My Easy Bone Broth Noodle Bowl with Herbs is a clean, nutritious, fast answer to that pesky question that keeps coming up at the end of every busy day ~ what’s for dinner?
*This post is in partnership with Swanson® ~ thank you for supporting me and the brands I work with, I’m super choosy and promise to bring you only the best.
It’s 6 pm, you’re so hungry you could eat a horse, and, in the words of Homer Simpson “There’s no food…just ingredients to make food!” Probably the worst moment of your life, right? This easy bone broth noodle bowl comes in handy for those times, and it involves just a few minutes and a few pantry staples ~
- Swanson Bone Broth
- Japanese noodles, whatever you’ve got on hand, I used soba (buckwheat) and udon
- frozen edamame beans
- green onions
- chopped fresh herbs, I used parsley, cilantro, and chives
Dinner’s on the table in the time it takes to chop the herbs!
Swanson is the broth my mom and grandma used, it’s what I use, and it’s probably the most recognizable name on your supermarket shelf. I appreciate that heritage, but what I especially love is that Swanson is always innovating, and this Organic Free Range Chicken Bone Broth is one of their latest. It’s 100% Natural, USDA Organic, and Non-GMO. If you’ve been curious about bone broth but haven’t tried it, this is the way to start.
What is bone broth?
- Bone broth is broth made by slow simmering bones along with vegetables and spices, The long cooking releases the naturally occurring gelatin and collagen protein in the bones.
- Bone broth can be made with any type of animal (or fish) bones ~ lamb, pork, chicken, turkey, or beef, are the most common.
- The flavor is definitely different from both regular stock and broth ~ it has what I’d call a more savory flavor.
- You can cook with bone broth, or drink it as is, just like you would a hot tea, it’s comforting and delicious!
You can make your own bone broth, but, honestly, it’s a LOT of work and can take multiple days. I prefer to twist off the little blue cap from my Swanson Organic Free Range Chicken Bone Broth. Takes longer to say the name than it does to get it in my bowl.
I grew up in a meat and potatoes house, and I sometimes have trouble thinking outside that box when it comes to meals. This noodle bowl is a real game changer for me…
the broth has a great depth of flavor, the noodles are silky and very satisfying, and the herbs and beans add that fresh green touch that rounds out this dish. I add a runny egg on top when I’m craving extra protein.
Love oodles of noodles?
Check out my 15 NOODLE BOWLS YOU CAN’T LIVE WITHOUT. You’ll be in noodle heaven…promise.
Easy Bone Broth Noodle Bowl with Herbs
- 32 ounce carton of Swanson Organic Free Range Chicken Bone Broth
- 12 ounces dried soba or udon noodles, or 3 ounces per serving
- 1 cup frozen edamame beans, thawed
- 4 green onions, thinly sliced on the bias
- 2 handfuls, about 2 cups, chopped herbs (I mixed parsley, cilantro, and chives)
- black sesame seeds
- Heat the broth in a saucepan on the stove.
- Boil the soba noodles according to the package instructions, it just takes a few minutes. Divide the noodles between 2 bowls.
- While the noodles are cooking, heat the bone broth in a small saucepan, or in the microwave. Heat until it comes to a simmer.
- Divide the beans, onions, and herbs among the noodle bowls, and pour the broth into each. Serve right away with a garnish of black sesame seeds, if desired.
- shredded rotisserie chicken
- cooked shrimp
- cubes of firm tofu
- thinly sliced mushrooms
- snap peas sliced on the diagonal