Buckwheat Noodle And Chicken Soup

Ingredients

• 1 cup water
• 2 thin slices lemon
• ½ pound boneless, skinless chicken breasts
• 2 ¼ teaspoons salt
• Freshly ground pepper to taste
• ½ pound Japanese buckwheat noodles
• 3 scallions, thinly sliced
• 4 cups chicken broth

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    349 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 51 grams carbohydrates; 0 grams dietary fiber; 4 grams sugars; 27 grams protein; 48 milligrams cholesterol; 2130 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Place the water and lemon slices in a small saucepan and bring to a simmer. Add the chicken breasts, cover and simmer until cooked through, about 8 minutes. Remove the chicken from the liquid and cut into thin strips. Season with 1/4 teaspoon of the salt and pepper to taste.
2. Meanwhile, bring a large pot of lightly salted water to a boil. Add the noodles and cook until al dente, about 5 minutes. Drain the noodles, rinse and drain again.
3. Place the chicken broth in a saucepan and bring to a simmer. Season with the remaining 2 teaspoons salt. Mound the noodles in the center of 4 soup plates. Top with the chicken and sprinkle with scallions. Ladle the broth around the noodles and serve immediately.

20 minutes