Chicken and Soba Noodle Soup

In this light Asian soba noodle soup, salt flavors the stock as it cooks and softens the bitter bok choy.

Yield: 6 servings (serving size: about 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 149
  • Calories from fat: 16%
  • Fat: 2.6g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.9g
  • Protein: 15.5g
  • Carbohydrate: 15.4g
  • Fiber: 3g
  • Cholesterol: 29mg
  • Iron: 1.6mg
  • Sodium: 731mg
  • Calcium: 82mg


  • 2 teaspoons dark sesame oil
  • 1 cup chopped carrot
  • 1 cup thinly sliced celery
  • 3/4 cup chopped onion
  • 3/4 teaspoon salt, divided
  • 1 tablespoon minced peeled fresh ginger
  • 3 garlic cloves, minced
  • 5 cups water
  • 2 tablespoons low-sodium soy sauce
  • 1/2 teaspoon hot chile sauce with garlic (such as KA-ME)
  • 2 (14-ounce) cans fat-free, less-sodium chicken broth
  • 2 (8-ounce) chicken breast halves, skinned
  • 2 ounces uncooked soba noodles
  • 4 cups shredded bok choy
  • 1 cup (1/2-inch) slices green onions
  • 3 tablespoons thinly sliced fresh basil
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon fresh lime juice


  1. Heat the oil in a Dutch oven over medium heat. Add carrot, celery, and chopped onion; cook 5 minutes or until tender, stirring frequently. Add 1/4 teaspoon salt, ginger, and garlic; cook 1 minute, stirring constantly. Add 1/4 teaspoon salt, water, soy sauce, chile sauce, broth, and chicken. Bring to a boil; reduce heat, and simmer 1 hour. Remove chicken from pan; cool slightly. Remove chicken from bones. Shred meat with 2 forks; discard bones. Add chicken to pan; bring to a boil. Add soba; cook 5 minutes. Stir in bok choy; reduce heat, and simmer 3 minutes. Stir in 1/4 teaspoon salt, green onions, basil, and pepper; cook 2 minutes. Remove from heat; stir in lime juice.
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