CHINESE CHICKEN NOODLE SOUP
Steps:
- Make a chicken stock. Then shred the leg meats into shreds.
- Pour enough water in a pot and then cook the noodles as instructed. At the last minute, add the Bok Choy leaves in.
- At the same time, prepare two serving bowls, add salt, white pepper and scallion in bottle. Pour 1 cup of hot chicken stock. Mix well.
- Transfer the noodles to serving bowls, top with shredded chicken and pour the extra stock to cover the noodles.
Nutrition Facts : Calories 614 kcal, Carbohydrate 81 g, Protein 22 g, Fat 21 g, SaturatedFat 9 g, Cholesterol 14 mg, Sodium 3685 mg, Fiber 2 g, Sugar 9 g, ServingSize 1 serving
CHINESE CHICKEN NOODLE SOUP
Full of fresh aromatics and flavors, this Chinese chicken noodle soup will warm you through and through on chilly days and comfort you when you're feeling under the weather.
Provided by Maggie Zhu
Categories Soup
Time 25m
Number Of Ingredients 16
Steps:
- Heat the oil in a 3.5 qt pot or dutch oven over medium heat until hot. Add the chicken thighs. Cook undisturbed for a minute or until the bottom turns light golden.
- Flip the chicken thighs. Add the garlic, ginger, green onion, cumin, and Sichuan peppercorns. Cook for 1 minute, stirring occasionally, until the spices release fragrance.
- Add the Shaoxing wine, stock, cilantro, and bay leaf. Bring to a boil over medium-high heat, then reduce to a simmer. Cook covered for 20 minutes.
- Meanwhile, cook the noodles in a separate pot according to package directions. (*Footnote 3)
- Remove the chicken with a pair of tongs and transfer it to a plate. Use two forks to remove and discard the chicken skin. Then use the forks to shred the chicken meat.
- Use a mesh colander to remove the solid ingredients and discard them.
- Add the soy sauce and taste the broth to adjust the seasoning. Heat over medium-high heat again, to return to a boil.
- Add the carrots and cook for 3 minutes. Add the bok choy for another minute or until it reaches the desired texture. Add back the shredded chicken and give it a stir, so it warms up again.
- Transfer the noodles, the broth and vegetables to serving bowls. Garnish with a sprig of cilantro and serve hot.
Nutrition Facts : ServingSize 1 serving, Calories 291 kcal, Carbohydrate 17.3 g, Protein 26.2 g, Fat 13.4 g, SaturatedFat 3.5 g, Cholesterol 102 mg, Sodium 345 mg, Fiber 2.2 g, Sugar 2.3 g
CHINESE CHICKEN NOODLE SOUP
Chinese Chicken Noodle Soup - easy noodle soup with chicken broth, noodles and bok choy. This recipe is so easy and comforting, perfect as a quick and hearty lunch.
Provided by Rasa Malaysia
Categories Chinese Recipes
Time 20m
Number Of Ingredients 11
Steps:
- Prepare your noodles first by boiling the noodles al dente. Rinse the noodles with running water, drain and set aside.
- Prepare the garlic oil by stir-frying the garlic in the oil until they turn light to golden brown. Set aside.
- Prepare the broth by bringing the chicken broth and water to boil. Add the mushrooms, carrot, baby bok choy, white pepper, and salt to taste. Once they are cooked, turn off the heat.
- To serve, add the noodles in a bowl, and top with the shredded chicken on top. Ladle the soup on top of the noodles and top with the garlic oil. Serve immediately. If you like, you can serve it with cut red chilies in soy sauce.
Nutrition Facts : Calories 237 calories, Carbohydrate 99 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fat 29 grams fat, Fiber 10 grams fiber, Protein 20 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 2 people, Sodium 3148 grams sodium, Sugar 14 grams sugar
CHINESE CHICKEN SOUP
This chicken ramen soup is spiced with turmeric, chile paste and ginger, and flavored with soy sauce.
Provided by sal
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- In a large pot, heat oil over medium heat. Cook turmeric, ginger and chile paste in oil until fragrant, 1 to 2 minutes. Stir in chicken, broth, sugar, soy sauce and celery. Bring to a boil, then introduce noodles and cook 3 minutes. Stir in lettuce and remove from heat. Serve garnished with green onions.
Nutrition Facts : Calories 172.1 calories, Carbohydrate 6.5 g, Cholesterol 45.1 mg, Fat 8.7 g, Fiber 0.6 g, Protein 17 g, SaturatedFat 2 g, Sodium 1048.5 mg, Sugar 3 g
ONE-POT CHINESE CHICKEN NOODLE SOUP
Cook a Chinese-inspired chicken noodle soup in just over half-an-hour for a hearty dinner. Using pickled ginger and leftover roast chicken makes it special
Provided by Tom Kerridge
Categories Lunch, Soup, Starter, Supper
Time 25m
Number Of Ingredients 9
Steps:
- Drizzle the honey over the base of a large saucepan and bubble briefly to a caramel, then splash in the soy, bubble, add half the chilli and the chicken stock and simmer for 5 mins.
