Best 5 Shredded Chicken And Soba Noodle Soup Recipes

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Indulge in the delectable flavors of Shredded Chicken and Soba Noodle Soup, a classic Japanese dish that combines the comforting warmth of broth with the delicate chewiness of soba noodles. This flavorful soup features tender shredded chicken, crunchy vegetables, and a savory broth that will tantalize your taste buds.

In this collection of recipes, you'll find variations of this beloved dish that cater to different dietary preferences and culinary tastes. Dive into the classic Shredded Chicken and Soba Noodle Soup for a traditional experience, or explore the Vegan Shredded Shiitake Mushroom and Soba Noodle Soup for a plant-based alternative bursting with umami.

For those who enjoy a touch of spice, the Spicy Shredded Chicken and Soba Noodle Soup offers a fiery kick that will set your taste buds ablaze. And if you prefer a lighter broth, try theあっさり鶏そば (あっさり Shredded Chicken and Soba Noodle Soup), featuring a delicate and refreshing broth that highlights the natural flavors of the ingredients.

No matter your preferences, these recipes provide a symphony of flavors and textures that will leave you craving more. So gather your ingredients and let's embark on a culinary journey to savor the deliciousness of Shredded Chicken and Soba Noodle Soup!

Let's cook with our recipes!

SOBA NOODLES WITH CHICKEN AND SNAP PEAS



Soba Noodles With Chicken and Snap Peas image

A simple sesame-soy dressing coats chewy soba noodles, tender chicken and crisp sugar snap peas in this dish that's good at room temperature or cold. It's a great way to use leftover or store-bought rotisserie chicken, but also works well without. You can double up on the snap peas instead or fold in other vegetables, like grated carrots, shredded cabbage or thinly sliced bok choy. The quick daikon pickles add a bright tangy crunch, but you can skip them and still enjoy this one-bowl meal.

Provided by Genevieve Ko

Categories     dinner, lunch, weekday, noodles, main course

Time 20m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons rice vinegar
3 tablespoons honey
Kosher salt
1 cup very thinly sliced peeled daikon radish
8 ounces sugar snap peas, strings removed (3 cups)
2 bundles soba noodles (8 to 9 ounces)
3 tablespoons soy sauce
2 tablespoons sesame oil
1/2 teaspoon red-pepper flakes, plus more for serving
3 cups shredded cooked chicken
Sliced scallions and toasted sesame seeds, for serving

Steps:

  • Bring a large saucepan of water to a boil. Meanwhile, mix the vinegar, 1 tablespoon honey and 1 teaspoon salt in a small bowl. Add the daikon and press into the mixture to submerge as much as possible. Let stand until ready to serve, mixing occasionally.
  • Add 1/4 cup salt to the boiling water. Add the snap peas and cook just until bright green and tender, about 30 seconds to 1 minute. Using a spider or slotted spoon, transfer to a colander and immediately rinse under cold water until cool. Drain well.
  • Add the noodles to the boiling water. Cook, stirring occasionally, until just tender, 4 to 8 minutes. Drain, rinse under cold water until cool and drain again.
  • While the noodles cook, whisk the soy sauce, sesame oil, red-pepper flakes and remaining 2 tablespoons honey in a large bowl. Add the chicken, soba and snap peas and toss until evenly coated. Season to taste with salt.
  • Divide among bowls. Drain the daikon pickles and arrange on top, then garnish with the scallions, sesame seeds and additional red-pepper flakes.

Nutrition Facts : @context http, Calories 559, UnsaturatedFat 11 grams, Carbohydrate 63 grams, Fat 17 grams, Fiber 5 grams, Protein 38 grams, SaturatedFat 4 grams, Sodium 761 milligrams, Sugar 18 grams, TransFat 0 grams

SHREDDED CHICKEN AND SOBA NOODLE SOUP



Shredded Chicken and Soba Noodle Soup image

This recipe combines Japanese buckwheat noodles, julienned carrots and radishes, cubed tofu, and shredded chicken -- all topped with a peppery garnish of watercress.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 10

2 1/2 quarts Basic Chicken Stock for Chicken and Kale Soup
2 whole skinless chicken breasts, halved
Coarse salt
1/2 pound soba noodles
1 pound firm or extra-firm tofu, cut into 1-inch pieces
Freshly ground pepper
2 small carrots, julienned
2 red radishes, trimmed and julienned
1/2 bunch watercress, tough stems removed, for garnish
Fresh cilantro leaves, for garnish (optional)

Steps:

  • In a medium stockpot, bring chicken stock to a simmer over medium heat. Add chicken breasts; return to a simmer. Reduce heat; simmer until chicken is cooked through, about 20 minutes. Transfer chicken to a plate, and set aside until cool enough to handle. Cover, and keep the stock at a low simmer.
  • Meanwhile, bring a medium saucepan of water to a boil over high heat. Add salt, and stir in soba noodles. Cook until soba is al dente according to package instructions. Drain; set aside.
  • Remove the chicken meat from bones, and shred into bite-size pieces. Add tofu to simmering stock just until heated through. Season with salt and pepper.
  • To serve, ladle stock and tofu into soup bowls. Add shredded chicken to each bowl, and mound soba noodles in the center. Sprinkle with the carrots and radishes; garnish with watercress and cilantro.

