alternativeeating

healthy eating my way (allergy friendly)

Chicken Mushroom Soba Noodle Soup

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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

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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.

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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.

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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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