- Add the chicken, if using, and ginger, and simmer for another 5 mins. Stir in the cabbage and noodles and cook until just wilted and the noodles have heated through. Ladle into bowls and sprinkle over the remaining chilli and the spring onions.
Nutrition Facts : Calories 265 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 19 grams protein, Sodium 1.8 milligram of sodium
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.
CHINESE CHICKEN NOODLES SOUP
Steps:
- To a soup pot add chicken stock, crushed garlic, ginger slices, spring onion, cilantro roots, black peppercorn. Let it come to a boil.
- Gently slide the chicken breast to the pot. Simmer and let it cook for 8 minutes. Take the pot off the flame and let it rest for 5 minutes.
- Remove the chicken breast, cover and keep it aside.
- Strain the content of the pot in a colander. Discard the aromatics.
- Transfer the strained stock back to the soup pot. Let it come to a boil, then simmer. Add soy sauce, Chinese cooking vinegar and sugar. Check the seasoning.
- Time to add the veggies. If you are adding any tough veggies add them first let them cook for a few minutes or so, followed by softer vegetables. Veggies like spinach. bok choy should be added at the end and cook for 30 seconds.
- Meanwhile, cook noodles in a separate pan. Shred chicken with two forks.
Nutrition Facts : ServingSize 1 serving
ASIAN CHICKEN NOODLE SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon sesame oil in a large pot over medium-high heat. Add the carrots, celery and ginger; stir in the scallions, reserving 2 tablespoons scallion greens. Season the vegetables with a pinch each of salt and pepper and cook, stirring occasionally, until the ginger softens, about 2 minutes.
- Season the chicken with salt and pepper and add to the pot along with the chicken broth and star anise. Cover and bring to a simmer over high heat, about 5 minutes. Reduce the heat to maintain a simmer, cover and cook until the chicken is just cooked through, 6 to 8 minutes. Remove the chicken with tongs and transfer to a cutting board; let cool slightly, then shred.
- Meanwhile, increase the heat under the pot to high. Stir in the spaghetti and 3 cups water; cover and cook, stirring occasionally, until al dente, about 8 minutes. Stir in the wontons and simmer until tender, 1 to 2 minutes. Stir in the spinach and shredded chicken and heat through; season with salt and pepper.
- Divide the soup among bowls, discarding the star anise pods. Top with the reserved scallion greens and drizzle with the remaining 1 tablespoon sesame oil.
Nutrition Facts : Calories 430, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 88 milligrams, Sodium 591 milligrams, Carbohydrate 40 grams, Fiber 5 grams, Protein 39 grams, Sugar 5 grams
CHINESE-STYLE CHICKEN NOODLE SOUP
This soup is high in flavor and low in colories. It is packed full of vegetables that add to the great taste of this easy to make soup. The whole family will enjoy eating this dish. This recipe was posted in my local newspaper.
Provided by CarolAT
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot, heat the oil over medium-high. Add the garlic and cook, stirring constantly, until fragrant and begins to turn golden, about 1 minute.
- Add the broth, soy sauce and vinegar. Cover the pot and bring to a simmer.
- Meanwhile, in a small bowl, toss chicken with cornstarch. Add to the simmering broth along with the noodles.
- Return to a simmer and cook until the noodles are tender and the chicken is no longer pink in the center, about 3 minutes.
- Stir in the stir-fry vegetable mix and cook until they are heated through.
Nutrition Facts : Calories 120.5, Fat 3, SaturatedFat 0.6, Cholesterol 32.9, Sodium 546.7, Carbohydrate 5.7, Fiber 0.1, Sugar 0.5, Protein 17.8
ASIAN CHICKEN NOODLE SOUP
This tasteful chicken noodle soup with a zesty Asian flair features chicken broth, soy sauce, garlic, ginger and colorful vegetables and it's ready in less than 30 minutes. This recipe was sent ot me from Campbell's Kitchen -
Provided by Chef mariajane
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat broth, soy sauce, ginger, black pepper, carrot, celery, red pepper, green onions and garlic in a 2-quart saucepan over medium-high heat to a boil.
- Stir in noodles and chicken. Reduce heat to medium. Cook for 10 minutes or until noodles are tender.
