Buckwheat Noodle And Chicken Soup

Name: Buckwheat Noodle And Chicken Soup
Total time: 20 min
Yield: Four servings
Cuisine: asian
Ingredients: 1 cup water; 2 thin slices lemon; 1/2 pound boneless, skinless chicken breasts; 2 1/4 teaspoons salt; Freshly ground pepper to taste; 1/2 pound Japanese buckwheat noodles; 3 scallions, thinly sliced; 4 cups chicken broth

By Molly O'Neill

Updated Nov. 18, 2022

Total Time: 20 minutes
Rating: 3(14)
Comments: Read comments

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Ingredients

Yield:Four servings

1cup water
2thin slices lemon
½pound boneless, skinless chicken breasts
2¼teaspoons salt
Freshly ground pepper to taste
½pound Japanese buckwheat noodles
3scallions, thinly sliced
4cups chicken broth

Ingredient Substitution Guide

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Preparation

Step 1
Place the water and lemon slices in a small saucepan and bring to a simmer. Add the chicken breasts, cover and simmer until cooked through, about 8 minutes. Remove the chicken from the liquid and cut into thin strips. Season with ¼ teaspoon of the salt and pepper to taste.
Step 2
Meanwhile, bring a large pot of lightly salted water to a boil. Add the noodles and cook until al dente, about 5 minutes. Drain the noodles, rinse and drain again.
Step 3
Place the chicken broth in a saucepan and bring to a simmer. Season with the remaining 2 teaspoons salt. Mound the noodles in the center of 4 soup plates. Top with the chicken and sprinkle with scallions. Ladle the broth around the noodles and serve immediately.