Chicken Soup In A Bowl Recipes

CHICKEN SOUP IN A BOWL

Steps:

• Stuff the cavity of the chicken with cilantro and ginger. Truss chicken, and place it in a large heatproof bowl.
• Line a very large pot with a rack. Add about 6 inches of hot water. Place the bowl with the chicken into the pot; the water should come about halfway up the sides of the bowl. Add enough cold water to the bowl to cover the chicken.
• Cover pot, place over high heat, and bring the water in the pot to a boil. Reduce to medium-high, and steam until chicken is done, about 1 hour. Check water level in the pot occasionally, adding more water, if necessary.
• Carefully remove bowl from pot. Divide chicken into 6 pieces. Serve with broth. Pass dipping sauces and mustard separately.

MEAL IN A BOWL WITH CHICKEN, RICE NOODLES AND SPINACH

Steps:

• If possible, do this step a day ahead: Combine the chicken and 3 quarts water in a large, heavy soup pot and bring to a simmer. Skim off foam and add the onion, ginger root, garlic cloves, peppercorns and 1 teaspoon salt. Reduce the heat, cover partially, and simmer 40 minutes. Skim occasionally. Remove the chicken pieces from the broth and allow to cool. Line a strainer with cheesecloth and strain the broth into a bowl. When the chicken is cool enough to handle, shred and refrigerate in a covered container until ready to serve the soup. Refrigerate the broth for at least 3 hours or, preferably, overnight. Lift off the fat from the surface and discard.
• About 30 minutes before you wish to serve the meal, remove the chicken and broth from the refrigerator. Bring the broth to a simmer and add the fish sauce (or soy sauce) and salt to taste. Taste and adjust seasonings. Place the rice noodles in a bowl and cover with hot water. Let sit for 20 minutes, then drain.
• Bring a large pot of water to a boil. Add the noodles and cook just until tender, 30 seconds to a minute. Drain and rinse with cold water. Set aside.
• Just before serving, add the spinach to the simmering soup. To serve the soup, distribute the noodles among 4 to 6 large bowls. Top with shredded chicken and a handful of chopped cilantro. Ladle the simmering broth, with some of the spinach, into each bowl over the chicken and noodles. Serve at once, passing the limes for guests to squeeze on as they wish.

BASIC CHICKEN SOUP

Steps:

• Bring chicken, water, and 1 tablespoon salt to a boil in a large stockpot. Skim foam. Add onions, celery, and garlic. Reduce heat. Simmer, partially covered, for 30 minutes.
• Remove breast, and set aside. Add carrots. Simmer, partially covered, for 40 minutes.
• Remove remaining chicken; discard back and wings. Let cool slightly. Remove meat from bones, and cut into bite-size pieces.
• Stir in desired amount of chicken; reserve the rest for another use. Skim fat. Season with salt.

CHICKEN TORTILLA BOWL SOUP RECIPE BY TASTY

Steps:

• Place diced onion, jalapeno and garlic in the bottom of a slow cooker.
• Place the chicken breasts on top of the veggies.
• Add all canned ingredients and seasonings to the chicken in the slow cooker. Top with the chicken stock.
• Set slow cooker to high and cook for 3 hours.
• Fill a large pot ⅔ full with vegetable oil and heat until it reaches 350°F (180°C).
• Carefully place the tortilla on top of the oil and gently press the tortilla down with a ladle. Fry tortilla until golden brown. Drain on a cooling rack.
• When soup is done, remove chicken and dice it on a cutting board. Return diced chicken to the soup.
• Place fried tortilla bowl in a soup bowl and fill it with the soup.
• Top it off with cheese, avocado, cilantro and garnish with a lime wedge.
• Enjoy!!

LUNCH-BOX CHICKEN SOUP

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add vegetables; cook and stir until carrots are crisp-tender., In a bowl, whisk flour and broth until smooth; stir into pan. Bring to a boil, stirring constantly; cook and stir until thickened, 5-6 minutes. Add remaining ingredients; heat through, stirring occasionally (do not allow to boil).