This Chicken Soba Noodle Soup is warm and comforting, perfect for chilly days! It features tender chicken, chewy soba noodles, and fresh veggies in a flavorful broth.
I love how quick it is to whip up! Just toss everything in the pot and let it simmer. It’s like a cozy hug in a bowl that warms you from the inside. 🌟
Key Ingredients & Substitutions
Chicken Broth: I recommend using low-sodium chicken broth for more control over the saltiness. If you’re vegetarian, vegetable broth makes a great substitute, keeping the dish lighter but still flavorful.
Soba Noodles: These Japanese buckwheat noodles add a unique texture. If you can’t find them, you can substitute with whole wheat spaghetti or rice noodles, but adjust the cooking time accordingly.
Shiitake Mushrooms: Shiitakes bring earthy flavors, but other mushrooms like cremini or button mushrooms work too. If mushrooms aren’t your thing, you can skip them entirely or use extra veggies like bok choy or spinach.
Miso Paste: While optional, miso adds a delicious depth. If you don’t have it, a splash of extra soy sauce can help, but be cautious with the salt! You can also omit it completely for a lighter broth.
How Do I Achieve the Best Flavor in My Broth?
Building flavor in the broth is critical, and it’s easier than you think! Start by sautéing garlic and ginger in sesame oil, which releases their aromatic oils and adds depth.
- Make sure your pot is hot enough to sauté, but not too high that you burn the garlic.
- Adding chicken to the simmering broth lets it infuse its flavor as it cooks.
- Don’t rush the simmering process! Let everything mingle for a good 15-20 minutes.
Since everyone’s taste is different, always taste your broth before serving. Adjust seasoning with salt, pepper, or soy sauce to suit your palate!
How to Make Chicken Soba Noodle Soup
Ingredients You’ll Need:
For the Soup:
- 6 cups chicken broth (or stock)
- 2 boneless, skinless chicken breasts
- 8 oz soba noodles
- 1 cup sliced shiitake mushrooms (or any mushrooms you like)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons soy sauce (adjust to taste)
- 1 tablespoon miso paste (optional, adds depth)
- 2 teaspoons sesame oil
- Salt and black pepper, to taste
For Toppings:
- 2 green onions, thinly sliced
- 1/2 cup fresh cilantro leaves
- 2 soft boiled eggs, halved
- 1 lime, cut into wedges
- Optional: chili flakes or sriracha for heat
How Much Time Will You Need?
This dish takes about 15 minutes to prep and around 30 minutes to cook, making it a quick and satisfying meal. So, in total, you’re looking at about 45 minutes from start to finish. Perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Sauté Aromatics:
In a large pot, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, and sauté for 1-2 minutes until they become fragrant. This will kickstart the beautiful flavors in your soup!
2. Combine Broth:
Next, pour in your chicken broth and bring it to a gentle simmer. The aroma will start filling your kitchen!
3. Add Flavorings:
Add the soy sauce and miso paste to the simmering broth. Gently whisk to combine, ensuring the miso dissolves completely. This adds a lovely depth to your soup.
4. Cook Chicken:
Now it’s time to add the whole chicken breasts directly into the pot. Cover it partially and let it simmer for about 15-20 minutes or until the chicken is cooked through. It’ll soak up all those delicious flavors!
5. Add Mushrooms:
Once the chicken is done, remove it from the broth and let it cool slightly. While it cools, add the sliced mushrooms to the pot and simmer for about 5 minutes until they’re tender.
6. Shred Chicken:
Using two forks, shred the chicken into bite-sized pieces and return it to the pot. Mix everything together!
7. Cook Noodles:
In a separate pot, cook the soba noodles according to the package instructions (usually about 4-6 minutes). Once done, drain and rinse them under cold water to stop the cooking process.
8. Final Seasoning:
Taste the broth and adjust the seasoning with salt, pepper, or additional soy sauce if needed for your preferred flavor.
9. Serve:
To serve, divide the cooked soba noodles among individual bowls. Ladle the hot broth with chicken and mushrooms over the noodles.
10. Garnish and Enjoy:
Garnish with halved soft-boiled eggs, sliced green onions, fresh cilantro, and lime wedges. If you like a little kick, add chili flakes or sriracha. Squeeze some lime juice just before eating for a refreshing tang!
Now you’re ready to dig into your delicious and hearty Chicken Soba Noodle Soup! Enjoy every comforting bite!
Can I Use Leftover Chicken for This Recipe?
Absolutely! Using leftover shredded or rotisserie chicken can save you time. Just skip the cooking step for the chicken and add the shredded chicken directly into the broth when you add the mushrooms.
Can I Make This Soup Gluten-Free?
Yes! To make this soup gluten-free, simply substitute the soba noodles with gluten-free noodles (like rice noodles) and use tamari instead of soy sauce for a gluten-free soy sauce alternative.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it on the stove over low heat or microwave in short intervals, stirring occasionally to ensure even heating.
Can I Add More Vegetables?
Definitely! Feel free to add in veggies like bok choy, bell peppers, or snap peas for added nutrition. Just make sure to add them when you reintroduce the chicken, allowing them to cook until tender!