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Thai Ginger Chicken Noodle Soup

  • Preparation Time: 30 minutes
  • Cooking Time: 30 minutes
  • Yield 8 servings


  • 3 ounces dried soba noodles or whole wheat spaghetti
  • 2 tablespoons Filippo Berio Extra Virgin Olive Oil
  • 1 large yellow onion, peeled and finely chopped
  • 1 celery stalk, finely chopped
  • 1 tablespoon peeled and grated fresh ginger
  • 1 medium carrot, peeled and finely chopped
  • 2 garlic cloves, peeled and minced
  • 4 cups low-sodium chicken broth
  • 2 tablespoons low-sodium soy sauce
  • 1 pound skinless, boneless chicken breast, cut into 1/2-inch cubes
  • 1 cup edamame beans (Japanese name for fresh soybeans, found in the produce section of most supermarkets and also available frozen)
  • 1 cup soy milk
  • 1/2 cup chopped fresh cilantro
  • 1 tomato, peeled, seeded and diced (optional)


Cook the pasta according to the package directions (but a little underdone).  Drain it immediately and cool it down.  Toss with 1 tablespoon of olive oil.

Add remaining olive oil to a large saucepan or soup pot over medium heat.  When it is hot, add onion and celery.  Sauté until soft, about 3-4 minutes, taking care to not brown the vegetables.  Add ginger, carrot and garlic and sauté for 1-1/2 minutes, making sure garlic doesn't brown.  Add the chicken broth and soy sauce, increase the heat to high and bring to a boil.  Add the chicken and edamame and adjust heat to continue at light boil until chicken is completely cooked, approximately 3-4 minutes.  (At this point, the sauce can be left on low heat until ready to complete recipe.)

When ready to serve, increase the heat to medium.  Add the cooked pasta and soy milk and cook until the soup is heated thoroughly, but do not boil.  Remove from heat, stir in cilantro and ladle into bowls.  Top with diced tomato if desired.

*Times are approximate

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