ASIAN-STYLE CHICKEN NOODLE SOUP
This was so good that I would put it in the comfort food category.
Provided by YaYa24
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h5m
Yield 4
Number Of Ingredients 23
Steps:
- Stir chicken stock, water, bay leaves, fish sauce, shrimp bouillon, soy sauce, chicken bouillon, Chinese five-spice powder, garlic powder, and onion powder together in a stockpot; bring to a boil and reduce heat to medium. Add carrots, celery, red bell pepper, and onion; bring stock to a simmer and cook until the vegetables begin to soften, about 5 minutes.
- Add spaghetti to the stockpot; cook until tender yet firm to the bite, about 5 minutes.
- Reduce heat to medium-low. Add shrimp, spinach, white wine, ginger, lemongrass, sesame oil, black pepper, and cayenne pepper; stir. Turn heat below stockpot off and let soup sit as the residual heat cooks the shrimp until they are firm and the vegetables are tender, about 30 minutes more.
Nutrition Facts : Calories 316.4 calories, Carbohydrate 37.1 g, Cholesterol 178.3 mg, Fat 6 g, Fiber 8.1 g, Protein 25.7 g, SaturatedFat 0.9 g, Sodium 1833.1 mg, Sugar 11.4 g
ASIAN-STYLE CHICKEN SOUP
Ginger, fish sauce, and rice noodles make this a chicken soup for aficionados of Thai cuisine.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 11
Steps:
- Soak noodles according to package instructions. Meanwhile, in a large pot, combine broth, fish sauce, soy sauce, and ginger and bring to a boil. Reduce heat and simmer until ginger is fragrant, 5 to 8 minutes. Stir in chicken and rice noodles and cook until warmed through, 2 minutes. Divide soup among 6 bowls; top with scallions, cilantro, basil, tomatoes, and jalapeno. Serve with lime wedges.
Nutrition Facts : Calories 301 g, Fat 7 g, Fiber 3 g, Protein 32 g, SaturatedFat 2 g
SPEEDY ASIAN STYLE CHICKEN SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Remove chicken meat from bones and cut into 1 inch pieces. In a bowl combine soy sauce, ginger and garlic. Add chicken and stir to coat. Marinate for 30 minutes. In a heavy saucepan, heat oil over medium high heat. Add chicken pieces, reserving the marinade. Quickly cook the chicken, stirring constantly. Add the reserved marinade and bring to a simmer. Add hot chicken stock and bring to a simmer. Stir in scallions, spinach and carrot. Break pasta into 4'' pieces and add to the pot. Let simmer for 10 minutes. Serve immediately.
CHICKEN NOODLE SOUP - ASIAN STYLE
Steps:
- In a large saucepan set over moderate heat, heat the oil until it is hot. Add the onion, garlic, and ginger, and cook, stirring occasionally, 3 minutes. Add the carrot and cabbage and toss to combine Add the broth, reserved mushrooms and salt to taste and simmer 10 minutes. In a saucepan of boiling salted water cook the pasta until al dente, drain and transfer to stock. Add the broccoli, chicken and seasonings and simmer stirring occasionally, for 3 minutes, or until broccoli is just cooked and chicken heated through. Add sesame oil. Ladle the soup into bowls and garnish with the scallion.
ASIAN-STYLE CHICKEN NOODLE SOUP
Use rice noodles in this Asian-style chicken soup for an authentic feel
Provided by Good Food team
Categories Dinner, Lunch, Side dish, Snack, Soup, Supper
Time 10m
Number Of Ingredients 7
Steps:
- Soak the stir fry noodles for 4 minutes in boiling water. Drain, rinse, drain again. Divide between 4 soup bowls.
- Heat the chicken stock in a pan with the shredded lime leaves, grated ginger and finely chopped coriander.
- Bring to a boil and add the can of creamed-style corn and the cooked, shredded skinless chicken breasts. Heat for 2 minutes, then ladle over noodles and serve.
ASIAN-STYLE CHICKEN NOODLE SOUP
This chicken soup is loaded with rice noodles and veggies and flavored with soy and Sriracha and a little peanut butter as the secret ingredient.
Provided by Food Network Kitchen
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Add the rice noodles and cook until almost tender, about 3 minutes. Drain and rinse under cold water to cool. Drain the noodles very well, tossing with tongs to release as much water as possible. Snip the noodles with scissors a few times to cut the long strands.
- Bring the chicken broth and 2 1/2 cups water to a simmer in a medium saucepan. Whisk in the peanut butter, soy sauce and Sriracha. Then add the chicken and bell pepper. Cook, over medium-low heat, at a bare simmer until the chicken is just cooked through, 3 to 5 minutes. Add the cooked rice noodles and scallions to the soup. Divide among 4 bowls and top with the cilantro, cucumbers, romaine and serve with lime wedges.
BEST-ASIAN-STYLE-CHICKEN-SOUP-EVER
We're betting you'll agree that this is the Best Noodle Soup Ever. Our Asian-style chicken soup with lots of noodles swimming in the flavorful broth is sure to bowl over your soup-lovers. From Mr, Food.
Provided by LINDA BAILEY @miffed13
Categories Chicken
Number Of Ingredients 9
Steps:
- In a soup pot over medium-high heat,combine chicken broth,soy sauce,mushrooms,water chestnuts,carrot,and chicken. Bring to a boil. Add spaghetti and snow peas,and continue boiling 8 minutes,or until pasta is cooked. Stirring occasionally. Top each serving with sliced scallions.
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