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Ginger Chicken Noodle Soup Recipe

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Ginger Chicken Noodle Soup Recipe

Prep Time: Cook Time:


  • Soba noodles, dry | 3.00 oz
  • Olive oil | 1.00 tablespoon
  • Onions raw | 1.00 cup, chopped
  • Ginger root, raw | 2.00 tsp ground
  • Carrots, raw | 0.50 cup chopped
  • Garlic, raw | 1.00 Tbsp
  • chicken broth canned, reduced sodium | 4.00 cup
  • Soy sauce made from soy and wheat shoyu, low sodium | 2.00 tbsp
  • Skinless chicken breast, raw | 2.00 cup breast, bone and skin removed
  • SILK soy milk light | 1.00 cup
  • Cilantro, Fresh, Chopped | 0.25 Cup
Nutrition Facts (Per Serving)

Calories per serving: 125.52 mg

Fat per serving: 3.15 g

Saturated fat per serving: 0.42 g

Protein per serving: 8.52 g

Sodium per serving: 702.76 mg

Cholesterol per serving: 7.57 g


  1. 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.
  2. In a large saucepan, heat the olive oil over medium heat.
  3. Add the onion and saute until soft and translucent, about 4 minutes.
  4. Add the ginger and carrot and saute for 1 minute. Add the minced garlic and saute for 30 seconds; don't let the garlic brown.
  5. Add the stock and soy sauce and bring to a boil. Add the chicken and return to a boil.
  6. Reduce the heat to medium-low and simmer until the chicken is cooked and tender, about 4 minutes.
  7. Add the soba noodles and soy milk and cook until heated through; don't let boil.
  8. Remove pan from the heat and stir in the chopped cilantro.
  9. Ladle soup into warmed individual bowls and serve immediately

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