Chicken Ginger Noodle Soup

Prep Time: 15 min
Cook Time: 30 min
Total Time: 45 min
Servings: 6
  • 1/8 tsp crushed red pepper flakes
  • 2 tbsp Filippo Berio Olive Oil
  • 3 oz dried soba noodles
  • 1 large onion, finely chopped
  • 1 stalk celery, finely chopped
  • 1 carrot, diced
  • 2 cloves garlic, minced
  • 1 tbsp peeled grated fresh gingerroot
  • 4 cups low-fat, low-sodium chicken broth
  • 2 tbsp low-sodium soy sauce
  • 1 lb skinless boneless chicken breasts, shredded
  • 1 cup edamame, shelled
  • 1 cup soy milk
  • 1/2 cup chopped fresh cilantro
  • 1 tomato, peeled, seeded and diced
      • In large saucepan, toast crushed red pepper flakes over medium heat for 2 minutes. Add olive oil; simmer for 5 minutes. Remove from heat and set aside.
      • Cook soba noodles according to package directions, leaving slightly undercooked. Drain and toss with 1 tbsp of olive oil mixture. Set aside.
      • In same saucepan, reheat remaining red pepper olive oil over medium heat; sauté onion and celery for 3 minutes or until softened but not browned. Stir in carrot, garlic and ginger; sauté for 1 1/2 minutes, ensuring garlic does not brown. Add chicken broth and soy sauce; bring to boil over high heat. Add chicken and edamame; reduce heat and simmer for 4 minutes or until chicken is no longer pink inside.
      • Stir in soy milk and soba noodles; simmer until heated through (do not boil). Remove from heat; stir in cilantro. Ladle into bowls. Top with diced tomato.

       

      Tip: If you cannot find soba noodles, substitute whole wheat spaghetti.

       

      Recipe provided by Chef Jim Coleman

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    Categories

    Lunch

    Ingredient: Chicken

    Cooking Method: Sauté / Pan Fry

    World Cuisine: Asian

    Product: Olive Oil

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