Soba Noodle Broth Bowls
These Soba Noodle Broth Bowls are a tasty Panera Bread copycat. They’re so easy to make at home with kale slaw and chicken!
Servings: 4 people
- 2 chicken breasts
- 1 tbsp olive oil
- 1 tbsp chili powder
- salt & pepper, to taste
- 1 onion diced
- 1 cup mixed mushrooms chopped
- 1 tbsp fresh ginger minced
- 2 cloves garlic minced
- 4 cups chicken broth
- 2 tbsp soy sauce or tamari if gluten-free
- 1 (300g) package soba noodles
- 1 cup shelled edamame
- 2 cups kale slaw mix
Preheat oven to 425 degrees. Slice chicken breasts in half lengthwise, then rub with olive oil and chili powder, seasoning with salt and pepper. Bake in oven for 15-18 min until chicken is fully cooked.
Meanwhile, add a bit more olive oil to a large pot over medium-high heat. Add onions and mushrooms, sauteeing for 3-4 minutes until juices start to release. Add ginger and garlic, cooking another 30 seconds. Add chicken broth and soy sauce, bringing to a boil and cook for 10 minutes. Add soba noodles in during the last 5 minutes of cooking time.
Divide soup mixture among 4 deep bowls. Add kale slaw and edamame, then top with sliced chicken. Serve and enjoy!
Make this soup vegetarian by swapping out the chicken for lentils or tofu, and using vegetable broth instead of chicken broth.
Store the leftovers in the fridge for up to 5 days then reheat in the microwave for 2-3 minutes.
Freeze the chicken for up to 3 months. Defrost in the fridge overnight then add to fresh soup.
Calories: 249kcal | Carbohydrates: 10g | Protein: 32g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 1544mg | Potassium: 998mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3986IU | Vitamin C: 61mg | Calcium: 104mg | Iron: 3mg