Chicken & Soba Noodle Soup

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Yield

6 servings (serving size: about 1 1/2 cups)

Ingredients

• 2 teaspoons dark sesame oil
• 1 cup chopped carrot
• 1 cup thinly sliced celery
• 3/4 cup chopped onion
• 3/4 teaspoon salt, divided
• 1 tablespoon minced peeled fresh ginger
• 3 garlic cloves, minced
• 5 cups water
• 2 tablespoons low-sodium soy sauce
• 1/2 teaspoon hot chile sauce with garlic (such as KA-ME)
• 2 (14-ounce) cans fat-free, less-sodium chicken broth
• 2 (8-ounce) chicken breast halves, skinned
• 2 ounces uncooked soba noodles
• 4 cups shredded bok choy
• 1 cup (1/2-inch) slices green onions
• 3 tablespoons thinly sliced fresh basil
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon fresh lime juice

Preparation

Heat the oil in a Dutch oven over medium heat. Add carrot, celery, and chopped onion; cook 5 minutes or until tender, stirring frequently. Add 1/4 teaspoon salt, ginger, and garlic; cook 1 minute, stirring constantly. Add 1/4 teaspoon salt, water, soy sauce, chile sauce, broth, and chicken. Bring to a boil; reduce heat, and simmer 1 hour. Remove chicken from pan; cool slightly. Remove chicken from bones. Shred meat with 2 forks; discard bones. Add chicken to pan; bring to a boil. Add soba; cook 5 minutes. Stir in bok choy; reduce heat, and simmer 3 minutes. Stir in 1/4 teaspoon salt, green onions, basil, and pepper; cook 2 minutes. Remove from heat; stir in lime juice.