ASIAN MUSHROOM CHICKEN SOUP
Bring Asian flavors to your dinner table in 30 in minutes with this delicious soup that is made with mushroom and chicken - a tasty meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 16
Steps:
- In medium microwavable bowl, heat water uncovered on High 30 seconds or until hot. Add mushrooms; let stand 5 minutes or until tender. Drain mushrooms (reserve liquid). Slice any mushrooms that are large. Set aside.
- In 4-quart saucepan, heat oil over medium heat. Add 2 tablespoons of the green onions, the gingerroot, garlic and chile to oil. Cook about 3 minutes, stirring occasionally, until vegetables are tender. Add snow pea pods; cook 2 minutes, stirring occasionally. Stir in mushrooms, reserved mushroom liquid and the remaining ingredients, except lime juice and basil. Heat to boiling; reduce heat. Cover and simmer 10 minutes or until hot. Stir in lime juice.
- Divide soup evenly among 6 bowls. Top servings with basil and remaining green onions.
Nutrition Facts : Calories 150, Carbohydrate 16 g, Cholesterol 20 mg, Fat 1/2, Fiber 3 g, Protein 11 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 3 g, TransFat 0 g
ASIAN MUSHROOM SOUP
Assorted mushrooms, vegetables, chicken, and noodles mingle well in this hearty and healthy soup.
Provided by USA WEEKEND columnist Jean Carper
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Yield 6
Number Of Ingredients 13
Steps:
- In a large pot, combine broth, soy sauce, ginger, garlic, mushrooms, cabbage, carrots and chicken. Cover. Bring to a boil; simmer until mushrooms are soft, about 5 minutes. Stir in noodles, green onions and spinach; simmer until greens are wilted, about 2 minutes. Season.
Nutrition Facts : Calories 192.4 calories, Carbohydrate 20.2 g, Cholesterol 43.3 mg, Fat 1.7 g, Fiber 3.7 g, Protein 23.5 g, SaturatedFat 0.4 g, Sodium 630.1 mg, Sugar 4.7 g
CHICKEN & BOK CHOY SOUP WITH GINGER & MUSHROOMS
What is so obliging about this hearty chicken soup is that you can add any vegetables that suit your fancy: napa or Savoy cabbage, mushrooms, Chinese broccoli, broccolini, onions, leeks, mustard or turnip greens, celery or whatever tickles your bonnet. Just be sure that you don't overcook the vegetables. Spice it up with chile sauce, such as sriracha, and/or serve the soup over noodles to make it a more substantial main dish.
Provided by Bruce Aidells
Categories Healthy Soup Recipes
Time 1h30m
Number Of Ingredients 19
Steps:
- Place mushrooms in a heatproof measuring cup and cover with boiling water. Soak for at least 30 minutes or up to several hours. Remove the mushrooms from the water, remove and discard stems (if any) and cut into 1/8-inch slices; set aside. Strain the soaking liquid and reserve.
- Heat oil in a large soup pot or Dutch oven over medium heat. Add onion, garlic and ginger and cook, stirring, for 5 minutes. Pour in the reserved mushroom liquid, broth, soy sauce, cinnamon stick, star anise and pepper. Bring to a boil. Reduce to a simmer and stir in chicken. Simmer for 20 minutes.
- Stir in fennel, scallion whites and the reserved mushrooms and cook for 5 minutes. Add bok choy stems, return to a simmer and cook for 3 minutes more. Stir in bok choy greens and bean sprouts. Cook until the greens are just wilted, about 2 minutes more.
- Discard the cinnamon stick and star anise. Ladle the soup into bowls. Garnish each bowl with scallion greens, cilantro and a 1/4-teaspoon drizzle of sesame oil. Serve with lime wedges, if desired.
