healthy eating my way (allergy friendly)

Chicken Mushroom Soba Noodle Soup


This is a great way to use chicken if you have any left overs. I pouched this chicken, and made chicken broth at the same time:

For Chicken Broth:

5 cups (12.5 dl) water

2 bay leaves

1 tsp salt

1 tsp whole pepper corns

1/2 tsp curry

3x 4 oz (113 gr) chicken breasts, chopped in cubes


Bring the water to boil, and let simmer until chicken is all the way cooked through.

Let cool off, drain chicken, and save the stock.


For Soup:

2 tablespoons canola oil
2 cups ( 5 dl) baby bell mushrooms, sliced
1/2 cup ( 1 dl) chopped green onions
3 garlic cloves, minced

salt to taste

5 cups (1 l)  chicken broth
2 cups (5 dl) water
4 oz  ( 113 gr) soba noodles
chopped chicken breasts
juice of  1/2 orange
1tbsp soy sauce

Heat up the canola oil in a pan, add mushroom, green onions and garlic. Season lightly with salt, and cook until mushrooms are soft. About 5 minutes. Add the chicken stock, and 2 cups of water, and bring to boil. Add in the soba noodles and cook for an other additional 5 minutes.  Add in the chicken, and let it cook for about 2 minutes more. Squeeze in the orange juice, and stir in the soy sauce.


Enjoy! Thank you for stopping by my blog. I hope you found some inspiration.

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This entry was posted on February 8, 2013 by in Dinner, Recipes and tagged , , , , , , , , , , , .
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