Chicken Ginger Noodle Soup

Ingredients:

3 ounces of dried soba noodles, if not available, whole wheat spaghetti

2 Tbsp Extra virgin olive oil

1 large yellow onion finely chopped

1 stalk of celery finely chopped

1 Tbsp Peeled and grated fresh ginger

1 medium carrot peeled and finely chopped

 2 cloves of garlic minced

4 cups of preferably organic, low-fat, low-sodium chicken broth

2 Tbsp Low sodium soy sauce

1 pound of skinless, boneless chicken breast, cut into 1/2 cubes

1 cup edamame, (Edamame is a green vegetable more commonly known as a soybean)

1 cup of soy milk

1//2 cup of chopped fresh cilantro

1 tomato, peeled, seeded and diced

Directions:
Cook the pasta according to the package (but a little underdone). Drain it immediately cool it down. Toss with 1 Tbsp of olive oil. In a large sauce pan or soup pot, over medium heat, add remaining olive oil and when it is hot, add onion, celery. Sauté until soft, making sure not brown the onion or celery. About 3-4 minutes. Add ginger, carrot and garlic, sauté for 1-1/2 minute, making sure garlic doesn’t brown. Add the chicken broth and soy sauce, increase the heat to high, bring to a boil. Add the diced chicken and edamame, continue at light boil until chicken is completely cook, taking approximately 3- 4 minutes. This can be left of low heat until ready to serve, increase to medium, add the soba noodles and soy milk and cook until the soup heated thoroughly, but do not boil. Remove from heat, stir in Cilantro and ladle into bowls, top with diced tomato.

Serves 8, 184 calories, 1gm Saturated fat, 1 gm Cholesterol