- TIP: For an interesting twist: Use 1 cup sliced bok choy for the celery and 2 oz. uncooked celophane noodles for the curly Asian noodles. Reduce cook time to 5 minutes.
Nutrition Facts : Calories 85.6, Fat 2.4, SaturatedFat 0.7, Cholesterol 2.2, Sodium 1478.9, Carbohydrate 5.5, Fiber 1.2, Sugar 2.5, Protein 10.4
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.
More about "chinese chicken noodle soup recipes"
CHICKEN NOODLE SOUP RECIPES | ALLRECIPES
From allrecipes.com
QUICK & EASY CHINESE CHICKEN NOODLE SOUP - ERREN'S …
From errenskitchen.com
EASY CHINESE CHICKEN AND NOODLE SOUP RECIPE
From mashed.com
CHINESE NOODLE SOUP | RECIPETIN EATS
From recipetineats.com
ASIAN CHICKEN NOODLE AND SPINACH SOUP - DIABETIC …
From diabeticfoodie.com
ASIAN STYLE CHICKEN NOODLE SOUP | DONNA HAY
From donnahay.com.au
CHINESE CHICKEN NOODLE SOUP RECIPE - EATINGRICHLY.COM
From eatingrichly.com
LITERALLY THE BEST CHICKEN NOODLE SOUP RECIPE
From therecipecritic.com
10 BEST CHINESE NOODLE SOUP RECIPES | YUMMLY
From yummly.com
DAVID CHANG’S CHINESE CHICKEN NOODLE SOUP | DULA …
From dulanotes.com
FOOLPROOF POACHED CHICKEN CHINESE NOODLE SOUP
From recipetineats.com
CHICKEN, CORN AND NOODLE SOUP | 30 MINUTE RECIPE
From bakeplaysmile.com
CHINESE CHICKEN NOODLE SOUP - NOSHING WITH THE NOLANDS
From noshingwiththenolands.com
EASY CHICKEN NOODLE SOUP | CHINESE RECIPES | GOODTO
From goodto.com
CHICKEN SAUCE WITH YAM RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
INSTANT POT CHINESE CHICKEN NOODLE SOUP - GIRL AND THE KITCHEN
From girlandthekitchen.com
CHINESE LEFTOVER CHICKEN, SWEETCORN, EGG AND NOODLE SOUP
From spaulyseasonalservings.com
ASIAN CHICKEN NOODLE SOUP - COOKING CLASSY
From cookingclassy.com
QUICK & EASY CHINESE NOODLE SOUP - ERREN'S KITCHEN
From errenskitchen.com
THE BEST CHINESE CHICKEN AND EGG NOODLE SOUP - SCRUFF & STEPH
From scruffandsteph.com
CHICKEN STIR-FRY NOODLES (EASY ASIAN RECIPE) - RASA MALAYSIA
From rasamalaysia.com
SPICY ASIAN CHICKEN AND NOODLE SOUP RECIPE | MYRECIPES
From myrecipes.com
CHINESE CHICKEN NOODLE SOUP - KIRBIE'S CRAVINGS
From kirbiecravings.com
CHINESE CHICKEN NOODLE SOUP RECIPE - MASALA HERB
From masalaherb.com
15 MINUTE ASIAN CHICKEN NOODLE SOUP - DRIVE ME HUNGRY
From drivemehungry.com
NOURISHING ASIAN-INSPIRED CHICKEN SOUP RECIPE - AMBITIOUS KITCHEN
From ambitiouskitchen.com
EASY CHINESE CHICKEN NOODLE SOUP - RECIPE WINNERS
From recipewinners.com
ASIAN CHICKEN NOODLE SOUP - A CEDAR SPOON
From acedarspoon.com
EASY ASIAN CHICKEN NOODLE SOUP - COOKING FOR KEEPS
From cookingforkeeps.com
ASIAN CHICKEN NOODLE SOUP (KETO, LEFTOVER TURKEY) - I HEART …
From iheartumami.com
DINNER TONIGHT: SICHUAN-STYLE CHICKEN NOODLE SOUP RECIPE
From seriouseats.com
ASIAN CHICKEN NOODLE SOUP RECIPE | MYRECIPES
From myrecipes.com
ASIAN CHICKEN NOODLE SOUP {EASY & AUTHENTIC}
From healthychristianhome.com
ORIGINAL CHICKEN NOODLE SOUP RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
CHINESE CHICKEN NOODLE SOUP RECIPE | GOOD FOOD
From goodfood.com.au
ASIAN CHICKEN NOODLE SOUP | MY MARKET KITCHEN
From mymarketkitchen.tv
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#15-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #soups-stews #pasta #poultry #asian #chinese #chicken #dietary #meat #chicken-breasts #pasta-rice-and-grains
You'll also love