Buckwheat Noodle And Chicken Soup
Updated November 17, 2022
- Total Time
- 20 minutes
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Ingredients
1 cup water
2 thin slices lemon
½ pound boneless, skinless chicken breasts
2 ¼ teaspoons salt
Freshly ground pepper to taste
½ pound Japanese buckwheat noodles
3 scallions, thinly sliced
4 cups chicken broth
Nutritional analysis per serving (4 servings)
56 grams carbs; 49 milligrams cholesterol; 364 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 5 grams fat; 2 grams fiber; 1085 milligrams sodium; 28 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the water and lemon slices in a small saucepan and bring to a simmer. Add the chicken breasts, cover and simmer until cooked through, about 8 minutes. Remove the chicken from the liquid and cut into thin strips. Season with ¼ teaspoon of the salt and pepper to taste.
- Step 2
Meanwhile, bring a large pot of lightly salted water to a boil. Add the noodles and cook until al dente, about 5 minutes. Drain the noodles, rinse and drain again.
- Step 3
Place the chicken broth in a saucepan and bring to a simmer. Season with the remaining 2 teaspoons salt. Mound the noodles in the center of 4 soup plates. Top with the chicken and sprinkle with scallions. Ladle the broth around the noodles and serve immediately.
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