So, I’ve made this recipe twice. First, I did it exactly as presented on Bon Appetit, except I used fat free broth, sliced baby bella (because I could’t find shitake) and only the white meat from the chicken in an attempt to make it Weight Watchers Simply Filling.
The second time, during the blizzard that wasn’t, I used some Purdue short cuts I had in the fridge that I chopped, and because I didn’t have 4 cups of chicken, I added 6 ounces of Udon Noodles. Both times, it came out pretty good.
Enjoy.
Ingredients
- 2t canola or olive oil
- 1 medium onion, thinly sliced
- 8 oz sliced baby bella mushrooms
- 2 garlic cloves, chopped
- 1 inch piece of fresh ginger, peeled and chopped
- 2 quarts fat free chicken broth
- 1/2 t cayenne pepper
- 2 cups chopped roasted chicken breast
- 6 oz buckwheat soba noodles
- 2 C baby spinach
- 2 green onions, sliced
- 1 splash soy sauce, optional
- served with lime wedges, optional
Directions
Warm oil in a stock pot over medium-high heat. Saute onion and sliced mushroom for 8-10 minutes until soft and golden. Add garlic and ginger and cook for a minute or two, stirring constantly, until you smell the garlic. Add the pepper, soy sauce (if desired) and chicken broth (and salt if you like). Bring to a boil. Add the noodles, cook for 6 minutes. Add chicken, cook another 2 minutes until heated through. Add spinach and ladle into four bowls. Serve with green onions and lime wedges if desired.
