Gone are the days when I could mumble something about not feeling well and, with a snap of my fingers, my mom shows up with her delicious chicken noodle soup as the cure. Nope, now it’s city living where if you’re sick, you can either call your mom and hope she makes the 2 hour drive just for soup, go to the closest grocery store and pick out a can, or invest 45 minutes and create days’ worth of your very own sickness curing soup.
My mom’s chicken noodle soup was never just chicken noodle soup. She added cabbage, carrots, and shredded chicken. It was always the shredded chicken that got me. I could leave the rest of the soup behind, but the already tender chicken soaking in broth overnight makes it as close to magical as chicken can get. Well, this is my scenario this week. With a slight cough, sometimes congestion, and overall will to have that soup, I got creative with my pantry ingredients to create this chicken and soba noodle soup with wilted kale and Dijon broth. You bet that the chicken is shredded.
I don’t know if it’s help curing my oncoming sickness, but it sure provides a delicious nostalgic moment!
Making this soup got me excited for fall, root vegetables, and the endless combinations of soups to indulge in on those brisk evenings. What’s your favorite flavour combination for soup? Let us know in the comments and you could see it right here!
Yield: 5 cups
- 3 small chicken breasts
- 1/2 sweet onion, thinly sliced (not diced!)
- 5 leaves black kale
- 1 cup soba noodles (about 2 inch diameter when holding it dry)
- 1/4 cup dijon mustard
- 2 tsp garlic
- Salt / pepper
- 3 cups chicken broth (or if you’re feeling really fancy – we’ll tell you how to use the poaching liquid as homemade chicken broth)
- 1 cup water
- In a medium sized pot, bring 5 cups of water to boil. Add in chicken breasts, and allow to poach over medium heat for about 20 minutes – uncovered.
- NOTE: If using the poaching liquid as chicken broth, or for overall more tasty chicken, and a bundle of fresh herbs to the pot (thyme, oregano, chives, rosemary, bay leaves etc.), 2 – 3 roughly chopped cloves of garlic, peppercorns, and a whole jalapeno (optional). Once the chicken is done cooking, drain liquid through a sieve and store in the fridge until use. It’s best used within a week, but may keep for up to 2 weeks.
- While the chicken is cooking, heat a large pot over medium-high heat. Drizzle with olive oil and add thinly sliced onion and garlic. Allow the onions to brown, about 5 minutes while stirring occasionally.
- Once the chicken is done cooking, remove from liquid and shred with forks. Add to onion and garlic, along with another drizzle of olive oil. Brown again for 1 – 2 minutes.
- Add chicken broth and water until liquid creates a thick layer over soup contents.
- Add in dijon, salt and pepper, and stir well. Lower heat to low and simmer for 30 minutes. Add in soba noodles about 10 minutes from the end to avoid over-cooking.
- Finally, roughly chop kale – taking care to remove the ribs from the leaves. About 2 minutes before soup is done, add kale and continue stirring until it has wilted.