Mushroom, Chicken & Soba Noodle Soup

November 15, 2012 · 5 comments

in asian,chicken/poultry,dairy-free,healthy,pasta,quick and easy,soups and stews

Oh, soups and stews, how I love thee. Every year, I make all my staple soups and manage to try another 5-10 varieties, too. Soups are so easy to make, and the combinations really are endless. Plus, ones like these can be on the table in 30 minutes or less. Works for me!

This is essentially an Asian chicken noodle soup, similar to the light Asian chicken noodle soup I posted last ¬†year, which I also love. Both have a light broth with chicken and noodles, but the former soup is a bit brighter and crisper, while this one is much more earthy and filling, thanks to the buckwheat/soba noodles and shiitake mushrooms. Both soups are great in their own right, and I’d really be hard pressed to pick a favorite of the two. I guess it depends on your mood!

I had to take pictures of the leftovers (thanks a lot daylight saving time; like it’s not bad enough I have a kid waking up at 5am every morning, now I can’t even take dinner pictures any more), so the broth is a little darker than it actually looks the day you’re making it. It’s actually a very light broth (both in color and in flavor). But, as I mentioned, this soup is actually quite filling, so don’t let that fool you.

So tell me, are there any other soups I should add to my “to try” list this fall/winter?


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{ 5 comments… read them below or add one }

Joanne November 16, 2012 at 5:52 am

I have barely eaten ANY soups this fall/winter yet because of marathon training and needing to eat tons of carbs at every sitting! Arrgh. After my race this coming weekend, I am SO getting into soups! This one sounds fabulous. Love the Asian flavors!


LeAndra November 18, 2012 at 6:35 pm

I like to make an easy chicken and “dumplings” soup where I add bits of biscuit or crescent roll dough to the broth. Chicken broth, a rotisserie chicken, vegetables and a pinch of whatever seasoning you prefer is all it takes. Just drop the dough into the broth once it is simmering, and allow it to cook for 15 to 20 more minutes. On another note, there is a restaurant where I live that makes a great soup with coconut milk, curry and shrimp. I would love to find a recipe for that one!


Kerstin November 21, 2012 at 10:31 pm

We are in love with soba noodles, but I haven’t made a soup with them yet. I’ll have to do so because this looks lovely!


Mushrooms Canada November 30, 2012 at 1:36 pm

Shiitake mushrooms always provide an excellent, earthy flavour and the combination of flavours in this soup are amazing! Thanks for sharing…



Sarah | Shine Food January 8, 2013 at 12:52 pm

I love this assortment of flavors–so clean and healthy. This would be a perfect contribution to the Shine Supper Club this month–we’re celebrating a return to sane eating with delicious healthy recipes. Hope you’ll join us!


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