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Chicken Soba Noodle Soup

Serves 6 to 8
Time 2 hr 20 min
Nourishing and delicious, savory and hearty — our full-bodied classic version of this time-honored soup adds a Japanese flair by featuring buckwheat soba noodles. Add the noodles just before serving to ensure a tender, not soggy, bite.
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 onion, chopped
  • 1 leek, white part only, sliced
  • 2 large carrots, chopped
  • 2 celery stalks, chopped
  • 3 pounds whole chicken leg quarters
  • 2 pounds whole chicken breasts
  • 2 quarts low-sodium gluten-free chicken broth
  • 2 bay leaves
  • 4 sprigs fresh thyme
  • 8 ounces buckwheat soba noodles
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
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Method

Heat oil in a large soup pot.

Cook onion, leek, carrots and celery for 10 minutes, until soft.

Add chicken pieces, broth, 2 cups water, bay leaves and thyme.

Simmer for 2 hours.

Transfer chicken pieces to a platter and let rest until cool enough to handle.

Remove bay leaves and thyme and discard.

When cool enough to handle, separate chicken meat from bones and skin.

Cut meat into cubes and return to pot.

Discard bones and skin.

Bring soup to a slow boil and add noodles and parsley.

Cook for 5 to 8 minutes or until noodles are just tender.

Season to taste with salt and pepper. If desired, add more water or broth for a thinner soup.

If serving later or for leftovers, reheat the soup and add the noodles just prior to eating to ensure the noodles retain their texture.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 2 tablespoons extra-virgin olive oil
  • 1 onion, chopped
  • 1 leek, white part only, sliced
  • 2 large carrots, chopped
  • 2 celery stalks, chopped
  • 3 pounds whole chicken leg quarters
  • 2 pounds whole chicken breasts
  • 2 quarts low-sodium gluten-free chicken broth
  • 2 bay leaves
  • 4 sprigs fresh thyme
  • 8 ounces buckwheat soba noodles
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
Shop with Prime

Exclusively for Prime members in select ZIP codes.