Best Asian Style Chicken Soup Ever Food

BEST CHICKEN SOUP EVER

Steps:

• Heat olive oil in large stock pot.
• Add diced chicken pieces to pot to brown chicken, and cook for 5-10 minutes.
• Add onions, celery, garlic and carrots and saute so everything begins to "sweat".
• Add all seasonings and cook for a few more minutes.
• Add chicken stock to mixture in pot and stir.
• Add spinach leaves to stock and stir.
• Bring this to a boil, uncovered.
• Reduce to simmer and cook for about 15-20 minutes, seasoning broth to taste.
• Add 1 cup of water to pot, bring to boil again.
• Add the bag of noodles directly to pot and cook for another 15 minutes.
• Once noodles are cooked, remove pot from heat.
• When cooled, you can refrigerate or freeze.

ASIAN CHICKEN SOUP

Steps:

• Bring a pot of water to a boil, salt it, add the pasta and cook for 1 minute less than the instructions indicate. Drain and return to the pot.
• Meanwhile, place the chicken, large celery pieces, carrot, onion and bay leaf in a pot. Cover with 1 1/2 to 2 quarts water, bring to a boil and let poach for 12 minutes. Remove the chicken, discard the skin and let cool enough to handle. Shred or dice the meat and discard the bones. Strain the poaching liquid into a large measuring cup and add the store-bought chicken stock. (Using the quick-poach liquid alone makes for too thin a flavor, but adding it to store-bought stock works out nicely and stretches a buck.).
• Heat the oil in a dutch oven or medium soup pot over medium-high heat. Add the thinly sliced celery, scallions, garlic, chile pepper and the ginger and stir for a couple of minutes. Add the chicken stock mixture and tamari (or soy sauce).
• Divide the noodles and shredded chicken among 4 soup bowls. Top with the soup and garnish with the lime wedges and cilantro.

ASIAN CHICKEN NOODLE SOUP

Steps:

• Mix soy sauce, mirin, 1 teaspoon of the sesame oil, garlic, ginger, sugar, vinegar, and chile paste in a small bowl.
• Heat the broth in a medium saucepan. Add the soy sauce mixture, the chicken, and the vegetables and bring to a boil. Simmer for two minutes or until chicken is cooked through. Add the remaining 1 teaspoon sesame oil. Taste and adjust seasonings.
• Pour over prepared Chinese noodles. Garnish with cilantro and scallions.

ASIAN-STYLE CHICKEN NOODLE SOUP

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.

BEST-ASIAN-STYLE-CHICKEN-SOUP-EVER

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.

THE BEST CHICKEN SOUP EVER

Steps:

• Place chicken in a large pot and cover with water. Place celery leaves in pot and bring to a boil, then reduce heat and simmer until chicken is cooked through, 30 to 40 minutes. Remove chicken from pot and place in a bowl until cool enough to handle.
• Meanwhile, strain the cooking liquid, discard the celery tops and place the cooking liquid in a large pot. Place celery, carrots, onion, bouillon, soup mix and chicken broth in the pot and let simmer. Season with thyme, poultry seasoning, basil, peppercorns, bay leaves and parsley.
• Bone chicken and cut up meat into bite-size pieces. Return meat to pot. Cook until vegetables are tender and flavors are well blended, up to 90 minutes.
• Stir pasta into pot and cook 10 to 15 minutes more, until noodles are al dente. Serve hot.