Asian Chicken Noodle Soup Recipe 435

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ASIAN CHICKEN NOODLE SOUP



Asian Chicken Noodle Soup image

One night I didn't have any noodles for my chicken soup, so I gave it a twist with wonton wrappers. It was great! Don't skip the celery leaves; they bring great flavor to this Asian chicken soup. -Noelle Myers, Grand Forks, North Dakota

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 14

1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
1 tablespoon sesame oil
3 medium carrots, sliced
2 celery ribs, chopped
1 medium onion, chopped
6 cups chicken broth
1/3 cup teriyaki sauce
1/4 cup chili garlic sauce
1 package (14 ounces) wonton wrappers, cut into 1/4-inch strips
2 cups sliced fresh shiitake mushrooms
1/3 cup chopped celery leaves
1/4 cup minced fresh basil
2 tablespoons minced fresh cilantro
2 green onions, sliced

Steps:

  • In a Dutch oven, cook chicken in oil over medium heat until no longer pink. Remove and keep warm. In the same pan, saute the carrots, celery and onion until tender. Stir in the broth, teriyaki sauce, garlic sauce and chicken. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes., Add the wonton strips, mushrooms, celery leaves, basil and cilantro. Cook and stir for 4-5 minutes or until wonton strips and mushrooms are tender. Sprinkle with green onions.

Nutrition Facts : Calories 227 calories, Fat 4g fat (1g saturated fat), Cholesterol 44mg cholesterol, Sodium 1344mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 2g fiber), Protein 19g protein.

EASY ASIAN CHICKEN NOODLE SOUP



Easy Asian Chicken Noodle Soup image

This Easy Asian Chicken Noodle Soup is an updated spin on classic chicken noodle soup with hints of soy, sesame, and ginger. It comes together in under 30 minutes, uses minimal ingredients and will warm you from the inside out.

Provided by Nicole

Categories     Main Course

Number Of Ingredients 12

1 tbsp + 2 tsp sesame oil, divided
2 large garlic cloves, minced
1 tbsp minced ginger
1 cup shredded carrots
8 oz shiitake mushrooms, thinly sliced
1/4 tsp salt
1 tbsp soy sauce
32 oz chicken stock
1 tbsp rice vinegar
4 oz cantonese egg noodles (see note)
1 medium chicken breast, sliced VERY thin (see note)
3 green onions, sliced

Steps:

  • Heat a large pot to a medium heat and add 1 tablespoon sesame oil, along with garlic and ginger. Saute until fragrant, about 1 minute. Add carrots, mushrooms and salt. Cook until slightly softened, about 2-3 minutes.
  • Add chicken stock, soy sauce and vinegar. Bring to a boil and reduce to a simmer. Simmer for 5 minutes. Gently add noodles and simmer until softened, about 3-4 minutes. Nestle chicken in, and simmer until cooked through, about 2-3 minutes. Add green onions and season to taste with salt and pepper.

Nutrition Facts : Calories 250 kcal, ServingSize 1 serving

ASIAN-STYLE CHICKEN NOODLE SOUP



Asian-Style Chicken Noodle Soup image

This chicken soup is loaded with rice noodles and veggies and flavored with soy and Sriracha and a little peanut butter as the secret ingredient.

Provided by Food Network Kitchen

Time 35m

Yield 4

Number Of Ingredients 13

Kosher salt
6 ounces thin rice noodles (vermicelli)
4 cups low-sodium chicken broth
1/2 cup smooth peanut butter
2 tablespoons soy sauce
2 tablespoons Sriracha
1 large boneless, skinless chicken breast, sliced crosswise 1/4-inch thick (about 12 ounces)
1 red bell pepper, thinly sliced
4 scallions, thinly sliced
1 cup loosely packed roughly chopped fresh cilantro (from 1 medium bunch)
2 Persian cucumbers or 1 regular cucumber, thinly sliced (about 2 cups)
1 romaine heart, thinly sliced (about 3 cups
[For Serving:] Lime wedges

Steps:

  • Bring a large pot of salted water to a boil. Add the rice noodles and cook until almost tender, about 3 minutes. Drain and rinse under cold water to cool. Drain the noodles very well, tossing with tongs to release as much water as possible. Snip the noodles with scissors a few times to cut the long strands.
  • Bring the chicken broth and 2 1/2 cups water to a simmer in a medium saucepan. Whisk in the peanut butter, soy sauce and Sriracha. Then add the chicken and bell pepper. Cook, over medium-low heat, at a bare simmer until the chicken is just cooked through, 3 to 5 minutes. Add the cooked rice noodles and scallions to the soup. Divide among 4 bowls and top with the cilantro, cucumbers, romaine and serve with lime wedges.

