Buckwheat Noodles And Oriental Style Soup Recipes

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BUCKWHEAT NOODLE AND CHICKEN SOUP

Provided by Molly O'Neill

Categories     lunch, weekday, soups and stews, main course

Time 20m

Yield Four servings

Number Of Ingredients 8



Buckwheat Noodle And Chicken Soup image

Steps:

  • 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 1/4 teaspoon of the salt and pepper to taste.
  • 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.
  • 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.

Nutrition Facts : @context http, Calories 360, UnsaturatedFat 3 grams, Carbohydrate 55 grams, Fat 5 grams, Fiber 1 gram, Protein 28 grams, SaturatedFat 1 gram, Sodium 1056 milligrams, Sugar 5 grams, TransFat 0 grams

1 cup water
2 thin slices lemon
1/2 pound boneless, skinless chicken breasts
2 1/4 teaspoons salt
Freshly ground pepper to taste
1/2 pound Japanese buckwheat noodles
3 scallions, thinly sliced
4 cups chicken broth

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