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Gingery Chicken Noodle- Mayo Clinic

Recipe: Gingery chicken noodle soup

By Mayo Clinic Staff

Gingery chicken noodle soup

Dietitian's tip:

To make this vegetarian, substitute cubes of extra-firm tofu for the chicken and use vegetable stock.

Number of servings

Serves 8


  1. 3 ounces dried soba noodles
  2. 1 tablespoon olive oil
  3. 1 large yellow onion, chopped
  4. 1 tablespoon peeled and minced fresh ginger
  5. 1 carrot, peeled and finely chopped
  6. 1 clove garlic, minced
  7. 4 cups chicken stock or broth
  8. 2 tablespoons reduced-sodium soy sauce
  9. 1 pound skinless, boneless chicken breasts, chopped
  10. 1 cup shelled edamame
  11. 1 cup plain soy milk (soya milk)
  12. 1/4 cup chopped fresh cilantro (fresh coriander)


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 saute until soft and translucent, about 4 minutes. Add the ginger and carrot and saute for 1 minute. Add the garlic and saute 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.

Nutritional analysis per serving

  • Total carbohydrate

    11 g

  • Dietary fiber

    2 g

  • Sodium

    267 mg

  • Saturated fat

    1 g

  • Total fat

    5 g

  • Cholesterol

    33 mg

  • Protein

    22 g

  • Monounsaturated fat

    2 g

  • Calories


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