Chicken Mushroom Soba Noodle Soup
I think I’m finally starting to get excited. About autumn, that is. A few weeks ago, when I spied the first pumpkins next to the watermelons and cantaloupe at the markets, I shook my head in disappointment. I have been holding on to summer for…
I think I’m finally starting to get excited. About autumn, that is.
A few weeks ago, when I spied the first pumpkins next to the watermelons and cantaloupe at the markets, I shook my head in disappointment. I have been holding on to summer for dear life. As the evenings grew chillier, I grumbled when it was time to put the “winter” weight comforter on the bed. The darkness at 6 am greeted me when I woke and I sighed in dismay.
But then I spotted the candy corn at the checkout line.
That helped.
And then I started thinking of leather boots and cozy sweaters. And the corners of my mouth twitched, curling up into a little smile. And even though fall weather is not quite here yet, I have been warming up with noodle soups. In fact, this whole week, it’s been one soup after another.
Tonight, I revisited pho and shared some with a friend. And earlier this week, it was all about soba.
This Chicken Mushroom Soba Noodle Soup came about because of leftovers. Our Sunday rotisserie yielded more chicken than I expected, so I shred the leftovers and decided to reincarnate it in soup. A simple soup that makes for easy cooking mid week, I do think the best part is that half the work is already done for you. And as afternoons grow shorter and daylight more precious, I’ll take any shortcut I can get.
What do you like to do with leftover chicken?
Chicken Mushroom Soba Noodle Soup
If you have leftover chicken from a roast or rotisserie, then perfect! Give it new life with this soup. But if not, then you can certainly poach some chicken breast as you start the soup.
Ingredients
2 tablespoons canola oil
2 cups mushrooms (shiitake or cremini work well)
4 scallions, greens separated from whites and sliced
3 garlic cloves, minced
1 1-inch piece ginger, peeled
Kosher salt, to taste
5 cups reduced sodium chicken broth
2 cups water
4 oz soba noodles
2 cups shredded chicken
12 oz baby bok choy, ends trimmed
juice of 1 small lime
1 tablespoons low sodium soy sauce
Instructions
In a stockpot over medium heat, heat the canola oil. Add the mushrooms, scallion whites, garlic and ginger. Season lightly with salt and cook until the mushrooms are soft, about 5 minutes. Add the chicken stock and 2 cups water and bring to a boil. Add the soba noodles and cook for 5 minutes. Add shredded chicken and bok choy and cook for about 2 minutes more. Squeeze in the lime juice and stir in the soy sauce. Ladle into bowls and serve topped with scallions greens.
Adapted from Soba Soup with Spinach, Martha Stewart, Everyday Food (January, 2009).
Comments
COOKBOOK
This post has helped me for an article which I am writing. Thank you for giving me another point of view on this topic. Now I can easily complete my article. Cheers
I made this tonight and it totally rocked!
Happy blogging!
Leigh @ CraftyInCrosby.com
I’ve made this soup a few times now and it has quickly become one of my favourite comfort dishes! It’s so easy to make (and fast!) and the flavours can’t be beat. I love slurping up the noodles and mushrooms while tucked under my favourite blanket and watching a movie. :) Thank you for a winning recipe!
Beth, this makes me so happy! I’m so glad it’s become a favorite – hope you are staying cozy through this fall season!
Oh Liren, I’ve been down with the flu for the last 10 days! Wish you were my neighbour…can I come for a bowl???
Oh, I hope you’re feeling better, Jen, I’m sorry you’ve been sick :( If you lived closer I surely would have brought you a bowl.
Your photos are beautiful! And the soup sounds good, too!
Definitely a glorious fall soup.
Thank you, Norma! Happy fall!
That is just pure comfort in a bowl. I love the colors and your soft lighting. Absolute perfection!
Thank you so much, Kelly! The light that day was just beautiful!
I love this soup! And I have leftover chicken.
So loving this soup! It is just perfect for fall. I need to make this soon and I know hubby would enjoy it too! Lovely photos!!
What a lovely, comforting soup. I just love hearty soba noodles.
I just cooked with baby bok choy for the first time last night! We loved it and I am thrilled to find another use for it. We, too, end up with leftover chicken. i always shred it, place it in a ziploc baggie, then freeze it. We love to use it for chicken tacos, and sometimes I toss it into soup.
I absolutely throw my leftover chicken in soups like this! I love the idea of totally transforming it with ginger and lime. But I think my favorite thing to do with it is make sandwiches–especially if I also have leftover mashed potato. There’s nothing like a roast chicken and mashed potato (or even better, mashed sweet potato) sandwich. :)
Hi Liren – this is a wonderful idea to use leftover chicken. And to be honest, this is also perfect for Autumn cold weather. Slurp!
This looks fabulous, Liren! I love soba noodles – can’t wait to try this! (And I saw the pho you made for Melinda – she’s a lucky woman! :) )
What a beautiful soup! With a soup like this, I think anyone would be ready to embrace fall!
-Shannon
This is gorgeous, Liren! I love soba noodles.
I am so happy it is fall – loving the flavors – this has so much depth.