Fragrant Chicken And Rice Noodle Soup Recipes

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FRAGRANT CHICKEN SOUP WITH CHICKPEAS AND VEGETABLES



Fragrant Chicken Soup with Chickpeas and Vegetables image

This substantial soup is zippier than the usual matzo-ball-type golden chicken soup. It has a rich tomato base that is laced with fragrant spices - turmeric, cinnamon, paprika, ginger, nutmeg and cayenne - and it's loaded with hearty vegetables.

Provided by Melissa Clark

Categories     dinner, soups and stews

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 20

2 tablespoons olive oil
1 Spanish onion, chopped
1/2 teaspoon kosher salt, more to taste
3/4 teaspoon ground cinnamon
3/4 teaspoon ground turmeric
1/2 teaspoon sweet paprika
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground black pepper
Pinch of cayenne
2 tablespoons tomato paste
2 celery stalks, diced
1 turnip, peeled and diced
1 sweet potato, peeled and diced
1 quart chicken broth
1 3/4 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
1 can (15 ounces) chickpeas, drained
1/2 cup chopped cilantro, more for garnish
1 tablespoon fresh lemon juice
Lemon wedges, for serving

Steps:

  • Heat oil in a large soup pot over high heat. Add onion and salt and sauté until limp, 3 minutes. Add all spices and sauté until they release their fragrance, about 2 minutes. Add tomato paste and sauté another minute, until darkened but not burned. (If tomato paste looks too dark too quickly, lower heat.)
  • Add celery, turnip and sweet potato and continue to sauté until celery starts to soften, about 10 minutes.
  • Return heat to high if you lowered it, and add broth to pot. Bring to a simmer, then add chicken. Partially cover pot, lower heat to medium low, and simmer for 15 minutes.
  • Add chickpeas and cilantro to pot and continue simmering until chicken is cooked through and vegetables are tender, about 10 minutes longer. Stir in the lemon juice and more salt if desired, and serve garnished with cilantro and lemon wedges.

Nutrition Facts : @context http, Calories 299, UnsaturatedFat 7 grams, Carbohydrate 24 grams, Fat 10 grams, Fiber 5 grams, Protein 27 grams, SaturatedFat 2 grams, Sodium 555 milligrams, Sugar 7 grams, TransFat 0 grams

FRAGRANT CHICKEN AND RICE NOODLE SOUP



Fragrant Chicken and Rice Noodle Soup image

This light, fresh-tasting soup is based on a Vietnamese pho. The chicken provides both the stock and the meat for the soup. A Jill Dupleix recipe.

Provided by AmandaInOz

Categories     Whole Chicken

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 18

1 (1 5/8 kg) whole chickens
2 white onions, finely sliced
5 cm knob fresh ginger, peeled and sliced
2 cinnamon sticks
6 cardamom pods, crushed
3 star anise
1 tablespoon brown sugar
1 teaspoon salt
2 tablespoons fish sauce
4 tablespoons crisp-fried shallots
300 g fresh rice noodles
3 spring onions, finely sliced
200 g bean sprouts, rinsed
1 red chili pepper, finely chopped
1 bunch vietnamese mint
1 bunch fresh Asian basil
1 bunch coriander
1 lime, cut into wedges

Steps:

  • Rinse the chicken, place in a large pot with enough cold water to cover and bring to the boil, skimming.
  • Add the onions, ginger, cinnamon, cardamom, star anise, sugar and salt. Simmer for 30 minutes, remove chicken, carve off breasts, and set aside. Return the chicken to the broth and simmer for a further 30 minutes.
  • Strain the broth and finely slice the chicken breast and leg meat. Gently reheat the broth with the fish sauce, and 2 tbsp fried shallots.
  • Cover the noodles with hot water, gently separate using chopsticks, and drain.
  • Divide the noodles between four deep, warmed soup bowls.
  • Arrange the chicken meat on top; ladle the hot broth into each bowl, and scatter with remaining fried shallots, spring onions, bean shoots, chilli, mint, basil and coriander. Guests squeeze lime wedges into broth to taste.

Nutrition Facts : Calories 1215.3, Fat 64.2, SaturatedFat 18.3, Cholesterol 292, Sodium 1695.6, Carbohydrate 80.5, Fiber 4.3, Sugar 9.3, Protein 74.8

OLD-FASHIONED CHICKEN AND RICE SOUP



Old-Fashioned Chicken and Rice Soup image

This recipe came from the Ontario Milk Calendar May of 1995. It is absolutely yummy, creamy, and soft and very filling.

Provided by zippiestfriend

Categories     Chicken

Time 30m

Yield 6 bowls, 6-8 serving(s)

Number Of Ingredients 11

1/4 cup butter, 50 ml
1 onion, chopped 1
1 carrot, diced 1
1 celery rib, diced 1
1/2 lb raw chicken, diced 250 g
1/3 cup all-purpose flour, 75 ml
3 cups chicken stock, 750 ml
1/2 teaspoon salt, 2 ml
1/4 teaspoon pepper, 1 ml
2 cups milk, 500 ml
1 1/2 cups cooked rice, 375 ml

Steps:

  • In a large saucepan melt butter. Add onion, carrot and celery. Cook gently 5 min until vegetables are fragrant and tender.
  • Add chicken. Cook 2 to 3 min until chicken loses its raw appearance.
  • Sprinkle with flour. Cook 3 to 4 min, browning lightly.
  • Add chicken stock and bring to a boil. Season with salt and pepper. Cook 15 minute.
  • Add milk and bring to a boil. Add rice and cook 5 to 10 minute (If soup is thicker than you wish, add a bit more milk, if it is thinner than you like cook uncovered for 5 to 10 min to reduce it.) Taste and adjust seasoning if necessary.
  • Variation.
  • For Cream of Chicken Noodle Soup, add 1 ½ cups (375 ml) cooked noodles instead of the rice.
  • If you have left over cooked chicken or turkey, add it with the cooked rice in step #5 and omit step #2.

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