Gingery Chicken Soup With Zucchini Noodles Recipes

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GINGERY CHICKEN SOUP WITH ZUCCHINI "NOODLES"



Gingery Chicken Soup with Zucchini

This immunity-boosting chicken noodle soup is just as comforting as your grandma's, but it's also gluten-free and paleo-friendly, thanks to a big helping of spiralized zucchini "noodles" instead of traditional wheat-based pasta. The homemade chicken broth is flavored with ginger in two ways: sliced ginger simmers slowly to lend warming background notes, while freshly grated ginger added at the end of cooking brings zippy flavor and extra health benefits.

Provided by www.epicurious.com

Categories     Soup

Time 4h5m

Yield 1

Number Of Ingredients 13

4 medium carrots (about 1 1/4 pounds), divided
3 (3') pieces ginger, unpeeled
1 (3 1/2-4 pound) whole chicken
1 medium onion, unpeeled, cut into sixths
3 celery stalks, cut into 2' pieces
1 head of garlic, halved crosswise
1 tablespoon black peppercorns
Handful of cilantro stems, plus leaves (for serving; optional)
2 medium zucchini (about 10 ounces)
2 teaspoons kosher salt, plus more
3/4 teaspoon freshly ground black pepper, plus more
Lime wedges (for serving; optional)
A large stockpot (at least 8 quarts); a spiralizer or mandoline with a medium julienne blade

Steps:

  • For complete instructions, visit the original site at https://www.epicurious.com/recipes/food/views/gingery-chicken-soup-with-zucchini-noodles

Nutrition Facts : ServingSize serving, Sugar 0 g, Sodium 1880 mg, Cholesterol 1157 mg, SaturatedFat 68 g, Calories 3225 kcal, Carbohydrate 2 g, Protein 342 mg, Fat 195 g

GINGERY CHICKEN SOUP WITH ZUCCHINI "NOODLES"



Gingery Chicken Soup with Zucchini

This immunity-boosting chicken noodle soup is just as comforting as your grandma's, but it's also gluten-free and paleo-friendly, thanks to a big helping of spiralized zucchini "noodles" instead of traditional wheat-based pasta. The homemade chicken broth is flavored with ginger in two ways: sliced ginger simmers slowly to lend warming background notes, while freshly grated ginger added at the end of cooking brings zippy flavor and extra health benefits.

Provided by Rhoda Boone

Categories     Soup/Stew     Dinner     Chicken     Carrot     Cilantro     Garlic     Ginger     Zucchini

Yield Serves 6

Number Of Ingredients 14

4 medium carrots (about 1 1/4 pounds), divided
3 (3") pieces ginger, unpeeled
1 (3 1/2-4 pound) whole chicken
1 medium onion, unpeeled, cut into sixths
3 celery stalks, cut into 2" pieces
1 head of garlic, halved crosswise
1 tablespoon black peppercorns
Handful of cilantro stems, plus leaves (for serving; optional)
2 medium zucchini (about 10 ounces)
2 teaspoons kosher salt, plus more
3/4 teaspoon freshly ground black pepper, plus more
Lime wedges (for serving; optional)
Special Equipment
A large stockpot (at least 8 quarts); a spiralizer or mandoline with a medium julienne blade

Steps:

  • Scrub 2 carrots and cut into 2" pieces. Finely grate ginger to yield 1 tsp., then thinly slice remaining ginger. Place chopped carrots, ginger slices, chicken, onion, celery, garlic, peppercorns, and cilantro stems, if using, in stockpot. Fill with cold (preferably filtered) water to cover (about 4 quarts). Cover and heat over high until mixture comes to a low boil. Immediately reduce heat to medium-low and bring to a simmer. Cook, uncovered, skimming foam and fat from the surface occasionally and reducing heat if needed so mixture does not come to a boil, until chicken is just cooked through, about 30 minutes.
  • Using tongs, carefully transfer chicken to a rimmed baking sheet. Let cool slightly, about 15 minutes. Remove meat from bones, discard skin, and return bones to pot. Continue to simmer until liquid is flavorful andreduced, about 2 hours. Shred chicken into bite-sized pieces and reserve.
  • Peel remaining 2 carrots and cut into 1/4"-thick slices on the bias. Spiralize zucchini into noodles (alternatively, use mandoline with julienne blade). Divide zucchini noodles among bowls.
  • Carefully strain broth into a large bowl or another pot (you should have about 8 cups). Return broth to stockpot and bring to a simmer. Add shredded chicken, sliced carrots, 1 tsp. grated ginger, 2 tsp. salt, and 3/4 tsp. pepper and cook until carrots are tender, 5-7 minutes. Remove from heat, taste, and adjust seasoning.
  • Ladle soup over zucchini noodles and top with cilantro, if using. Serve with lime wedges alongside, if using.
  • Do Ahead
  • Soup (without zucchini) can be made 3 days ahead. Cover and chill, or freeze up to 6 months. When ready to serve, rewarm soup, spiralize zucchini, and divide zucchini among bowls. Ladle soup over zucchini.

