asian-chicken soup

This was a huge success…and I think in more ways than one! It satiated everyones appetite for something scrumptious and it seemed to have cured the sore throats and sniffles that were going around our house. I had a whole organic chicken in the fridge and all the makings for traditional chicken soup, but I wanted to change it up a little bit and make it just a little more interesting.  This is a must make!


Ingredients:

1 whole chicken
5 large carrots, sliced into large chunks
5 parsnips, sliced into large chunks
5 stalks of celery, chopped
2 large onions, chopped
6 cloves of garlic, smashed
2 large hunks of ginger, peeled and left large
3 bay leaves
1 32 ounce box of chicken broth
2 bundles of soba noodles
thin sliced baby bello mushrooms
dill
1/2 teaspoon seasalt
pepper to taste
small bunch of locinato kale, stemmed and chopped
4 scallions, sliced
hot sesame oil for garnish

Add whole rinsed chicken (and gizzards) to a large pot with carrots, parsnips, celery, onions, garlic and ginger. Add cold water to pot, leaving enough room to add the 32 ounces of chicken stock. Add bay leaves and salt and pepper. Cook on high heat and let it come to a boil. Once boiling spoon off any frothy scum that has come to the top, lower to a simmer and cover. Let cook for about 1 hour. Skim fat off the top of the soup with a ladle. Turn off and let the soup sit for about 45 minutes or until the chicken is cool enough to handle. Remove whole chicken carefully to a sheet pan, making sure that you do not leave behind any little bones in your soup. Carefully remove meat from chicken and add meat back to your soup pot. Fish out the large pieces of ginger and discard. Just before you are ready to serve, add your mushrooms and kale, let this cook in broth on low for about 5 minutes. Cook your soba noodles seperately in salted water according to package instructions, they usually take about 5 minutes to cook. Ladle soup into your bowls, add a nice portion of soba, then snip a little fresh dill and top off with lots of diced fresh scallions and 1 teaspoon of hot sesame oil, salt and pepper to taste. Enjoy!

 

2 thoughts on “Chicken soba noodle soup”

  1. I live in Japan and I’ve never seen soba presented with meat or garlic Parsnips and kale aren’t grown here, so that’s even a possibility. What was your inspiration? In my experience the soba gets soggy quickly, so are you adding the soba just before serving or does it stay in the pot?

    1. Facebook Profile photo

      Hi!
      I love Soba noodles and I love Asian flavors¦. I was making traditional chicken soup and wanted something a little more interesting than plain old chicken soup.. so i just used what i had in the house, and the flavors that I like together.
      I did not add the Soba to the pot.. i cooked it separately and added it to each bowl and left it separate when i put the leftovers in fridge. We also had sniffles and sore throat and I wanted it to be a little spicy so I added that hot sesame oil.
      It really was a yummy soup. I hope you try it 🙂

      Mia

Leave a Comment

Pin It on Pinterest

Share This
Scroll to Top