I came across this recipe for Soba Noodle Bowl. I didn't have soba noodles and couldn't find them at the grocery store, so I used whole grain spaghetti noodles that I had on hand. The recipe called for sugar snap peas, which I did buy, but they go in at the end since they cook so fast and I totally forgot them! It also called for parsley and red pepper flakes for garnish when serving but I didn't do garnish.
So what I ended up with looked like a homemade chicken noodle soup but because of the extra flavoring from using a recipe that was not for chicken noodle soup, it turned out absolutely delicious! It was super easy to make and since the chicken cooks in the broth, the chicken turned out super moist and tender - sooo good!
Here's how you make Soba Noodle Bowl Turned Homemade Chicken Noodle Soup:
(This makes a nice big batch. If you make it for lunch and don't want leftovers, you can halve the recipe.)
- In a large pot, heat up 28 oz. of chicken broth along with 2 cups of water to boiling.
- Meanwhile, slice four chicken breasts into bite-sized pieces. Also slice four large carrots and a jalapeno pepper. (Don't worry - it won't be spicy, just flavorful!)
- When the broth is boiling, add the chicken and veggies to the broth. Also add four tablespoons of soy sauce and 6 to 12 oz. of spaghetti noodles (however you like your soup - lots of noodles or less noodles).
- Cover and cook for about seven minutes, until the chicken is cooked through and the spaghetti noodles are cooked.
If you have kids old enough to chop veggies, this is a great dish to make with the kids. Enjoy!