Ingredients
- 6 ounces soba noodles, thin
- 4 cups chicken broth ( reduced-sodium)
- 2 cups water
- 12 ounces chicken breasts, boneless skinless, cut into 3/4-inch chunks
- 5 shiitake mushroom caps, sliced
- 4 slices fresh ginger, peeled (1/8 inch thick)
- 3 tablespoons soy sauce (reduced sodium)
- 1/2 cup snow peas, cut diagonally into 1/2-inch-wide strips
- 1/2 cup baby peas, frozen, thawed
- 2 cups baby spinach, packed
- 1 scallion, minced
How to Make
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Step 1: Cook noodles according to package directions, omitting salt if desired.
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Step 2: Drain and keep warm.
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Step 3: Meanwhile, combine broth, water, chicken, mushrooms, ginger, and soy sauce in large saucepan; bring to boil over high heat.
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Step 4: Reduce heat and simmer until chicken is almost cooked through, about 6 minutes.
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Step 5: Add snow peas, baby peas, and spinach and cook until snow peas are crisp-tender, about 2 minutes.
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Step 6: Stir in noodles.
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Step 7: Remove and discard ginger.
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Step 8: Ladle soup evenly into 4 serving bowls; sprinkle with scallion.
We hope you enjoy this recipe!
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