Nutrition Facts : Calories 256.9 calories, Carbohydrate 12.9 g, Cholesterol 75.5 mg, Fat 11.4 g, Fiber 3.4 g, Protein 26.9 g, SaturatedFat 2.8 g, Sodium 788.7 mg, Sugar 5.2 g
ASIAN MUSHROOM SOUP
Steps:
- Heat the oil in a large saucepan over medium heat and cook the garlic and ginger until browned. Combine the broth, soy sauce, and fish sauce, if using, to the saucepan and bring to a simmer. Add the remaining ingredients except the snow peas, scallions, and sesame oil. Simmer for 20 minutes, and then add the snow peas. Cook for just a few minutes longer, until the snow peas have softened but are still bright green. Add the scallions to the saucepan, remove from heat, and ladle into serving bowls. Drizzle a bit of sesame oil over the top of each serving.
Nutrition Facts : Calories 125, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 975 milligrams, Carbohydrate 14 grams, Fiber 4 grams, Protein 7 grams, Sugar 6 grams
CHICKEN WITH BLACK MUSHROOM SOUP
Provided by Nina Simonds
Categories dinner, main course
Time 2h
Yield 6 servings
Number Of Ingredients 7
Steps:
- In a bowl, cover mushrooms with water and soak for 20 minutes.
- Using a heavy knife, cut the chicken through the bones into 12 to 14 serving-size pieces. Place the chicken in a pot with water to cover.
- Heat until boiling, and cook for 2 minutes. Drain into a colander and run under cold water.
- Remove mushrooms from water, discard stems, and cut large caps into halves.
- Combine the chicken, mushrooms, boiling water, rice wine, ginger and salt in a heavy pot that will fit inside a bigger pot.
- Put several inches of water in the bigger pot, and boil. In the bottom of the bigger pot, place a rack, and put the pot holding the chicken on it.
- Cover both the pot with the soup and the bigger pot and cook over medium heat for one and a half hours. Replenish the bigger pot with more boiling water as it runs low.
- When the soup is cooked, skim the fat, remove ginger, and add salt to taste.
ASIAN CHICKEN AND CORN SOUP
This soup recipe is great for cold winter nights, or as a starter for an Asian meal. None of the ingredients are hard to find, and the result is warming and delicious!
Provided by soumitraghosh
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 55m
Yield 6
Number Of Ingredients 18
Steps:
- Heat the vegetable oil in a large pot over medium-high heat. Stir in the button mushrooms, oyster mushrooms, and enoki mushrooms; cook and stir until lightly browned. Add the onion, celery, green bell pepper, carrot, and garlic. Season with salt and pepper. Cook and stir for 3 to 4 minutes. Mix in the chicken broth, cream-style corn, chicken, rice wine vinegar, and five-spice powder, and bring to boil. Cover and reduce heat to medium-low. Simmer for about 20 minutes. Mix cornstarch with the milk in a small bowl, and stir into the soup. Stir until soup has thickened. Garnish each serving with chopped basil.
Nutrition Facts : Calories 168 calories, Carbohydrate 23.2 g, Cholesterol 16.3 mg, Fat 5.3 g, Fiber 2.7 g, Protein 9.7 g, SaturatedFat 1.2 g, Sodium 371.3 mg, Sugar 5.1 g
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 MUSHROOM SOUP
Mushrooms are very good for you, new research shows they may help to ward off infections and cancer. The recipe comes from Jean Carper, usaweekend.com
Provided by Barb G.
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot, combine broth, soy sauce, ginger, garlic, mushrooms, cabbage, carrots and chicken.
- Cover; Bring to a boil; simmer until mushrooms are soft, about 5 minutes.
- Stir in noodles, green onions and spinach; simmer until greens are wilted, about 2 minutes,Season.
Nutrition Facts : Calories 67, Fat 1.2, SaturatedFat 0.3, Sodium 1034.2, Carbohydrate 8.5, Fiber 2.6, Sugar 3.9, Protein 6.7
ASIAN CHICKEN SOUP
An Asian-inspired chicken soup features a delicate mushroom broth laced with fresh ginger, garlic, jalapeno, and black peppercorns. Tofu provides protein and contrasting texture, while fresh herbs add color. You can use the mushroom broth in other soups and recipes as well; it is particularly good in risottos.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 1 quart
Number Of Ingredients 15
Steps:
- Bring the water to a boil in a medium saucepan. Remove from heat, and add mushrooms; let sit until softened, at least 30 minutes. Strain mushrooms through a cheesecloth-lined sieve to remove any sandy grit; discard mushrooms.
