ASIAN CHICKEN SOUP
Steps:
- Heat a small skillet and toast the whole spices until fragrant. Let cool and then grind them in a spice/coffee grinder.
- Add the ground spices to a food processor along with the ingredients for the Spice Paste. Pulse until ground to a coarse mixture.
- In a stock pot, heat about 2 tablespoons of oil in a small skillet and fry the spice paste for 2-3 minutes. Add the chicken broth and chicken pieces, bring to a boil, reduce the heat, cover and simmer for one hour.
- Remove the chicken pieces. Remove the chicken from the bones and shred the chicken. Set aside. Pour the broth through a sieve to remove the spice paste pulp and return the broth to the pot. Return the shredded chicken to the pot along with the potatoes, carrots and salt. Return to a boil, reduce the heat, cover and simmer for another 25-30 minutes. Squeeze the lime juice in the soup just before serving.Dish the hot soup into bowls topped with some bean sprouts, cilantro and slices of red chili pepper.
Nutrition Facts : ServingSize 1 serving, Calories 271 kcal, Carbohydrate 17 g, Protein 18 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 80 mg, Sodium 1345 mg, Fiber 3 g, Sugar 1 g
CHINESE CHICKEN VEGETABLE SOUP
We had a Chinese restaurant that made two soups that I loved how they tasted. When they went out of business, we looked for someone else that made these two soups, without much luck. Knowing all the ingredients that were there, I went to work to make my own recipe for this very tasty soup. Plus I'm a big fan of 'make it tasty, fast and easy' which this is, when I run the veggies through my food processor. Also when I not feel well, this is one soup that has all what help me feel better. I also serve this with steamed rice as a side dish for those who want it as well.
Provided by rlt11_NMC
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 55m
Yield 12
Number Of Ingredients 20
Steps:
- Heat the vegetable oil in a large Dutch oven or soup pot over medium-high heat, and cook and stir the chicken thigh and breast meat until the chicken is no longer pink inside, about 3 minutes. When the chicken is cooked, stir in the water, chicken bouillon cube, garlic, ginger, soy sauce, and sesame oil. Bring the soup to a boil, and reduce heat to a simmer.
- Stir in the baby corn, water chestnuts, carrots, broccoli florets, napa cabbage, red bell pepper, green onions, celery, zucchini, and snow peas, and simmer until the carrots start to softened, and the broccoli and snow peas turn bright green, 1 to 2 minutes. Mix in the mushrooms, and simmer for 5 more minutes.
Nutrition Facts : Calories 102.2 calories, Carbohydrate 8.1 g, Cholesterol 27.9 mg, Fat 3.5 g, Fiber 3.3 g, Protein 9.8 g, SaturatedFat 0.9 g, Sodium 206 mg, Sugar 3.4 g
ASIAN CHICKEN VEGETABLE SOUP
Provided by Lisa Hitzeman
Number Of Ingredients 29
Steps:
- Combine all stock ingredients in a large soup pot.
- Bring to a boil, then reduce heat to simmer.
- Partially cover the pot and simmer for about 2 hours.
- Remove bones and vegetables from the stock.
- Using a mess strainer, strain stock into a large bowl.
- Rinse the same pot and dry.
- Heat oils over medium high heat.
- Add mushrooms and saute until browned.
- Add green onions and saute for 30 seconds.
- Add bell pepper and saute for 1 minute.
- Add garlic and saute for 30 seconds.
- Add bok choy and saute for 1 minute.
- Add pea pods and carrots and stir fry 30 seconds.
- Stir in bean sprouts, chicken and stock.
- Stir in ginger paste, soy sauce, salt, pepper and sriracha.
- Bring soup to a boil, reduce heat and simmer, covered, for 15 minutes.
- Serve with additional soy sauce and sriracha
ASIAN CHICKEN AND VEGETABLE SOUP
Asian Chicken and Vegetable Soup. This soup, a meal in itself and inspired by the famous Vietnamese Pho soup, is ideal to use up leftovers from a Chinese fondue.
Provided by SOSCuisine
Categories Main courses/Entrées
Number Of Ingredients 16
Steps:
- Heat the oil in a saucepan over medium-low heat.
- Add the shallot, then sauté 2-3 min.
- Add the garlic, ginger and chili pepper.
- Sauté 3 min with stirring.
