Chicken Shirataki Noodle Soup Recipes

TERIYAKI CHICKEN NOODLE SOUP

Teriyaki Chicken Noodle Soup image

Scallions, ginger and garlic create the aromatic base for this Asian-inspired chicken noodle soup. Chicken, egg noodles and a colorful mix of veggies make it hearty and satisfying, while teriyaki sauce adds a salty-sweet flavor that's hard to resist.

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 tablespoon toasted sesame oil
4 scallions, chopped (white and green parts separated)
1 2-inch piece ginger, peeled and finely chopped
2 cloves garlic, minced
2 cups low-sodium chicken broth
2 large skinless, boneless chicken breasts (about 8 ounces each)
2 tablespoons teriyaki sauce
Kosher salt
1 cup chopped delicata or other winter squash
9 ounces fresh Asian egg noodles
1 red, yellow or orange bell pepper, thinly sliced
1 5-ounce package baby spinach (about 8 cups)

Steps:

Heat the sesame oil in a large pot over medium heat. Add the scallion whites, ginger and garlic; cover and cook, stirring occasionally, until softened, about 3 minutes.
Add 5 cups water, the chicken broth, chicken breasts, teriyaki sauce and 1/2 teaspoon salt. Increase the heat to medium high; cover and bring to a simmer. Add the squash and reduce the heat to medium low. Cook, covered, until the chicken is just cooked through, about 7 minutes. Remove the chicken to a plate; let cool slightly, then shred.
Return the soup to a simmer over medium-high heat. Add the noodles and bell pepper; cook until the noodles are just tender, about 3 minutes. Add the spinach and shredded chicken. Top with the scallion greens.

CHICKEN & SHIRATAKI NOODLE SOUP

Chicken & Shirataki Noodle Soup image

Found this in the local newspaper. They said these noodles have low carbs and low fat. You can find them in the Asian aisle.

Provided by nemokitty

Categories < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

10 cups chicken broth
2 cups carrots, shredded
1 stalk celery, chopped
3 tablespoons fresh ginger, minced
2 tablespoons garlic, minced
3 (8 ounce) packages fettucine style shirataki noodles, drained and well rinsed before cooking them
4 cups chicken breasts, shredded
3 tablespoons fresh dill, chopped
1 tablespoon lemon juice
salt and black pepper, to taste

Steps:

In a Dutch oven over medium heat, bring the broth to a boil. Add the carrots, celery, ginger and garlic. Cook, uncovered until the veggies are tender, about 10 minutes.
Add the shirataki noodles and chicken, then simmer until the noodles are just hot, 2 to 3 minutes. Stir in the dill and lemon juice and season with salt and pepper.

Nutrition Facts : Calories 90.9, Fat 2.5, SaturatedFat 0.7, Sodium 1280.2, Carbohydrate 7.5, Fiber 1.4, Sugar 3.5, Protein 8.9

CHICKEN "SHIRATAKI TOFU NOODLE" SOUP WITH RUTABAGA

Chicken

Nutritional Information: 135 calories, 1g fat, 15g carbohydrate, 17g protein. I used a soup recipe from a "Taste of Home" publication, and adapted it to use the tofu noodles. Don't be afraid of the tofu noodle...you won't notice the difference! They are made by House Foods America Corporation. Check out their website on where to get this awesome, versatile, low carb product. (www.house-foods.com) I like to eat this with a grilled cheese sandwich for a warm and comforting lunch. Just a note- DO NOT FREEZE this soup. The noodles do not freeze well.

Provided by yogiclarebear

Categories Chicken Breast

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 lb boneless skinless chicken breast, diced into 1/2 inch pieces
2 (8 ounce) packages shiritaki noodles (either spaghetti or fettuccini shape works)
1 medium rutabaga, diced into 1/2 inch pieces
1 medium onion, chopped (5 oz)
9 ounces carrots, chopped (about 2 cups)
4 ounces celery, chopped fine (about 1/2 cup)
9 cups fat-free low-sodium chicken broth
1/2 teaspoon dried thyme
1/2 teaspoon salt (or more)
1/4 teaspoon marjoram
1/4 teaspoon pepper
1/3 cup minced fresh parsley or 1 tablespoon dried parsley

Steps:

Parboil tofu noodles according to package directions. Drain and set aside to cool.
Spray a large stockpot with non-stick cooking spray. Add celery, carrots, and onion, and sauté until onions are tender, about 8-10 minutes.
Add the broth, rutabaga, salt, thyme, marjoram, and pepper. Bring to a boil, reduce heat, and cover. Let simmer for 25-30 minutes.
Meanwhile, spray a large skillet with non-stick cooking spray. Add chicken and cook until no longer pink. Set aside.
Spread tofu noodles over a cutting board and cut them into "manageable" soup pieces. I like to go about 1" long. Set aside.
When the vegetables in the pot are starting to tender, add the noodles and chicken. Cover and simmer another 10 minutes.
Finally, stir in parsley, and heat through.

Nutrition Facts : Calories 147.5, Fat 3.3, SaturatedFat 0.8, Cholesterol 36.3, Sodium 337.2, Carbohydrate 12.2, Fiber 2.7, Sugar 5.4, Protein 18.7

THE ULTIMATE CHICKEN NOODLE SOUP

The Ultimate Chicken Noodle Soup image

My first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this type of soup is my favorite and is in heavy rotation from November to April. It has many incredibly devoted fans.-Gina Nistico, Denver, Colorado

Provided by Taste of Home

Categories Dinner Lunch

Time 1h

Yield 10 servings (about 3-1/2 quarts).

Number Of Ingredients 15

Ingredients

2-1/2 pounds bone-in chicken thighs
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon canola oil
1 large onion, chopped
1 garlic clove, minced
10 cups chicken broth
4 celery ribs, chopped
4 medium carrots, chopped
2 bay leaves
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
3 cups uncooked kluski or other egg noodles (about 8 ounces)
1 tablespoon chopped fresh parsley
1 tablespoon lemon juice
Optional: Additional salt and pepper

Steps:

Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons., Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes., Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes., Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.

Nutrition Facts : Calories 239 calories, Fat 12g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 1176mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein.

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