Gingery chicken noodle soup

Directions: Bring a saucepan 3/4 full of water to a boil, add the noodles and cook until just tender, about 5 minutes. Drain and set aside until needed. In a large saucepan, heat the olive oil over medium heat. Add the onion and sauté until soft and translucent, about 4 minutes. Add the ginger and carrot and sauté for 1 minute. Add the garlic and sauté for 30 seconds; don’t let the garlic brown. Add the stock and soy sauce and bring to a boil. Add the chicken and edamame and return to a boil. Reduce the heat to medium-low and simmer until the chicken is cooked and the edamame are tender, about 4 minutes. Add the soba noodles and soy milk and cook until heated through; don’t let boil. Remove pan from the heat and stir in the cilantro. Ladle soup into warmed individual bowls and serve immediately.

Nutrition Facts: Calories: 184 Carbohydrate: 11g Protein: 22g Fat: 2g Sodium: 267mg Fiber: 2g Total: 5g

Ingredients: Serves 8

3 ounces dried soba noodles

1 tablespoon olive oil

1 large yellow onion, chopped

1 tablespoon peeled and minced fresh ginger

1 carrot, peeled and finely chopped

1 clove garlic, minced

4 cups chicken stock or broth 2 tablespoons reduced-sodium soy sauce

1 pound skinless, boneless chicken breasts, chopped

1 cup shelled edamame

1 cup plain soy milk (soya milk)

1/4 cup chopped fresh cilantro (fresh coriander)

Source: MayoClinic online

Provided by Sheri Gilbert of the Valley Schools Employee Benefits Trust (VSEBT) in the March 2015 Wellstyles Monthly Newsletter.