Chicken and Edamame Soba Noodle Soup

Nutritious, hearty, and flavor packed…this Chicken and Edamame Soba Noodle Soup is the perfect way to warm up!

Prior to UberEats days, Panera was one of the only places that delivered that my family could agree on. Honestly, whether it was lunch or dinner, we ordered it at least two times a week. Without fail, I would order their version of a Chicken and Edamame Soba Noodle Soup EVERY time, and would never get tired of it. It was just so good! I think they called theirs a “broth bowl,” which basically meant that they just had a lot more noodles than broth. Personally, I like a good amount of broth. Especially when it’s this Chicken and Edamame Soba Noodle Soup broth.. But hey, you do you! 

About a year ago or so, Panera discontinued the infamous broth bowl. I know, DEVASTATING! So, me being me, I knew that I had to make my own version from memory. Personally, I think I hit the mark. It’s definitely better than Panera’s. The broth is bursting with more flavor, the proportions are much more to my liking, and I can add as much spice to it as my heart desires… which, for me, is a TON!

Start by marinating the chicken. You can skip this step if short on time, but I wouldn’t recommend it. It really makes a difference in the overall flavor. Then, cook your chicken in broth so it is nice and tender. You can do this low and slow, or sped up on a higher heat.. Up to you! Next, saute the veggies with all the goods and add your liquids. To finish off, add in your noodles, greens, and serve with toppings. SO good!

Chicken and Edamame Soba Noodle Soup

Recipe by Annie PatrickCourse: All Recipes, Main Courses, Soups and StewsCuisine: Asian

Servings

4

servings

Prep time

30

minutes

Cooking time

30

minutes

Marinate time

30

minutes

Nutritious, hearty, and flavor packed…this Chicken and Edamame Soba Noodle Soup is the perfect way to warm up!

Ingredients

• marinade:

• 2 boneless skinless chicken breasts*

• 2 tbsp olive oil

• 1 tbsp rice wine vinegar

• 1 tbsp soy sauce

• 1 tsp honey or sugar

• 2 cloves garlic, minced

• ½ tsp dried rosemary

• ½ tsp dried basil

• ½ tsp ground ginger

• Salt and pepper, to taste

• soup:

• 1 tbsp olive oil

• 4-5 cup chicken broth, divided

• 2 tsp sesame oil or olive oil

• ½ yellow onion, diced

• 3 carrots, peeled and diced

• 1 cup baby bella mushrooms, diced

• 3 cloves garlic, minced

• 2 tbsp soy sauce

• 1 tsp brown sugar

• 2 tsp sriracha

• 1 tbsp Worcestershire sauce

• ½ tsp ground ginger

• ½ tsp coriander

• 2 cups water

• 1 roll soba noodles (4oz), prepared according to package

• ½ – 1 cup baby spinach, chopped

• ½ – 1 cup bok choy leaves, chopped

• ½ package frozen edamame, prepared according to package

• 1 tbsp lime juice

• ½ package water chestnuts, diced

• About ½ cup cilantro, roughly chopped

• Red pepper flakes, to taste

Instructions

• Combine all marinade ingredients and toss with chicken. Marinate for at least 30 minutes or up to overnight in the fridge.
• In a hot dutch oven or heavy-bottomed pot, sear chicken in 1 tbsp olive oil for 1-2 minutes on each side. Add 1-2 cups chicken broth, or until liquid just covers the chicken. Bring to a boil then reduce the heat to medium. Cover and cook for 15-20 minutes, or until the chicken is tender and cooked through. Remove chicken from pot and shred with two forks or a mixer. Reserve ½ cup of the liquid, and discard the rest.
• Heat the sesame or olive oil over medium-high heat in the empty pot. Once hot, add the onion, carrot, and mushrooms and saute until tender. Add minced garlic, soy sauce, brown sugar, Worcestershire, sriracha, ginger, and coriander. Cook for another minute, or until the garlic is fragrant. Add the reserved cooking liquid.
• Add remaining 4 cups chicken broth and water and bring to a boil. Reduce to medium-low and simmer for 10-20 minutes.
• Stir in spinach, bok choy, edamame, cooked noodles, and shredded chicken and cook until wilted. Squeeze in lime juice. Serve with diced water chestnuts, red pepper flakes, and cilantro!

Notes

• Feel free to sub any dried herbs with fresh, or vice versa. My rule of thumb is to use 2x the amount of fresh herbs than dried herbs, since dried herbs have a stronger flavor. 
• If you don’t have/like edamame, a great substitute is frozen peas, it’s just a little less “authentic.”
• You can use all bok choy or all spinach, if you prefer. Green cabbage, napa cabbage, and swiss chard would also be great.
• Boned-in chicken also works, but requires a longer cooking time and more liquid.
• If you want to use the entire bok choy head, dice up the stem and throw it in with the onions, carrots, and mushrooms. The stem is also delicious to save and sauté up the next day!