FRAGRANT CHICKEN AND RICE NOODLE SOUP
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
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
CHICKEN NOODLE SOUP III
In Asia, there are different kinds of 'noodle soup'. Noodle soup is more a noodle dish rather than a soup dish. This one is a great comfort food on a cold day. Light and healthy as well. Quantities are arbitrary. Adjust to own taste. Very important to add the shallots as they give the fragrance and flavor. Instead of egg noodles, sometimes I use macaroni. You can also use soy sauce instead of the salt. If you are adventurous, eat with chopped hot chile pepper or add some cayenne pepper to make the soup spicy.
Provided by Angie
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- In a small skillet over medium heat, cook shallots in oil until brown and fragrant. Remove from heat and set aside.
- Bring a large pot of water to a boil. Cook noodles in boiling water until just tender, 8 to 10 minutes; drain and rinse under cold water. Set aside.
- Bring a small pot of water to a boil; have ready a bowl of ice water. Blanch bean sprouts by plunging them into boiling water for 1 minute, then into cold water. Drain and set aside.
- In a large saucepan over medium heat, bring chicken broth to a simmer.
- Divide noodles evenly between 6 bowls. Top with bean sprouts and shredded chicken. Pour the heated broth into the bowls. Drizzle with the shallot mixture and garnish with the green onion. Season with salt and pepper. Serve at once.
Nutrition Facts : Calories 383.7 calories, Carbohydrate 35.7 g, Cholesterol 72.8 mg, Fat 15.9 g, Fiber 2 g, Protein 25.3 g, SaturatedFat 3.2 g, Sodium 60.9 mg, Sugar 4.1 g
FRAGRANT CHICKEN SOUP WITH CHICKPEAS AND VEGETABLES
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
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
CLASSIC CHICKEN NOODLE SOUP RECIPE BY TASTY
Here's what you need: olive oil, large onion, large carrots, celery, kosher salt, black pepper, garlic, chicken broth, egg noodles, shredded chicken breast, fresh parsley, parmesan cheese
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil until shimmering over medium heat in a large soup pot. Add the onion, carrots, celery, and 1 teaspoon each salt and pepper. Cooking, stirring frequently, until the vegetables are very soft, about 15 minutes.
- Add the garlic and cook until fragrant, about 1 minute. Add the stock and bring to a boil.
- MAKE AHEAD: Do not add the noodles or parsley. Cool and refrigerate the soup in an airtight container for four days, or in the freezer for up to two months. Reheat on the stove and add the noodles and parsley just before serving.
- Add the noodles and cook 6 minutes, then add the chicken and cook about 2 minutes more, until the noodles are cooked through and the chicken is warmed through.
- Season to taste with salt and pepper, then stir in the parsley.
- Serve topped with Parmesan.
- Enjoy!
THE ULTIMATE CHICKEN NOODLE SOUP
In this recipe, I troubleshoot every step of the journey toward the best chicken noodle soup you can make at home. No tricks, no gimmicks (ok, maybe some tricks), just full-flavored liquid gold.
Provided by TheOtherJuliaGulia
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h35m
Yield 12
Number Of Ingredients 14
Steps:
- Peel carrots and add peels to a Dutch oven or other large pot. Trim off ends and leafy tops from celery; add to the pot. Trim dark green stalks from leek; rinse. Cut into 2-inch pieces and place into the pot; add bay leaf and thyme sprigs. Smash and peel 2 garlic cloves and add to the pot.
- Finely chop the light green and white parts of the leek; rinse and set aside in a medium bowl. Slice carrots into small pieces and add to the bowl. Slice celery on the bias and combine with the carrots and leeks. Mince remaining garlic; set aside separately.
- Cut away the skin from the chicken breast; set aside. Place chicken in the pot with the vegetable trimmings and pour in broth to cover. Bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until an instant-read thermometer inserted into the thickest part of the chicken reads at least 165 degrees F (74 degrees C), 30 to 40 minutes.
- Remove chicken; discard skin. Wrap chicken to prevent it from drying out. Strain broth and discard vegetable trimmings.
- Heat a Dutch oven over medium heat; cook chicken skin until lightly crisp and fat has rendered out, about 8 minutes. Remove skin and increase heat to medium-high. Add reserved chopped vegetables; cook, stirring occasionally, until softened and lightly browned, 5 to 6 minutes. Add minced garlic and thyme; cook, stirring constantly, until fragrant, about 1 minute.
- Pour in strained broth; bring to a boil. Reduce heat to medium and simmer, uncovered, until vegetables are tender, about 10 minutes.
- In the meantime, bring a pot of salted water to a boil over high heat. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain.
- Season broth with salt and pepper. Stir in lemon juice; taste and adjust as needed. Stir in shredded chicken and cook until warmed through, about 2 minutes.
- Scoop egg noodles into serving bowls and pour soup on top; garnish with parsley. Serve hot.
Nutrition Facts : Calories 298 calories, Carbohydrate 17.6 g, Cholesterol 110.8 mg, Fat 12.6 g, Fiber 1.4 g, Protein 26.7 g, SaturatedFat 3.4 g, Sodium 1030.3 mg, Sugar 2.3 g
GROWN-UP CHICKEN NOODLE SOUP
It's chicken noodle soup... you know and love it and there's nothing more comforting... now it's just a little more sophisticated!
Provided by rsarahl
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot, combine broth, anise and cinnamon.
- Cook over medium high heat for 10-15 minutes until fragrant.
- Add chicken to liquid and poach until just cooked (about 15 minutes).
- Remove chicken to a plate to cool.
- Bring salted water to a boil in a medium size pot.
- Add noodles and cook al dente, 4-6 minutes.
- Strain noodles and rinse with cold water, then set aside.
- Heat olive oil in a saute pan over medium heat.
- Saute leek, celery, carrot and garlic for about 5 minutes until soft and fragrant.
- Add portobello mushroom and saute for 5 minutes.
- Remove anise and cinnamon from broth.
- Add broth to sauteed vegetables, bring to a simmer and cook for 10 minutes.
- Meanwhile, slice the cool chicken breasts into 1/4 inch pieces.
- Add chicken, noodles and spinach to the simmering broth.
- Cook for 2-4 minutes until the spinach has wilted.
- Taste for seasoning and adjust with salt and pepper to suite.
- Serve immediately with a hearty chunk of french bread.
Nutrition Facts : Calories 296.6, Fat 8.7, SaturatedFat 1.8, Cholesterol 58.2, Sodium 181.5, Carbohydrate 30.6, Fiber 2.7, Sugar 2.8, Protein 26.1
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