CHICKEN SOBA NOODLE SOUP



Chicken Soba Noodle Soup image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 pound small skinless, boneless chicken thighs
6 cups low-sodium chicken broth
6 slices fresh ginger, lightly smashed, plus 1 tablespoon finely grated
2 scallions, whites cut into 2-inch pieces and greens thinly sliced
Kosher salt and freshly ground pepper
1 cup sugar snap peas
3 carrots
1 9.5-ounce package soba noodles
4 ounces sliced shiitake mushrooms
1/4 cup low-sodium soy sauce
2 tablespoons fresh lemon juice
Shichimi togarashi (Japanese seasoning) or Asian chili sauce, for topping

Steps:

  • Bring a large pot of water to a boil. Meanwhile, combine the chicken thighs, chicken broth, sliced ginger, scallion whites, 3/4 teaspoon salt and a few grinds pepper in a large saucepan. Cover and bring to a simmer over medium-high heat, about 8 minutes. Uncover and gently simmer until the chicken is cooked through, 5 to 10 more minutes.
  • While the chicken cooks, trim the snap peas and thinly slice. Peel the carrots and halve lengthwise, then thinly slice.
  • Add the soba noodles to the boiling water and cook as the label directs. Drain and rinse under warm water, then vigorously shake off the water. Divide among bowls.
  • Using tongs, remove the chicken to a plate. Discard the ginger and scallions from the broth and skim off any foam. Shred the chicken and return to the broth. Add the shiitakes and carrots, return to a simmer and cook until the vegetables are tender, about 3 minutes. Stir in the soy sauce and lemon juice; season with salt and pepper. Stir in the snap peas.
  • Ladle the soup over the noodles. Top with the scallion greens and grated ginger; sprinkle with shichimi togarashi.

CHICKEN AND SOBA NOODLE SOUP



Chicken and Soba Noodle Soup image

Make and share this Chicken and Soba Noodle Soup recipe from Food.com.

Provided by kitchenslave03

Categories     Asian

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 18

2 teaspoons sesame oil
1 cup carrot, chopped
1 cup celery, thinly sliced
3/4 cup onion, chopped
1 tablespoon ginger, peeled and minced
3/4 teaspoon salt, divided
3 garlic cloves, minced
5 cups water
2 tablespoons low sodium soy sauce
1/2 teaspoon chile sauce with garlic
2 (14 ounce) cans low sodium chicken broth
2 skinless chicken breast halves
2 ounces soba noodles, uncooked
4 cups bok choy, shredded
1 cup green onion, in 1/2 inch slices
3 tablespoons basil, thinly sliced
1/4 teaspoon black pepper
1 tablespoon lime juice, fresh

Steps:

  • Heat oil in Dutch oven over medium heat. Add carrot, celery, and onion; cook 5 min or til tender, stirring frequently. Add ginger, 1/4 t salt and garlic; cook 1 min, stirring constantly. Add 1/4 t salt, water, soy sauce, chile sauce, broth, and chicken. Bring to a boil; reduce heat and simmer 1 hour. Remove chicken from pan and cool slightly.
  • Remove chicken from bones. Shred meat with 2 forks. Add chicken to pan, bring to a boil. Add soba, cook 5 minute Stir in bok choy, reduce heat and simmer 3 minute Stir in 1/4 t salt, green onions, basil and pepper; cook 2 minute Remove from heat and stir in lime juice.

Nutrition Facts : Calories 149.5, Fat 3.2, SaturatedFat 0.7, Cholesterol 22.8, Sodium 698.3, Carbohydrate 17.2, Fiber 2.2, Sugar 3.3, Protein 15.1

CHICKEN SOBA NOODLES



Chicken soba noodles image

Quick and easy to prepare, whether you're packing them up for work or grabbing a bite at home

Provided by Good Food team

Categories     Lunch, Main course

Time 15m

Number Of Ingredients 8

85g bundle soba or buckwheat noodles
drizzle of sesame oil
8 mangetout
1 small carrot
½ red chilli
1 tbsp toasted sesame seeds
handful shredded cooked chicken
soy sauce

Steps:

  • Cook the noodles, drain well, then toss with a drizzle sesame oil.
  • Finely slice the mangetout, cut the carrot into matchsticks and deseed and slice the red chilli.
  • Add to the noodles with the toasted sesame seeds and some shredded cooked chicken, if you have it. Pack with a small portion of soy sauce.

Tips:

  • Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the taste of your soup. Look for soba noodles that are made with buckwheat flour, and use a good quality chicken broth.
  • Don't overcook the chicken: The chicken should be cooked through, but not dry. Overcooked chicken will make the soup tough and chewy.
  • Add plenty of vegetables: Vegetables add flavor, texture, and nutrients to the soup. Use a variety of vegetables, such as carrots, celery, onions, and mushrooms.
  • Season to taste: Taste the soup as you go and adjust the seasonings accordingly. You may need to add more salt, pepper, or other spices.
  • Serve with toppings: Top the soup with fresh herbs, a squeeze of lemon juice, or a dollop of sour cream. These toppings will add extra flavor and depth to the soup.

Conclusion:

This shredded chicken and soba noodle soup is a delicious and easy-to-make meal that is perfect for a weeknight dinner. It is packed with flavor and nutrients, and it is sure to be a hit with the whole family. So next time you're looking for a quick and easy meal, give this soup a try. You won't be disappointed!

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