BodyshoX Chicken or Veggie Noodle Soup is a delicious and hearty way to spice up a cold weather day, or when you're feeling under the weather. It's a go to family favorite of mine.
Soba Noodles are low in fat and cholesterol free, full of manganese, fiber and protein. They are also gluten-free and help control blood sugar. They are also a great source of thiamine and most importantly, they are tasty! This recipe is found on my prenatal plan, but can be used by everyone and anyone! Great for winter weather or cold days.
What you'll need (per serving of soup):
4 oz cooked plain or seasoned chicken - cubed or shredded
1/2-1 cup cooked soba noodles
2-3 cup steamed veggies of choice - recommended veggies - red onion, mushrooms, celery, carrots, scallions
1-4 cups water or water with low sodium chicken or vegetable broth
Vegetarians: 1/2 cup cubed extra firm tofu (optional)
Ovo-vegetarians: 2 eggs mixed in to broth (optional)
4oz cooked plain or seasoned shredded or cubed chicken, (Men usually eat 5-8oz chicken), added to ½-1 cup of cooked soba noodles.
Cook noodles according to package.
Ovo-vegetarians and vegans you can use ½ cup cubed of your favorite seasoned extra-firm tofu or simply eat this soup with veggies only. Veggies have protein, and you can add in sesame seeds, pumpkin and sunflower seeds instead.
Steam or sauté 2-3 cups veggies of choice, try to include red onions, and add to protein and noodle mix. Example: Add celery, carrots, mushrooms, scallions, sesame seeds, garlic, and sriracha for a spicy ramen taste.
Add 1-4 cups of water or water with low sodium chicken/veggie broth, depending on how “soupy” you want it and bring to a boil for a few minutes, and then simmer 5-10 min. Crack eggs directly into broth before serving, if adding eggs. Season as desired.
I made this and forgot to cook the noodles first, Doh! That’s what happens when I have 3 kids running around me. But, it worked anyway! Delicious! Full of protein, and great for a cold wintery day! :)! Yum! -Sophia