ONE-POT CHINESE CHICKEN NOODLE SOUP



One-pot Chinese chicken noodle soup image

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

1 tbsp honey
3 tbsp dark soy
1 red chilli , sliced
1l chicken stock
80g leftover roast chicken (optional)
20g pickled pink ginger or normal ginger, peeled and finely sliced
½ Chinese cabbage , shredded
300g pouch straight-to-wok thick noodles
4 spring onions , sliced

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

ASIAN CHICKEN NOODLE SOUP



Asian Chicken Noodle Soup image

Provided by Food Network

Categories     main-dish

Time 22m

Yield 8 servings

Number Of Ingredients 14

4 tablespoons soy sauce
2 tablespoons mirin
1 teaspoon dark sesame oil, plus 1 teaspoon
1 clove garlic, minced
2 tablespoons minced fresh ginger
1 tablespoon sugar
4 tablespoons rice vinegar
1/2 teaspoon Vietnamese chile paste
8 cups chicken broth
12 ounces boneless, skinless chicken breast, cut crosswise into thin strips
4 cups chopped Chinese vegetables or Napa cabbage
1 (5-ounce) package rice noodles, prepared according to packing directions
1/2 cup chopped fresh cilantro leaves
6 scallions, thinly sliced on the bias

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.

EASY ASIAN CHICKEN NOODLE SOUP



Easy Asian Chicken Noodle Soup image

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

1 lb chicken tenders, chopped
2 cups bell peppers, chopped
1 lb rice noodles
2 cups water chestnuts
8 ounces bean sprouts
2 cups frozen broccoli
1 cup carrot, chopped
1 cup frozen spinach
1 cup frozen okra
2 cups snow pea pods, fresh
1 cup celery, chopped
1 cup mushroom, sliced
16 g fat free sodium free chicken broth, 4 pkts
6 quarts water
1/2 cup low sodium soy sauce
4 tablespoons Mrs. Dash seasoning mix, Garlic and Herb Blend
4 tablespoons Mrs. Dash seasoning mix, Original Blend
2 tablespoons five-spice powder, Asian Brand
1 cup spring onion, chopped
2 tablespoons fresh ground black pepper

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 NOODLES WITH CHICKEN



Asian Noodles with Chicken image

My family likes to try and use chopsticks when they eat this pasta and chicken stir-fry. It's one of their favorites.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

8 ounces uncooked angel hair pasta
1/3 cup stir-fry sauce
2 tablespoons honey
1/4 teaspoon crushed red pepper flakes
1 pound boneless skinless chicken breasts, cut into strips
1 tablespoon canola oil
1 medium sweet red pepper, julienned
1 medium onion, cut into thin wedges
1 tablespoon minced fresh cilantro
1 to 2 teaspoons sesame oil
1 tablespoon sesame seeds

Steps:

  • Cook pasta according to package directions. Meanwhile, in a small bowl, combine the stir-fry sauce, honey and red pepper flakes; set aside., In a large skillet, saute chicken in oil until browned and no longer pink. Add red pepper and onion; cook for 2 minutes or until vegetables are crisp-tender. Stir in sauce mixture. Add cilantro and cook for 1 minute., Drain pasta; toss with sesame oil. Serve with chicken mixture; sprinkle with sesame seeds.

Nutrition Facts :

ANGELA'S ASIAN-INSPIRED CHICKEN NOODLE SOUP



Angela's Asian-Inspired Chicken Noodle Soup image

My quick and easy chicken soup recipe. So easy, your kids can make it.

Provided by Angela DeMahy

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 30m

Yield 4

Number Of Ingredients 6

3 cups water
1 (3 ounce) package chicken-flavored ramen noodles
2 cups chopped cooked chicken breast
2 leaves bok choy, sliced
1 carrot, sliced
1 teaspoon sesame oil

Steps:

  • Bring water to a boil in a large saucepan. Break up the block of noodles and stir into the pot, reserving seasoning packet. Stir in chicken, bok choy, and carrot. Bring to a boil again, then reduce heat and simmer for 3 minutes. Stir in contents of seasoning packet and sesame oil.

Nutrition Facts : Calories 217.6 calories, Carbohydrate 15.4 g, Cholesterol 52.5 mg, Fat 6.7 g, Fiber 1.1 g, Protein 22.7 g, SaturatedFat 1.6 g, Sodium 287 mg, Sugar 1.3 g

ASIAN CHICKEN SOUP



Asian Chicken Soup image

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

salt
1/2 lb egg tagliatelle pasta noodles or 1/2 lb thin spaghetti
2 pieces skin-on bone-in chicken breasts
4 ribs organic celery, 2 cut into large pieces and 2 thinly sliced on an angle
1 carrot, peeled and thickly sliced
1 medium onion, quartered
1 large fresh bay leaf
2 cups chicken stock
2 tablespoons vegetable oil
1 bunch scallion, thinly sliced on an angle
4 garlic cloves, thinly sliced
1 fresno chile pepper, thinly sliced
fresh ginger, grated
2 tablespoons tamari or 2 tablespoons low sodium soy sauce
4 wedges limes
1 handful cilantro, chopped

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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