ASIAN CHICKEN NOODLE SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon sesame oil in a large pot over medium-high heat. Add the carrots, celery and ginger; stir in the scallions, reserving 2 tablespoons scallion greens. Season the vegetables with a pinch each of salt and pepper and cook, stirring occasionally, until the ginger softens, about 2 minutes.
- Season the chicken with salt and pepper and add to the pot along with the chicken broth and star anise. Cover and bring to a simmer over high heat, about 5 minutes. Reduce the heat to maintain a simmer, cover and cook until the chicken is just cooked through, 6 to 8 minutes. Remove the chicken with tongs and transfer to a cutting board; let cool slightly, then shred.
- Meanwhile, increase the heat under the pot to high. Stir in the spaghetti and 3 cups water; cover and cook, stirring occasionally, until al dente, about 8 minutes. Stir in the wontons and simmer until tender, 1 to 2 minutes. Stir in the spinach and shredded chicken and heat through; season with salt and pepper.
- Divide the soup among bowls, discarding the star anise pods. Top with the reserved scallion greens and drizzle with the remaining 1 tablespoon sesame oil.
Nutrition Facts : Calories 430, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 88 milligrams, Sodium 591 milligrams, Carbohydrate 40 grams, Fiber 5 grams, Protein 39 grams, Sugar 5 grams
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 CHICKEN NOODLE SOUP
This Asian noodle broth is gently infused, releasing the flavour of all the aromatics. We recommend making double and enjoying reheated the next day
Provided by John Torode
Categories Main course, Soup, Supper
Time 35m
Number Of Ingredients 13
Steps:
- Slice the chicken breasts into strips about 1cm wide and the full length of the breast. Briefly marinate the chicken in the sake and leave to one side for a few mins.
- Mix the ginger with the whites of the spring onions, soy sauce, sesame oil and garlic.
- Put 2 litres of water in a saucepan and bring to the boil. Pour in the ginger soy mixture, reduce the heat and cook just below a simmer for 5 mins.
- Add the chicken and sake mix, noodles and chillies to the stock and turn the heat up. As soon as the broth comes to the boil, turn off the heat. Slowly pour the egg into the broth, stirring all the time. Add the green parts of the spring onions and stir through. Leave to sit for 2 mins.
- Ladle the soup evenly into six bowls. Sprinkle with the toasted sesame seeds and coriander, with a few seaweed flakes, if you like.
Nutrition Facts : Calories 297 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 28 grams protein, Sodium 3.8 milligram of sodium
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.
CHICKEN NOODLE SOUP
Mary Cadogan's aromatic broth will warm you up on a winter's evening - it contains ginger, which is particularly good for colds.
Provided by Mary Cadogan
Categories Lunch, Snack, Soup, Supper
Time 40m
Number Of Ingredients 10
Steps:
- Pour the stock into a pan and add the chicken breast, ginger and garlic. Bring to the boil, then reduce the heat, partly cover and simmer for 20 mins, until the chicken is tender.
- Put the chicken on a board and shred into bite-size pieces using a couple of forks. Return the chicken to the stock with the noodles, sweetcorn, mushrooms, spring onion and soy sauce. Simmer for 3-4 mins until the noodles are tender.
- Ladle into two bowls and scatter over the remaining spring onion, mint or basil leaves and chilli, if using. Serve with extra soy sauce.
Nutrition Facts : Calories 217 calories, Fat 2 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 1 grams sugar, Fiber 0.6 grams fiber, Protein 26 grams protein, Sodium 2.5 milligram of sodium
CHINESE-STYLE CHICKEN NOODLE SOUP
This soup is high in flavor and low in colories. It is packed full of vegetables that add to the great taste of this easy to make soup. The whole family will enjoy eating this dish. This recipe was posted in my local newspaper.
Provided by CarolAT
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot, heat the oil over medium-high. Add the garlic and cook, stirring constantly, until fragrant and begins to turn golden, about 1 minute.
- Add the broth, soy sauce and vinegar. Cover the pot and bring to a simmer.
- Meanwhile, in a small bowl, toss chicken with cornstarch. Add to the simmering broth along with the noodles.
- Return to a simmer and cook until the noodles are tender and the chicken is no longer pink in the center, about 3 minutes.
- Stir in the stir-fry vegetable mix and cook until they are heated through.
Nutrition Facts : Calories 120.5, Fat 3, SaturatedFat 0.6, Cholesterol 32.9, Sodium 546.7, Carbohydrate 5.7, Fiber 0.1, Sugar 0.5, Protein 17.8
EASY ASIAN CHICKEN NOODLE SOUP
This recipe makes a big batch of light soup with mild flavor and LOW fat. I don't use much salt during the cooking process, so please feel free to do so, to your preference, if desired. Freeze leftover soup for lunches. Be sure to use rice noodles or rice sticks as these do not soak up all the broth and dry out your leftover soup.
