The comforting chicken soba noodle soup recipe

After the end-of-year holidays we often want something light on our plate. But a light meal doesn’t necessarily mean three salad leaves fighting a duel on your plate. The proof is this ultra-comforting chicken soup recipe, which is unlikely to weigh down your stomach. Accompanied by soba noodles and seasonal vegetables, it makes for a complete meal, perfect for a grey, cold Sunday in January.

Ingredients for chicken soup (for 2 people)

• 2 chicken breasts
• 200 g dried soba noodles
• 3 leeks
• 3 carrots
• 1 yellow onion
• 2 tablespoons salted soy sauce
• 1 vegetable stock cube
• 1 tablespoon soy or olive oil
• 1 handful unsalted peanuts (optional)
• 1/2 bunch fresh coriander (optional)

Soba and chicken noodle soup recipe

• Start by cutting the chicken breasts into thin strips. Then marinate them in salted soy sauce. Reserve in the refrigerator.
• Wash the leeks carefully, then cut them in half lengthwise. Remove the tough green part and slice the white part.
• Cut the carrots into thin slices, slice the yellow onion.
• In a pan or wok, sauté the onion in soy oil over high heat for 2 minutes.
• Then add the leeks, carrots and chicken breasts with their marinade. Fry everything over medium heat until the vegetables and chicken are golden.
• After a few minutes add 90 cl of boiling water, the soba noodles and the vegetable stock cube.
• Meanwhile, cook the soba noodles in boiling water according to package directions. Add the vegetable broth.
• Boil for the time indicated on the soba noodle package.
• Serve immediately in bowls, accompanying if desired with chopped peanuts and a few coriander leaves.

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