GINGER CHICKEN NOODLE SOUP



Ginger Chicken Noodle Soup image

The classic cure-all chicken noodle soup gets a Japanese makeover, with slices of miso-marinated chicken breast and hearty udon noodles in a steamy broth. Grated daikon radish and fresh ginger not only brighten the flavor--their subtle heat and pepperiness may even help clear congestion.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h45m

Number Of Ingredients 15

2 tablespoons white or yellow miso
1 tablespoon dry white wine
1 1/2 teaspoons packed dark-brown sugar
1 1/2 teaspoons toasted sesame oil
4 1/2 teaspoons grated ginger (from a 3-inch piece)
2 bone-in, skin-on chicken-breast halves (each 10 ounces)
Safflower oil, for baking sheet
6 cups Essential Chicken Stock
3 1/2 ounces fresh shiitake-mushroom caps, halved
1 tablespoon tamari or soy sauce
Coarse salt
8 ounces dried udon noodles
1 bunch watercress, tough stems removed (about 3 cups)
4 scallions, cut into 2-inch lengths and finely julienned (about 1/2 cup)
1/2 cup grated daikon radish

Steps:

  • Stir together miso, wine, brown sugar, sesame oil, and 1 1/2 teaspoons ginger. Rub mixture all over chicken and under skin; let stand 1 hour. Preheat oven to 450 degrees with rack in upper third. Place chicken, skin-side up, on a lightly oiled rimmed baking sheet; roast until a thermometer inserted in thickest part of breasts (avoiding bone) registers 135 degrees, 12 to 14 minutes. Increase heat to broil and cook, rotating pan, until skin is crisp and thermometer registers 160 degrees, 3 to 4 minutes more. Let rest 15 minutes; remove meat from bones and slice crosswise.
  • Bring stock and mushrooms to a boil in a medium pot, then reduce heat and simmer until mushrooms are tender, about 15 minutes. Stir in remaining 1 tablespoon ginger and tamari; season with salt. In another pot, cook udon in salted boiling water according to package instructions; drain and rinse. Divide udon, broth, and mushrooms among bowls. Top with chicken, watercress, and scallions; serve, with daikon.

CHICKEN GARLIC GINGER HEALING SOUP



Chicken Garlic Ginger Healing Soup image

Have a cold or the flu? Try this soup to kick up your immune system and get healthy fast! Plus, this soup tastes SO good. My husband loves it! (Whew!) This soup is also great for inflammation and arthritis, due to the healing qualities of gingerol (from the ginger).

Provided by replank

Categories     Chicken Breast

Time 50m

Yield 1 large pan!, 12 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
2 tablespoons fresh garlic, minced
2 tablespoons fresh ginger, minced
1 tablespoon ginger paste (optional)
1 teaspoon cayenne pepper
salt, to taste
pepper, to taste
1 large sweet onion, Finely diced
2 lbs boneless skinless chicken breasts, cut into pieces
1/2 cup fresh carrot, sliced
32 ounces chicken broth, organic
6 -8 cups water, depending on preference
1 cup fresh spinach

Steps:

  • Heat olive oil in a large pan.
  • Add fresh garlic, fresh ginger, and onion.
  • Cook for 3-4 minutes. Add Ginger paste, cayenne pepper, and salt & pepper. Cook for an additional 3-4 minutes, stirring often.
  • Add the chicken broth, water, chicken, and carrots.
  • Bring to a boil. Reduce heat and simmer for 30 minutes (feel free to cook on low for up to an hour).
  • Add spinach and let cook for 5 minutes just before serving.
  • Note: you can also add mushrooms, to add in more antioxidants. Simply add to the soup at the same time you add the carrots.

GINGER CHICKEN NOODLE SOUP



Ginger Chicken Noodle Soup image

This is one of my favorite soup recipes to serve in the wintertime because it's super easy to make and fills the house with a wonderful aroma. My whole family loves it! -Brandy Stansbury, Edna, Texas

Provided by Taste of Home

Categories     Lunch

Time 3h45m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 11

1 pound boneless skinless chicken breasts, cubed
2 medium carrots, shredded
3 tablespoons sherry or reduced-sodium chicken broth
2 tablespoons rice vinegar
1 tablespoon reduced-sodium soy sauce
2 to 3 teaspoons minced fresh gingerroot
1/4 teaspoon pepper
6 cups reduced-sodium chicken broth
1 cup water
2 cups fresh snow peas, halved
2 ounces uncooked angel hair pasta, broken into thirds

Steps:

  • In a 5-qt. slow cooker, combine the first 9 ingredients. Cook, covered, on low 3-4 hours or until chicken is tender., Stir in snow peas and pasta. Cook, covered, on low about 30 minutes longer, until snow peas and pasta are tender.

