy

Comfort food redefined! This noodle bowl, ready in about 30 minutes, is a Japanese-inspired delight that may become your favorite chicken noodle soup. Rich in flavor, the broth is fortified with tender chicken, shiitake mushroom umami, briny soy sauce and a calming ginger presence. Each bowl is veggie-packed with spinach, snow peas, scallions and peas the pop against the earthy colors of the broth and noodles. The generous six-portion yield, makes this a great recipe for entertaining. Soba noodles are quick and easy to cook, and have a unique nutty flavor from the buckwheat from which they are made. Most supermarkets carry these thin noodles in their international isle. If yours does not, try a health food store or Asian market.

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Ingredients

Uncooked soba noodles (100% buckwheat)

6 oz

Canola oil

2 tsp

Garlic

2 large clove(s)

Fresh ginger

2 tsp

Uncooked boneless skinless chicken breast(s)

12 oz

Reduced-sodium chicken broth

4 cup(s)

Water

2 cup(s)

Fresh shiitake mushroom

5 oz

Low sodium soy sauce

0.25 cup(s)

Snow peas

0.5 cup(s)

Frozen baby peas

0.5 cup(s)

Fresh baby spinach

2 cup(s)

Uncooked scallion(s)

2 medium

Dark sesame oil

2 tsp

Instructions

1

Cook noodles according to package directions. Drain and keep warm.

2

Meanwhile, heat oil in large Dutch oven over medium-high heat. Add garlic and ginger and cook, stirring constantly, until fragrant, 30 seconds. Add chicken and cook, stirring often, until chicken is no longer pink, 2 minutes.

3

Add broth, water, mushrooms, and soy sauce. Cover and bring to boil. Stir in snow peas, baby peas, and spinach and cook until snow peas are crisp-tender, about 2 minutes. Stir in noodles. Ladle soup evenly into 6 bowls. Sprinkle evenly with scallions and drizzle with sesame oil.

4

Serving size: about 2 cups

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