Skinny Ginger Chicken Noodle Soup Food

GINGER CHICKEN NOODLE SOUP

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.

SKINNY GINGER CHICKEN NOODLE SOUP

Steps:

• In a Dutch oven cook chicken, half at a time, in hot oil just until browned. Drain off fat. Return all of the chicken to Dutch oven. Add carrots, chicken broth, the water, rice vinegar, the 1 tablespoon soy sauce, ginger, and pepper. Bring to a boil; reduce heat. Cover and simmer for 20 minutes.
• Add uncooked noodles to soup. Return to a boil; reduce heat. Simmer, uncovered, for 8 to 10 minutes or until noodles are tender.
• Meanwhile, prepare peas according to package directions. Stir peas into soup just before serving. If desired, serve with additional soy sauce.
• Slow-Cooker Directions: In a large skillet cook chicken, half at a time, in hot oil just until browned. Using a slotted spoon, transfer chicken to a 3 1/2- to 4-quart slow cooker. Add carrots, chicken broth, the water, rice vinegar, the 1 tablespoon soy sauce, ginger, and pepper. Cover and cook on low-heat setting for 4 to 6 hours or on high-heat setting for 2 to 3 hours.
• If using low-heat setting, turn to high-heat setting. Stir in uncooked noodles. Cover and cook for 10 to 15 minutes more or until noodles are tender. Prepare peas according to package directions. Add peas to soup and serve as above.

SESAME-GINGER CHICKEN NOODLE SOUP

Steps:

• Heat 2 tablespoons sesame oil in a medium pot over medium. Season chicken with salt and add to pot, skin-side down, along with sliced ginger. Cook, turning, until the chicken skin and ginger slices are golden, 5 to 7 minutes.
• Add rice cooking wine and boil until reduced by half, about 2 minutes. Add 6 cups water and bring to a boil over high. Once boiling, partially cover the pot with a lid, reduce the heat to medium-low and simmer until the chicken is tender and the broth is flavorful, about 40 minutes.
• Remove chicken from the pot and transfer to a bowl until cool enough to handle. Strain the broth, discarding the ginger, then season with salt, cover and set aside. When the chicken has cooled, discard the skin and bones and shred the meat then return it to the broth.
• Meanwhile, bring a saucepan of water to boil and cook ramen noodles according to package instructions.
• Divide cooked noodles among bowls and top with the chicken and its broth. Garnish with scallions, julienned ginger, a sprinkle of pepper and more sesame oil.

COLD-BUSTING GINGER CHICKEN NOODLE SOUP

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.

GINGER-CHICKEN NOODLE SOUP (CROCK POT)

Steps:

• In a 3 1/2 to 6 quart crock pot, combine the first 10 ingredients up to the water.
• Cover and cook on high-heat for 2-3 hours.
• Uncover and stir in noodles and pea pods.
• Cover and cook for 5-8 minutes more or until noodles are tender.
• Serve with additional soy sauce.
• Also good with sesame and chili oils.

GINGER-CHICKEN NOODLE SOUP

Steps:

• In a 3-1/2- to 6-quart crockery cooker, combine chicken, carrots, sherry (if desired), the 1 tablespoon soy sauce, the vinegar, ginger, and pepper. Stir in chicken broth and the water. Cover and cook on high-heat setting for 2 to 3 hours.
• Stir in noodles and pea pods. Cover and cook for 5 to 8 minutes more or until noodles are tender. Serve with additional soy sauce. Makes 6 servings.

GINGER CHICKEN NOODLE SOUP

Steps:

• Cook noodles according to package directions; drain. Meanwhile, heat broth in a large saucepan over high heat until boiling. Reduce heat to medium-low and add chicken, mushrooms, gingerroot and soy sauce; simmer for 3 minutes. Just before serving, add cooked noodles and green onions and heat through. Ladle soup into bowls and garnish with cilantro.
• Nutritional Information Per Serving: Calories 110; Total fat 2g; Saturated fat 0g; Cholesterol 35mg; Sodium 520mg; Carbohydrate 12g; Fiber 1g; Protein 11g; Vitamin A 0%DV*; Vitamin C 2%DV; Calcium 2%DV; Iron 8%DV.