Chicken And Pork Short And Long Soup Recipes

LONG SOUP

Long Soup image

A touch of East Asian in this soup, hope that you will like it as much as I do.

Provided by CORWYNN DARKHOLME

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

Time 35m

Yield 4

Number Of Ingredients 8

Ingredients

1 ½ tablespoons vegetable oil
¼ small head cabbage, shredded
4 ounces lean pork tenderloin, cut into thin strips
½ teaspoon minced fresh ginger root
6 cups chicken broth
2 tablespoons soy sauce
8 fresh green onions, chopped
4 ounces dry Chinese egg noodles

Steps:

Using a large skillet or wok, heat oil over medium-high heat. Add cabbage and pork; stir-fry until pork is no longer pink inside, approximately 5 minutes. Stir in ginger.
Add chicken broth and soy sauce and bring to a boil. Reduce heat to low; simmer 10 minutes, stirring occasionally.
Stir in onions and add noodles. Cook until noodles are tender, 2 to 4 minutes more.

Nutrition Facts : Calories 255.7 calories, Carbohydrate 28 g, Cholesterol 18.4 mg, Fat 8.9 g, Fiber 5.7 g, Protein 17.9 g, SaturatedFat 1.6 g, Sodium 1623.4 mg, Sugar 3.3 g

CHICKEN AND PORK SHORT AND LONG SOUP

Chicken and Pork Short and Long Soup image

Make and share this Chicken and Pork Short and Long Soup recipe from Food.com.

Provided by Jewelies

Categories Chicken

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 kg chicken wings
4 star anise
2 cm piece ginger, sliced
2 green onions, roughly chopped
2 tablespoons light soy sauce
1/4 cup shaoxing wine
300 g pork mince
2 green onions, finely chopped, extra
1 stick celery, finely chopped
1 teaspoon sesame oil
1 tablespoon soy sauce
salt and pepper, to taste
12 wonton wrappers
300 g thin egg noodles

Steps:

Put chicken wings, star anise, ginger and green onions in a saucepan and fill with enough water to just cover the ingredients. Bring to the boil and reduce to a simmer. Simmer for 1 hour, then strain stock through a colander into a large saucepan. Reserve chicken wings.
Return stock to the boil, reduce heat and simmer for 30 minutes or until the liquid is reduced by half. Add the light soy sauce and shaoxing wine and stir to combine.
Shread chicken from the meaty part of the wings and reserve. Discard bones and skin.
Put pork, extra green onion, celery, sesame oil and soy sauce in a mefium mixing bowl, season with salt and pepper and mix until combined.
Arrange wonton wrappers on a flat surface. Put heaped teaspoonfuls of pork mixture in the centre of wrappers. Brush around the edges of each wrapper with water, gather the sides and pinch together at the top to form small bags.
Add wontons and noodles to the stock and simmer for 5 - 8 minutes or until the wontons float to the top. Add the shredded chicken and serve.

Nutrition Facts : Calories 1134.3, Fat 60.7, SaturatedFat 18.2, Cholesterol 311.7, Sodium 1142, Carbohydrate 69.5, Fiber 3.6, Sugar 2.2, Protein 73.2

SUPER-EASY PORK CHOP (OR CHICKEN) AND STUFFING BAKE

Super-Easy Pork Chop (Or Chicken) and Stuffing Bake image

After trying several recipes, I combined a little from each one & came up with super-easy & VERY tasty recipe.

Provided by Chantel71

Categories One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

4 -6 pork chops, depending on size (or Chicken, pieces or breasts)
1 (6 ounce) box chicken (any kind...I use store brand) or 1 (6 ounce) box pork stuffing mix (any kind...I use store brand)
1 (10 ounce) can cream of chicken soup (or, your choice...mushroom,celery,etc.)
1 (15 ounce) can whole kernel corn
1 cup water
1/4 cup melted butter
1/2 cup water (OR milk...to mix with soup)
6 ounces shredded cheese (type & amt. your choice...I vary,mozzarella,cheddar,colby..)
salt
pepper
garlic powder

Steps:

Preheat oven to 350.
Place chops in lightly greased 9x13 baking dish. Season with salt, pepper, and garlic powder.
Mix stuffing with 1 cup water, melted butter and can of corn.
Spread stuffing mixture into dish, around and covering chops.
Mix soup with 1/2 cup water and pour over stuffing mixture, concentrated mainly over chops.
Sprinkle shredded cheese over all.
Bake uncovered at 350 for 45 minutes.

Nutrition Facts : Calories 674.9, Fat 45.2, SaturatedFat 21.2, Cholesterol 157.8, Sodium 1401.4, Carbohydrate 29.2, Fiber 2.2, Sugar 3, Protein 40.4

CHICKEN LONG RICE SOUP

Chicken Long Rice Soup image

This Hawaiian-style chicken soup has been a family favorite for many generations. The leftovers are great, and it freezes well. Even my Texas man loves it!

Provided by Mama Smith

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

Time 1h30m

Yield 8

Number Of Ingredients 8

Ingredients

3 pounds chicken leg quarters
3 (32 ounce) cartons low-sodium chicken broth
1 tablespoon Hawaiian sea salt
1 (1/2 inch) piece fresh ginger root, sliced
1 large Maui sweet onion, cubed
1 (8 ounce) package uncooked bean threads (cellophane noodles)
1 bunch green onions, thinly sliced
1 small head bok choy, chopped

Steps:

Place chicken, chicken broth, salt, and ginger into a large pot. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the chicken is tender and no longer pink, about 35 minutes. Remove chicken, and strain broth into a new pot. Discard the solids.
Fill a bowl with hot tap water. Add the long rice noodles, and let sit for 30 minutes to soften.
Stir onion into the broth, and bring to a boil, then reduce heat to medium-low. Meanwhile, remove the skin and bones from the chicken and discard. Roughly chop the meat and set aside. Add the noodles, chicken meat, green onion and bok choy; simmer until noodles are tender.
After the noodles have sat for 30 minutes, stir in the chicken meat, green onion, and bok choy. Reheat and serve.

Nutrition Facts : Calories 395.5 calories, Carbohydrate 29.1 g, Cholesterol 101.5 mg, Fat 15.4 g, Fiber 1.2 g, Protein 33 g, SaturatedFat 4.7 g, Sodium 1118.4 mg, Sugar 2.7 g

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