This is the ultimate chicken soup for whatever ails you, containing garlic, ginger and onions, three of the best natural cold-fighters and anti-inflammatories out there. Soba noodles are traditionally made of buckwheat, a non-gluten grain that is high in fibre and nutrients. If you prefer a vegetarian version, substitute a cup of shelled edamame beans or cubed firm tofu, and use veggie broth.
8 oz (half a pound) of dry soba noodles
1 tsp olive oil
1 large carrot, peeled and sliced thin
1 large rib of celery, peeled and sliced thin
1/2 c. chopped onion
3 cloves garlic, crushed
4 c. low sodium chicken stock
4 c. water
1 tbsp grated ginger
1/4 tsp black pepper
1/4 tsp sea salt
1 chicken breast, cut into very thin strips about an inch long
2 c. raw spinach, sliced into thin ribbons
2 tsp toasted sesame oil
1 tbsp low-sodium soy sauce
1/4 c. of lime juice (the juice of about one small lime)
3 green onions, sliced thinly
Prepare soba noodles in a medium pot according to package directions. Drain and set aside.
Meanwhile, in a large soup pot or dutch oven, heat the olive oil over medium heat. Add the garlic, onions, carrots and celery and cook until vegetables are softened, adding a little of the broth if necessary to keep them from over-browning.
Add the stock, water, ginger, pepper and salt and bring to a boil. Reduce heat to a simmer and add chicken. Cook for a few minutes until chicken is no longer opaque. Add the lime juice, sesame oil, low-sodium soy sauce and spinach and cook for just a minute or so or until the spinach is bright green. Remove from the heat and add the noodles to the broth. Serve hot and garnish with sliced green onions and an extra dose of mama love. Makes about 10 cups.
For more tips on balanced living, you can find Wendy at simple-balance.ca