Nutrition Facts : Calories 126 calories, Fat 2g fat (0 saturated fat), Cholesterol 31mg cholesterol, Sodium 543mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges

COLD-BUSTING GINGER CHICKEN NOODLE SOUP



Cold-Busting Ginger Chicken Noodle Soup image

A spicy addition to a classic soup. I normally make this with a whole chicken and let it cook for an hour, remove the meat, and return the bones for another hour on their own, chicken breasts are used here for simplicity.

Provided by Coulter

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 1h45m

Yield 8

Number Of Ingredients 22

1 ½ tablespoons olive oil
3 large chicken breasts
1 large onion, diced
3 cloves garlic, crushed
13 cups water
2 cups white wine
¾ cup fresh lemon juice
1 (4 inch) piece fresh ginger, peeled and thinly sliced
7 whole black peppercorns
4 cubes chicken bouillon
3 bay leaves
1 tablespoon white sugar
¾ cup peeled and sliced carrots
2 stalks celery, diced
1 kohlrabi bulb, peeled and diced
2 ½ tablespoons fresh rosemary
2 tablespoons fresh thyme
1 (8 ounce) package egg noodles
1 large clove garlic, minced
1 tablespoon grated ginger
1 teaspoon salt, or to taste
½ cup chopped fresh parsley

Steps:

  • Heat olive oil in a large pot over medium heat. Add chicken, onion, and crushed garlic cloves; cook in hot oil until chicken breast is browned and onions start to turn translucent, about 5 minutes . Pour water, white wine, and lemon juice over the chicken mixture; stir sliced ginger, peppercorns, chicken bouillon, bay leaves, and white sugar into the liquid. Bring to a simmer, reduce heat to medium-low, and cook for 45 minutes.
  • Remove and discard the crushed garlic cloves. Remove chicken breasts from the soup to a cutting board; chop into bite-size pieces.
  • Add carrot, celery, kohlrabi, rosemary, and thyme to the soup. Reduce heat to low until the vegetables begin to soften, about 20 minutes.
  • Bring the soup to a boil. Return chopped chicken to the soup along with the egg noodles, minced garlic, and grated ginger; remove the pot from heat and let sit until the noodles have softened, about 10 minutes. Season with salt. Garnish with parsley.

Nutrition Facts : Calories 314.7 calories, Carbohydrate 32.7 g, Cholesterol 67.7 mg, Fat 5.8 g, Fiber 3.3 g, Protein 22.2 g, SaturatedFat 1.3 g, Sodium 948.5 mg, Sugar 5.5 g

CHICKEN AND ZUCCHINI SOUP



Chicken and Zucchini Soup image

I looked in the fridge tonight and all I could find was a small bit of roast chicken and some veggies. I decided to give this method of making chicken stock a go - shared with me by the Home Ec. teacher I work with. It makes a wonderful stock and this was the resulting soup.

Provided by RonaNZ

Categories     Whole Chicken

Time 28m

Yield 3 serving(s)

Number Of Ingredients 13

1 chicken carcass
4 cups water
2 sprigs fresh thyme
2 tablespoons oil
1 medium onion
1 stalk celery
2 small carrots
1 garlic clove
2 cups pasta shells
2 zucchini
1 cooked chicken breast
salt
pepper

Steps:

  • Take the chicken breast off the roast chicken and put the chicken bones, wings and any other bits in a large microwave dish with the water and thyme. Cover and cook on high for 10 minutes.
  • While that is cooking, start on the prep of the veg.
  • Finely chop the onion and fry in the oil. Add a little salt to help season the veg as they are cooking.
  • Cut the celery into strips lengthways and then chop into small cubes. Add to the onion.
  • Peel and cube the carrot to about the same size as the celery. Add to the pot.
  • Add crushed garlic.
  • By this time the stock should be finished - unless you are particularly fast at veg prep!
  • Strain the stock over the vegetables.
  • Add the pasta shells or whatever pasta you happen to have.
  • Slice the chicken breast and pick off any good bits of chicken from the drained bones. Add to the pot.
  • Simmer for as long as it takes to cook the pasta - 13 minutes for my pasta shells.
  • Season to taste with salt and pepper.
  • Add more water if necessary. I needed to add a little more water after about 10 minutes.
  • Add the zucchini/courgette in the last 5 minutes of cooking. Slice the zucchini lengthways. Cut into triangular pieces. I find cutting the zucchini this way helps keep them in one piece in a soup where they may get overcooked when the soup is reheated.
  • Enjoy!

Nutrition Facts : Calories 428.7, Fat 13.1, SaturatedFat 2.2, Cholesterol 27.4, Sodium 82.2, Carbohydrate 57.7, Fiber 5.1, Sugar 8.3, Protein 20.3

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