Ingredient

• 2 tablespoons olive oil
• ¼ 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
• ½ teaspoon ground black pepper
• ½ teaspoon ground white pepper
• 1 tablespoon butter
• 3 (5 ounce) skinless, boneless chicken breasts, cubed
• 4 (8 ounce) packages dried soba noodles
• ½ cup frozen peas

Direction

1. 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.
2. 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.
3. 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.