- Pour in the broth and water, then add the fish sauce and a little salt and pepper.
- Bring to a boil, then lower the heat and simmer a few minutes.
- Adjust the seasoning.
- Add the chicken slices, warm up the broth 1 min, then take the saucepan off the heat.
- Meanwhile, cook the rice sticks for about 4 min in a large pot of salted boiling water.
- Drain in a colander, then rinse and drain again.
- Set aside.
- Prepare the vegetables: Grate the carrots, then thinly slice the green onions and mushrooms.
- Portion out the vegetables into individual serving bowls.
- Add the soybean sprouts and cooked rice sticks.
- Pour in the hot broth and serve.
Nutrition Facts : Calories 380 calories/serving, Fat 10
ASIAN CHICKEN AND VEGETABLE SOUP
Provided by Molly O'Neill
Categories one pot, soups and stews, appetizer
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place the broth in a large saucepan and bring to a boil. Reduce heat to a slow simmer. Add the chicken and poach until just cooked through, about 8 minutes. Remove the chicken and set aside.
- Whisk the black-bean sauce into the broth. Add the carrots, celery and shiitakes. Simmer until tender, about 12 minutes. Meanwhile, shred the chicken. Remove broth from heat and stir in the chicken, scallions and rice and let stand 5 minutes. Divide among 4 bowls and serve.
Nutrition Facts : @context http, Calories 314, UnsaturatedFat 4 grams, Carbohydrate 37 grams, Fat 6 grams, Fiber 3 grams, Protein 26 grams, SaturatedFat 2 grams, Sodium 585 milligrams, Sugar 8 grams, TransFat 0 grams
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 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
SPICY ASIAN CHICKEN SOUP
Although this recipe has a long ingredients list, it's a snap to throw together, even when you're zapped by sneezes and sniffles. Best of all, you'll be feeling better in a flash - chicken soup is a true germ conqueror, and the spiciness kicks up the cure a notch.
Categories Soup/Stew Chicken Vegetable Low Fat Fall Winter Self
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Combine broth, soy sauce, sugar, chili sauce, lime juice, and ginger and boil 5 minutes. Meanwhile, toss chicken with cornstarch until completely coated. Add chicken and shiitakes to broth and simmer 15 minutes. Remove the pan from the heat and stir in snap peas, red pepper, zest, and cilantro. Let soup stand 2 to 3 minutes before serving.
ASIAN-STYLE CHICKEN AND VEGETABLES
It's a good way to eat your veggies! Serve over white rice and a little soy sauce and lime.
Provided by JENISSE
Categories World Cuisine Recipes Asian
Time 1h
Yield 4
Number Of Ingredients 16
Steps:
- Mix chicken with ground ginger, black pepper, garlic salt, and sesame oil in a bowl; cover and refrigerate for 30 minutes.
- Bring a pot of salted water to a boil. Cook broccoli, bell pepper, and mushrooms in the boiling water until broccoli is just tender, about 3 minutes; drain.
- Whisk cornstarch and 1/2 cup water together in bowl.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Cook and stir chicken until lightly browned, about 5 minutes.
- Stir cooked vegetables, jicama, brown sugar, and honey into chicken. Add cornstarch mixture and continue cooking and stirring until chicken is no longer pink in the center, about 5 minutes more.
- Sprinkle sesame and peanuts over chicken and vegetables before serving.
Nutrition Facts : Calories 209.3 calories, Carbohydrate 16.1 g, Cholesterol 30.4 mg, Fat 10.4 g, Fiber 2.7 g, Protein 13.8 g, SaturatedFat 1.7 g, Sodium 507.3 mg, Sugar 9.7 g
ORIENTAL CHICKEN VEGETABLE SOUP
This is a VERY QUICK, simple recipe, yet very tasty! Makes a wonderful meal with a salad and bread. I believe this recipe was put out by Campbell Soup.
Provided by Trisha W
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In large sauce pan, cook onions and celery with ginger in butter until tender.
- Add remaining ingredients.
- Simmer about 10 minutes.
- Stir often.
CHINESE CHICKEN SOUP
This attractive simple soup begins with frozen stir-fry vegetables. Convenient refrigerated minced gingerroot adds to the Asian flavor.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until heated through.
Nutrition Facts : Calories 149 calories, Fat 4g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 936mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 3g fiber), Protein 17g protein.
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