Shredded Chicken and Soba Noodle Soup
Look for soba noodles in the Asian section of your supermarket.
Recipe information
Yield
serves 10
Ingredients
Basic Chicken Stock
Preparation
Step 1
In a medium stockpot, bring the chicken stock to a simmer over medium heat. Add the chicken breasts; return to a simmer. Reduce heat; simmer until the chicken is cooked through, about 20 minutes. Transfer the chicken to a plate, and set aside until cool enough to handle. Cover, and keep the stock at a low simmer.
Step 2
Meanwhile, bring a medium saucepan of water to a boil over high heat. Add salt, and stir in the soba noodles. Cook until the soba is al dente, according to package instructions. Drain; set aside.
Step 3
Remove the chicken meat from the bones, and shred it into bite-size pieces. Add the tofu to the simmering stock just until heated through. Season with salt and pepper.
Step 4
To serve, ladle the stock and tofu into soup bowls. Add shredded chicken to each bowl, and mound soba noodles in the center. Sprinkle with the carrots and radishes; garnish with watercress.
Basic Chicken Stock
Step 5
In a large stockpot, combine all the ingredients. Cover, and bring to a boil over medium-high heat; reduce heat to a very gentle simmer. Cook, uncovered, 1 hour, checking occasionally to make sure the liquid is barely bubbling, and skim the surface with a large metal spoon as needed.
Step 6
Transfer the whole chicken to a cutting board. Let cool slightly, and pull the meat from the sides. (Reserve the meat for another use; store in the refrigerator up to 3 days, covered well with plastic wrap.)
Step 7
Return the chicken bones to the pot. Place a smaller pot lid on the surface of the stock to keep the solids submerged. Simmer until the bones fall apart when poked, 2 1/2 to 4 hours. Skim the surface as needed.
Step 8
Prepare a large ice-water bath. Strain the stock through a fine sieve into a large heatproof bowl, discarding the solids. Set the bowl in the ice-water bath, and let the stock cool to room temperature, stirring frequently.
Step 9
Transfer the stock to airtight containers. Refrigerate at least 8 hours or overnight. With a large metal spoon, skim off and discard the fat layer that has collected on the top. If storing, leave the fat layer intact (it helps to seal in flavor).
