Take Two Spoonfuls. . . and Enjoy! The Mayo Clinic's Updated Chicken Noodle Soup Recipe

You might refer some of your patients to the Mayo Clinic for its integrated, multidisciplinary approach to diagnosis and treatment. The Mayo Clinic has also been making a name for itself outside of medical circles with its series of cookbooks. Try this updated version of chicken noodle soup from The New Mayo Clinic Cookbook, guaranteed to warm you up (even if it really can’t cure the common cold).

 

For more recipes from the Mayo Clinic, visit www.mayoclinic.org.

 

 

Gingery Chicken Noodle Soup   (serves 8)

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