Provided by NormCooks
Categories Clear Soup
Time 30m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- Prepare vegetables. Bring waterchestnuts and carrots to a boil in a large (16 quart) stewpot with about 6 quarts of water (when all ingredients are added your pot should be about 1/2 full). Add chicken, seasonings, soy sauce, and other vegetables and continue to boil about 5 more minutes.
- Break up rice noodles into shorter strands, add to soup, continue to boil for about 5 more minutes, then reduce to simmer for about 10 minutes. Add salt and additional pepper if desired. When noodles are tender, soup is done.
- Top off each serving with a handful of chow mein noodles.
Nutrition Facts : Calories 243.7, Fat 1.1, SaturatedFat 0.3, Cholesterol 21.9, Sodium 493.4, Carbohydrate 45.3, Fiber 4.6, Sugar 4.4, Protein 13.8
ASIAN CHICKEN NOODLE SOUP
This soup uses the low calorie and low carb Shirataki tofu noodles. You'll never know the difference. For a quicker and easier option, try using all white meat canned shredded chicken.
Provided by yogiclarebear
Categories Chicken Breast
Time 55m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Drain and rinse tofu noodles and cut into whatever size pieces you prefer. (The fettucine shape looks like an egg noodle when cut up. The long spaghetti shape noodles are slurpy to eat, but are kindof fun in an Asian style soup.).
- Spray a large stockpot with non-stick cooking spray. Add the garlic, carots, and celery. Cook for 5 minutes.
- Add mushrooms, bell pepper, snow peas, baby corn, broth, soy sauce, ginger, pepper, and green onions. Bring to a boil, reduce heat, cover and simmer for 15-20 minutes.
- Meanwhile, spray a large skillet with non-stick cooking spray. Add chicken and cook until no longer pink. Set aside.
- When the vegetables in the pot are starting to tender, add the noodles and chicken. Cover and simmer another 10 minutes.
Nutrition Facts : Calories 177.9, Fat 2, SaturatedFat 0.4, Cholesterol 32.9, Sodium 1045.2, Carbohydrate 23.8, Fiber 4.5, Sugar 6.3, Protein 19
ONE-POT CHINESE CHICKEN NOODLE SOUP
Cook a Chinese-inspired chicken noodle soup in just over half-an-hour for a hearty dinner. Using pickled ginger and leftover roast chicken makes it special
Provided by Tom Kerridge
Categories Lunch, Soup, Starter, Supper
Time 25m
Number Of Ingredients 9
Steps:
- Drizzle the honey over the base of a large saucepan and bubble briefly to a caramel, then splash in the soy, bubble, add half the chilli and the chicken stock and simmer for 5 mins.
- Add the chicken, if using, and ginger, and simmer for another 5 mins. Stir in the cabbage and noodles and cook until just wilted and the noodles have heated through. Ladle into bowls and sprinkle over the remaining chilli and the spring onions.
Nutrition Facts : Calories 265 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 19 grams protein, Sodium 1.8 milligram of sodium
CHINESE CHICKEN NOODLE SOUP
Make and share this Chinese Chicken Noodle Soup recipe from Food.com.
Provided by Tonkcats
Categories Chicken Breast
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- This soup changes as the ingredients are available in my refrigerator or on my cupboard shelves.
- Takes about 20 minutes from start to table. Start 2 cups of water to boil; add chicken broth.
- After stock boils, add the packet of seasoning supplied with Top Ramen.
- While broth is boiling, add 1 raw chicken breast (cut in small pieces), the chopped vegetables and the raw egg.
- The egg will cook into threads.
- Just before serving, add the noodles and the peas, then the sesame oil and scallions.
- Don't let soup sit around for long time because vegetables need to be a bit crunchy, cooked soft. If using leftover meat in your soup, just add at the end because it only needs to warm up again.
- You can always add another can of chicken broth if soup is too thick or you like more broth.
- You may vary the soup with different Chinese type vegetables available. Add some garlic and a dash of hot Chinese mustard.
- If using strong vegetables such as broccoli, cut small and don't overcook to avoid the strong flavor.
- Remember the noodles are already cooked and they do not need to be cooked, only to absorb the moisture from the broth, which does thicken the soup.
Nutrition Facts : Calories 154.1, Fat 7.3, SaturatedFat 2, Cholesterol 71.2, Sodium 1014.6, Carbohydrate 4.3, Fiber 1, Sugar 1.8, Protein 17
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 CHICKEN SOUP
Make and share this Asian Chicken Soup recipe from Food.com.
Provided by pammyowl
Categories Asian
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 508.5, Fat 17.8, SaturatedFat 3.9, Cholesterol 97.9, Sodium 752.7, Carbohydrate 60.8, Fiber 6, Sugar 7.2, Protein 29.1
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