A great homemade chicken soup with soba noodles.
Ingredients
- olive oil: 2 Tbsp
- medium onion: 0.25 piece (diced)
- garlic: 4 clove (minced)
- medium carrots: 3 piece (chopped)
- stalks celery: 2 piece (chopped)
- containers chicken broth: 2 piece (32 fluid ounce)
- curry powder: 1 Tbsp
- salt: 1 tsp (to taste)
- ground black pepper: 0.5 tsp
- ground white pepper: 0.5 tsp
- butter: 1 Tbsp
- skinless, boneless chicken breasts: 3 piece (5 ounce, cubed)
- soba noodles: 4 packages (8 ounce packages, dried)
- frozen peas: 0.5 cup
Metric Conversion
Stages of cooking
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Heat oil in a stockpot over medium heat. Add onion and garlic and saute for 2 minutes. Add carrots and celery and saute for 2 more minutes. Add chicken broth and bring to a boil. Stir in curry powder, salt, and both peppers. Reduce heat to a simmer.
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At the same time, melt butter in a skillet over medium-high heat. Add chicken and saute until golden brown and the juices run clear, 5 to 7 minutes.
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Add cooked chicken to the simmering broth and return to a boil. Add soba noodles and peas; cook, stirring occasionally, until noodles are tender yet firm to the bite, about 5 minutes.
