Name: Chicken Soba Noodle Soup
Ingredients: 2 tablespoons olive oil; 0.25 medium onion, diced; 4 cloves garlic, minced; 3 medium carrots, chopped; 2 stalks celery, chopped; 2 (32 fluid ounce) containers chicken broth; 1 tablespoon curry powder; 1 teaspoon salt, or more to taste; 0.5 teaspoon ground black pepper; 0.5 teaspoon ground white pepper; 1 tablespoon butter; 3 (5 ounce) skinless, boneless chicken breasts, cubed; 4 (8 ounce) packages dried soba noodles; 0.5 cup frozen peas

Ingredients

2 tablespoons olive oil
0.25 medium onion, diced
4 cloves garlic, minced
3 medium carrots, chopped
2 stalks celery, chopped
2 (32 fluid ounce) containers chicken broth
1 tablespoon curry powder
1 teaspoon salt, or more to taste
0.5 teaspoon ground black pepper
0.5 teaspoon ground white pepper
1 tablespoon butter
3 (5 ounce) skinless, boneless chicken breasts, cubed
4 (8 ounce) packages dried soba noodles
0.5 cup frozen peas

Steps

Heat oil in a stockpot over medium heat. Add onion and garlic and saute for 2 minutes. Add carrots and celery and saute for 2 more minutes. Add chicken broth and bring to a boil. Stir in curry powder, salt, and both peppers. Reduce heat to a simmer.
At the same time, melt butter in a skillet over medium-high heat. Add chicken and saute until golden brown and the juices run clear, 5 to 7 minutes.
Add cooked chicken to the simmering broth and return to a boil. Add soba noodles and peas; cook, stirring occasionally, until noodles are tender yet firm to the bite, about 5 minutes.