WONTON SOUP WITH A KICK
Slightly spicy variation of wonton soup. Cooking the wontons in water rather than broth helps keep the broth clear. Either fresh or frozen wontons can be used.
Provided by SunnyDaysNora
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 15m
Yield 4
Number Of Ingredients 10
Steps:
- Combine chicken broth, soy sauce, sesame oil, rice wine vinegar, lemon juice, garlic, chile-garlic sauce, and salt in a large pot over medium heat; bring to a simmer and cook until hot, about 10 minutes.
- While the broth simmers, bring water to a boil in a separate pot. Cook wontons in boiling water until heated through, about 5 minutes. Remove from water with a slotted spoon and add to the soup.
Nutrition Facts : Calories 293.2 calories, Carbohydrate 33.5 g, Cholesterol 84.2 mg, Fat 9 g, Fiber 1.1 g, Protein 17.7 g, SaturatedFat 2.2 g, Sodium 3373.2 mg, Sugar 2.3 g
THE ULTIMATE CHICKEN NOODLE SOUP
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
Time 1h
Yield 10 servings (about 3-1/2 quarts).
Number Of Ingredients 15
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.
CHICKEN SOUP WITH A KICK
This is an easy chicken soup recipe that I came up with from the ingredients I had on hand. You can certainly do this on the stove top but I chose to put it in a slow cooker. I added a poblano pepper and a whole serrano pepper to give it a little kick. You could also use whatever chicken you have on hand, whole chicken, chicken breasts, thighs, etc..
Provided by Sabor
Categories Clear Soup
Time 6h15m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Chop up the vegetables and put them in the crockpot.
- Add the tomatoes, with juice.
- Add the ranch dressing mix.
- Remove some of the skin of the chicken.
- Place the chicken on top of the vegetables.
- Add the serrano pepper whole and remove before serving.
- Add the water to cover.
- Cook for 6-8 hours on high.
Nutrition Facts : Calories 526.8, Fat 35.8, SaturatedFat 10.2, Cholesterol 162.6, Sodium 191.4, Carbohydrate 10, Fiber 2.8, Sugar 4, Protein 39.8
CHICKEN NOODLE SOUP WITH A LADY'S KICK
A comforting homemade chicken noodle soup with a little sherry and cream to add the special, unique touch of a special lady. This recipe is a combination of Emeril and Paula Deen's chicken noodle soup recipes combined with a unique twist of a special lady!
Provided by Jessica4NYY
Categories Poultry
Time 2h
Yield 10-12 serving(s)
Number Of Ingredients 21
Steps:
- Chicken Stock:.
- Place rinsed chicken in large stock pot and fill with water. Add stock ingredients and bring to a boil. Reduce heat to a simmer, cover partially, and simmer for an hour. Remove chicken from pot and set aside to cool.
- Strain the stock with a sieve, lined with a cheesecloth or strain and remove fat when cooled.
- Pull and shred the chicken meat from bone discarding the skin and bone.
- Melt butter in pan. Add onion, celery, carrots and cook over medium heat until tender. Add parsley and shredded chicken to chicken stock. Add vegetables and sherry to soup. Whisk flour into 1/4 of the heavy cream and slowly stir into soup. Add remaining cream. Simmer soup.
- Cook noodles as directed on package in separate pot. Strain and add noodles to soup. (This avoids starch from combining into soup broth).
- Add salt and fresh gound pepper to taste.
- Serve with crusty french bread or corn bread.
Nutrition Facts : Calories 600.2, Fat 38.6, SaturatedFat 15.6, Cholesterol 168.6, Sodium 680.6, Carbohydrate 22.3, Fiber 2.1, Sugar 3.7, Protein 32.9
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