2 Soups 1 Bowl Recipes

NOODLE BOWLS

Noodle Bowls image

Provided by Rachael Ray : Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 9

Ingredients

8 scallions, cut into bite size pieces on an angle
2 cups shredded carrots, available in pouches in produce department
1 (10-ounce) package shiitake mushrooms, about 24 mushrooms, coarsely chopped
1/2 head bok choy, trimmed and shredded
1/2 pound pea pods (snow peas) cut in half on an angle
Chopped fresh cilantro and/or chives, for garnish, optional
3 quarts packaged or canned vegetable stock or chicken broth
1 1/2 pounds fresh linguini, available in dairy aisle
1 1/2 pounds chicken tenders, cut into bite size chunks or, chicken breast cut for stir-fry

Steps:

Heat 3 quarts of vegetable stock or chicken broth to a boil in a soup pot. In a separate pot, cook linguini according to package directions and drain.
Add chicken to boiling broth. Poach chicken 5 minutes in broth. Ladle soup into 4 deep bowls, equally distributing broth and chicken. Divide veggies into 4 equal amounts and place in the bowls. Divide cooked fresh pasta into 4 equal amounts and place into the bowls. Cover bowls and allow to steep for 3 to 4 minutes. Gently incorporate noodles up from the bottom of each bowl and serve. SLURP away! It is customary to slurp as you eat, using oversized spoons to drag the noodles up to your mouth. You might need a bib, but you will have fun! Noodle bowls may be garnished with cilantro and or chives for an extra herby zing.

TEXAS TWO STEP SOUP MIX IN A JAR

Texas Two Step Soup Mix in a Jar image

I make this up and keep on hand for busy days...tastes like you took a long time...you will need a wide mouth pint jar for this....

Provided by grandma2969

Categories < 30 Mins

Time 30m

Yield 1 pint mix, 8 serving(s)

Number Of Ingredients 8

Ingredients

1 5/8 ounces brown gravy mix
2 tablespoons mild red chili powder
2 teaspoons dried oregano leaves
1 teaspoon ground cumin
1 teaspoon dried onion flakes
1/2 teaspoon garlic salt
10 -12 tortilla chips, coarsely crushed
1 cup pasta, small to medium sized, uncooked

Steps:

Pour gravy mix into wide-mouth jar.
In small bowl, stir together chili powder, oregano, cumin, onion and garlic salt.
Pour into jar to make second layer.
Add layers to tortilla chips and pasta to fill the jar.
Attach a gift tag with the following instructions:.
TEXAS TWO STEP SOUP.
Brown 1/2 lb ground beef in large saucepan. Add contents of jar and 7 cups of water; heat to boiling, stir in 1 (15 oz) can corn with red and green bell peppers and ` (16 oz) can chopped tomatoes.
Reduce heat, cover and simmer for 20-25 minutes or until pasta is tender, stirring occasionally.
Serve with crushed tortilla chips and shredded Monterey Jack cheese, & sour cream if desired.
Makes 8 servings.

CHICKEN SOUP IN A BOWL

Chicken Soup in a Bowl image

This recipe is the essence of simplicity: steamed, tender chicken with hints of cilantro and ginger, served with spicy dipping sauces. What's more, this healthful dish requires minimal preparation and supervision while it cooks.

Provided by Martha Stewart

Categories Soup Recipes

Number Of Ingredients 6

Ingredients

1 whole chicken (4 1/2 pounds), washed and patted dry
1/2 bunch fresh cilantro (or chervil or parsley)
5 slices ginger (4 by 1/8 inch)
Soy-Ginger Dipping Sauce, for serving
Sesame-Cilantro Dipping Sauce, for serving
Prepared mustard, for serving

Steps:

Stuff the cavity of the chicken with cilantro and ginger. Truss chicken, and place it in a large heatproof bowl.
Line a very large pot with a rack. Add about 6 inches of hot water. Place the bowl with the chicken into the pot; the water should come about halfway up the sides of the bowl. Add enough cold water to the bowl to cover the chicken.
Cover pot, place over high heat, and bring the water in the pot to a boil. Reduce to medium-high, and steam until chicken is done, about 1 hour. Check water level in the pot occasionally, adding more water, if necessary.
Carefully remove bowl from pot. Divide chicken into 6 pieces. Serve with broth. Pass dipping sauces and mustard separately.

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