- Return mushroom broth to a clean medium saucepan, and add chicken, carrot, jalapeno, ginger, garlic, and peppercorns. Bring just to a boil; reduce heat, and simmer over medium heat 20 minutes, or until broth is reduced to about 4 cups. Strain through a fine sieve back into saucepan, reserving broth and discarding everything but the chicken.
- Remove chicken meat from the bones, and shred the meat. Return chicken meat to mushroom broth; add sugar, tofu, lime juice, herbs, and soy sauce, and stir to combine. Transfer soup to a covered container, and refrigerate until well chilled, at least 2 hours or overnight. Serve.
Nutrition Facts : Calories 149 g, Cholesterol 32 g, Fat 6 g, Fiber 1 g, Protein 14 g, Sodium 188 g
QUICK ASIAN CHICKEN SOUP
The light, flavorful mushroom soup is the perfect precursor to any Asian-inspired meal.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 20m
Number Of Ingredients 11
Steps:
- In a large saucepan, bring broth, ginger, garlic, red pepper flakes, and 2 cups water to a boil over high heat. Add noodles, lower heat, and simmer until noodles are tender, 6 to 8 minutes.
- Add chicken, bell pepper, and snow peas; cook until chicken is opaque throughout, about 1 minute. Add lime juice, scallions; season with salt. Serve immediately.
Nutrition Facts : Fiber 1 g
ASIAN CHICKEN WITH MUSHROOMS
This is a simple quick meal to prepare a great one if your late in from work or you don't want to fuss and you end up with a great tasting meal in the end. I served this along with other Asian dishes we also had vegetable fried rice and ribs. If making as is it would well with just planes steamed rice or what I think is nicer is egg fried rice, but take your pick. I usually top with sliced green onions but I had used them all and hadn't realised so I have listed it in the ingredients below anyway.
Provided by The Flying Chef
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat peanut oil in a wok, add chicken and cook until chicken is brown, remove and set to one side.
- Add sesame oil to pan, add shallots, mushrooms and garlic stir-fry for a couple of minutes.
- Return chicken to pan along with sauces, water and sugar, stir-fry until mushrooms are soft and everything is heated through.
- It is nice served over egg fried rice.
Nutrition Facts : Calories 357, Fat 21.4, SaturatedFat 5.2, Cholesterol 92.8, Sodium 632.7, Carbohydrate 8.2, Fiber 0.6, Sugar 2.8, Protein 32.1
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5/5 (6)Total Time 1 hr 30 minsCategory Soups And StocksCalories 273 per serving
- First, wash the dried shiitake mushrooms a couple of times and rinse thoroughly. Then soak them in 8 cups of water in the soup pot for 6 hours or overnight. Trim away the stems (after soaking) before cooking and add the mushrooms back to the pot of water.
- Add the dried goji berries and dried Chinese dates to the soup pot (no need to soak these beforehand). Bring to a boil over high heat, and then immediately turn the heat down to low.
- Prepare the chicken while that’s simmering. Wash the chicken and pat it dry with a paper towel. Trim and set aside the chicken breasts for another dish. Cut the rest of the chicken into large pieces. Set aside.
- Once the soup has simmered for 30 minutes, heat a wok over medium high heat until it starts to smoke slightly. Turn the heat down to medium, and add the oil and the ginger slices. Cook for a minute or two.
ASIAN CHICKEN MUSHROOM SOUP - COOKING WITH LEI
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Cuisine AsianCategory SoupServings 2
- In a saucepan, add oil and chicken mince, cook over medium-low heat until the chicken is cooked through.
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- Turn off the heat and stir in the chopped coriander, white pepper powder and fried shallot (optional). Serve and enjoy.
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