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Gingery chicken noodle soup
Print Products and services By Mayo Clinic Staff
Dietitian s tip
To make this vegetarian, substitute cubes of extra-firm tofu for the chicken and use vegetable stock.
Number of servings
Serves 8 Healthy carb
Ingredients
3 ounces dried soba noodles 1 tablespoon olive oil 1 large yellow onion, chopped (1 cup) 1 tablespoon peeled and minced fresh ginger 1 carrot, peeled and finely chopped 1 clove garlic, minced 4 cups unsalted chicken stock or broth 2 tablespoons reduced-sodium soy sauce 1 pound skinless, boneless chicken breasts, chopped 1 cup shelled edamame 1 cup plain soy milk (soya milk) 1/4 cup chopped fresh cilantro (fresh coriander)
Directions
Bring a saucepan 3/4 full of water to a boil, add the noodles and cook until just tender, about 5 minutes. Drain and set aside until needed. In a large saucepan, heat the olive oil over medium heat. Add the onion and saute until soft and translucent, about 4 minutes. Add the ginger and carrot and saute for 1 minute. Add the garlic and saute for 30 seconds; don't let the garlic brown. Add the stock and soy sauce and bring to a boil. Add the chicken and edamame and return to a boil. Reduce the heat to medium-low and simmer until the chicken is cooked and the edamame are tender, about 4 minutes. Add the soba noodles and soy milk and cook until heated through; don't let boil. Remove pan from the heat and stir in the cilantro. Ladle soup into warmed individual bowls and serve immediately.
Grains and grain products 1 Nuts, seeds and dry beans 1 Meats, poultry and fish 2 Vegetables 1 DASH diet: Recommended servings Sample DASH menus
Mayo Clinic Healthy Weight Pyramid Servings
Protein and dairy 1 Carbohydrates 1 Vegetables 1
Diabetes Meal Plan Choices
Meat and meat substitutes 3 Nonstarchy vegetables 1 Starches 1 This recipe is one of 150 recipes collected in "The New Mayo Clinic Cookbook," published by Mayo Clinic Health Information and Oxmoor House, and winner of a James Beard award. ShareTweet June 15, 2017
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