ASIAN-STYLE BIG BOWL SOUP
Rice provides a simple addition to a flavorful chicken and vegetable soup that's ready in 35 minutes. Perfect if you love Asian cuisine.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- While rice is cooking, heat oil in 4-quart nonstick Dutch oven over medium-high heat. Cook garlic and onions in oil about 30 seconds or until garlic is golden.
- Increase heat to high. Add broth and carrots; cover and heat to boiling, stirring occasionally.
- Reduce heat to medium-low. Stir in remaining ingredients except rice; cover and simmer 10 minutes to blend flavors.
- To serve, place 1/2 cup cooked rice in each of 4 individual shallow soup plates. Ladle about 2 cups soup into each soup plate.
Nutrition Facts : Calories 350, Carbohydrate 39 g, Cholesterol 55 mg, Fat 1, Fiber 3 g, Protein 30 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 2 g, TransFat 0 g
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
SPEEDY ASIAN STYLE CHICKEN SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Remove chicken meat from bones and cut into 1 inch pieces. In a bowl combine soy sauce, ginger and garlic. Add chicken and stir to coat. Marinate for 30 minutes. In a heavy saucepan, heat oil over medium high heat. Add chicken pieces, reserving the marinade. Quickly cook the chicken, stirring constantly. Add the reserved marinade and bring to a simmer. Add hot chicken stock and bring to a simmer. Stir in scallions, spinach and carrot. Break pasta into 4'' pieces and add to the pot. Let simmer for 10 minutes. Serve immediately.
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.
BIG-BOWL ASIAN CHICKEN SOUP
Steps:
- 1. In small bowl, stir together chicken and soy sauce. Cut mushrooms in half or, if large, into quarters. 2. Heat oil in large saucepan over medium-high heat until hot. Add chicken mixture, mushrooms, garlic and crushed red pepper; cook 2 minutes, stirring constantly. Add broth and vinegar; bring to a boil. Reduce heat to medium-low; simmer, uncovered, 2 minutes or until chicken is no longer pink. 3. In another small bowl, stir together water and cornstarch; add to soup. Cook 1 minute or until soup has thickened slightly, stirring constantly. Stir in cabbage and cilantro; cook 2 minutes. TIP *Dark sesame oil is made from toasted sesame seeds. It has a rich, nutty sesame flavor. Look for it in the Asian section of the grocery store.
ASIAN CHICKEN NOODLE SOUP
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
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.
ASIAN-STYLE CHICKEN SOUP
Ginger, fish sauce, and rice noodles make this a chicken soup for aficionados of Thai cuisine.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 11
Steps:
- Soak noodles according to package instructions. Meanwhile, in a large pot, combine broth, fish sauce, soy sauce, and ginger and bring to a boil. Reduce heat and simmer until ginger is fragrant, 5 to 8 minutes. Stir in chicken and rice noodles and cook until warmed through, 2 minutes. Divide soup among 6 bowls; top with scallions, cilantro, basil, tomatoes, and jalapeno. Serve with lime wedges.
Nutrition Facts : Calories 301 g, Fat 7 g, Fiber 3 g, Protein 32 g, SaturatedFat 2 g
ANGELA'S ASIAN-INSPIRED CHICKEN NOODLE SOUP
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
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
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