Lemon Ginger Chicken Noodle Soup Food
GINGER CHICKEN NOODLE SOUP
This is one of my favorite soup recipes to serve in the wintertime because it's super easy to make and fills the house with a wonderful aroma. My whole family loves it! -Brandy Stansbury, Edna, Texas
Provided by Taste of Home
Categories Lunch
Time 3h45m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 11
Steps:
- In a 5-qt. slow cooker, combine the first 9 ingredients. Cook, covered, on low 3-4 hours or until chicken is tender., Stir in snow peas and pasta. Cook, covered, on low about 30 minutes longer, until snow peas and pasta are tender.
Nutrition Facts : Calories 126 calories, Fat 2g fat (0 saturated fat), Cholesterol 31mg cholesterol, Sodium 543mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges
COLD-BUSTING GINGER CHICKEN NOODLE SOUP
A spicy addition to a classic soup. I normally make this with a whole chicken and let it cook for an hour, remove the meat, and return the bones for another hour on their own, chicken breasts are used here for simplicity.
Provided by Coulter
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h45m
Yield 8
Number Of Ingredients 22
Steps:
- Heat olive oil in a large pot over medium heat. Add chicken, onion, and crushed garlic cloves; cook in hot oil until chicken breast is browned and onions start to turn translucent, about 5 minutes . Pour water, white wine, and lemon juice over the chicken mixture; stir sliced ginger, peppercorns, chicken bouillon, bay leaves, and white sugar into the liquid. Bring to a simmer, reduce heat to medium-low, and cook for 45 minutes.
- Remove and discard the crushed garlic cloves. Remove chicken breasts from the soup to a cutting board; chop into bite-size pieces.
- Add carrot, celery, kohlrabi, rosemary, and thyme to the soup. Reduce heat to low until the vegetables begin to soften, about 20 minutes.
- Bring the soup to a boil. Return chopped chicken to the soup along with the egg noodles, minced garlic, and grated ginger; remove the pot from heat and let sit until the noodles have softened, about 10 minutes. Season with salt. Garnish with parsley.
Nutrition Facts : Calories 314.7 calories, Carbohydrate 32.7 g, Cholesterol 67.7 mg, Fat 5.8 g, Fiber 3.3 g, Protein 22.2 g, SaturatedFat 1.3 g, Sodium 948.5 mg, Sugar 5.5 g
LEMONY CHICKEN NOODLE SOUP
This isn't Grandma's chicken soup, but it is comforting. The lemon juice gives this easy soup enough zip to make it interesting. -Bill Hilbrich, St. Cloud, Minnesota
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, saute onion in oil and butter until tender. Add chicken; cook and stir until chicken is lightly browned and meat is no longer pink. Add garlic; cook 1 minute longer., Stir in the broth, carrot, peas and basil. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add the noodles. Cover and simmer until noodles are tender, 8-10 minutes. Stir in lemon juice.
Nutrition Facts : Calories 435 calories, Fat 23g fat (6g saturated fat), Cholesterol 83mg cholesterol, Sodium 949mg sodium, Carbohydrate 38g carbohydrate (7g sugars, Fiber 4g fiber), Protein 21g protein.
SPICY LEMONGRASS CHICKEN NOODLE SOUP
I love this recipe during the cold months of the year. It evolved from a recipe torn out of a magazine and it changes a little bit every time I make it.
Provided by GourmetGradStudent
Categories Clear Soup
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Prep all ingredients. This comes together quickly so it is nice to be fully prepped.
- Heat oil in medium sized pot over medium-high heat.
- Add garlic, ginger, chili paste, and lemon grass. Saute for 3 to 4 minutes to bring out flavor. (It'll smell really yummy at this point!).
- Add mushrooms and chicken and stir to coat for about 2 minutes. Don't brown them, you just want to let them soak in some of the flavor.
- Add the chicken stock and water and bring to a boil.
- Add the noodles and cook for 5 minutes or until chicken is cooked through.
- Stir in cilantro, oyster Sauce, lime juice, green onions, and red pepper.
- Let stand for a few minutes then discard lemon grass.
- Serve with siracha, lime wedges, and oyster sauce.
Nutrition Facts : Calories 313.6, Fat 11.7, SaturatedFat 2.9, Cholesterol 53.2, Sodium 364.9, Carbohydrate 27.4, Fiber 1.2, Sugar 3.7, Protein 23.6
LEMON-GINGER CHICKEN SALAD
Excellent recipe! Good by itself, on rolls, or between slices of bread. I served this at both of my daughters' baptism parties when they were wee little ones. Very popular--one of my all-time favorite dishes. From one of my all-time favorite cookbooks, "Creme de Colorado", a junior league cookbook.
Provided by rochsann
Categories Brunch
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In mixing bowl, combine mayonnaise, sour cream, sugar, lemon peel, lemon juice, ginger, and salt, stirring well.
- Add chicken, grapes, celery, and almonds.
- Cover and chill at least two hours before serving.
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- Season chicken breasts generously with salt and freshly ground black pepper. Heat a large heavy-bottomed pot or dutch oven over medium-high heat. Once hot, add the olive oil and sear chicken breasts for 4-5 minutes per side, until they've developed a golden crust (they don't need to be cooked all the way through - they're going to finish cooking in the soup!) Place chicken breasts on a plate and set aside.
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