Grown Up Noodle Soup 123 Recipes

GROWN UP NOODLE SOUP 123

Steps:

• Cube precooked chicken, sausages or any meat of choice. Can also use raw meat.
• Add ginger, onion, garlic, and meat into a pot of water and bring to boil. If dealing with raw meat, then boil longer till meat is cooked.
• Toss in mixed peas or your favorite veggies already cubed. Again if raw veggies then let it cook first if preferable or half cooked is still fine.
• Turn off heat, open pack of ramen noodle, break into 4 parts, throw into soup along with flavour that comes with it and let it sit for about 2-3 minutes for noodles to cook.
• Dish into bowl and garnish with a handful of cilantro, green onions, and tomatoes. Enjoy hearty healthy tasty and easy to make soup.
• N.B this soup can be cooked in the microwave.

GROWN UP ALPHABET PASTA

Steps:

• Melt the butter over high heat in a saucepan. Add the shallot and cook, stirring often, until golden brown, about 6 to 8 minutes. Cook's Note: Be attentive to this. You don't want any brown crispy shallot edges.
• Reduce the heat to medium, and add 2 tablespoons butter along with the alphabet pasta. Cook, stirring often, until the pasta is coated in the butter and is light and golden, about 2 minutes.
• Add 1 cup chicken stock, and bring everything to a boil. Let the liquid get incorporated, then once absorbed add another 2 cups or more stock about a cup at a time. Continue boiling, stirring all the while, until the pasta absorbs the stock, about 10 minutes. If the mixture becomes too thick before the pasta finishes, pour in a little more stock or water.
• Stir in the grated Parmesan, salt and pepper to taste.
• Check the pasta's consistency, and add more stock, if needed. Cook's Note: You are looking for a slightly loose consistency with the pasta having a bit of a bite in its center.
• Fold in the chopped parsley, and add a bit more salt and pepper, if needed.
• Transfer the pasta to warm shallow soup bowls alongside Fried Chicken.

GROWN-UP CHICKEN NOODLE SOUP

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.

JANEY'S VEGETABLE NOODLE SOUP

Steps:

• Bring water and olive oil to a boil in a pot over medium-high heat. Add noodles. Cook, stirring occasionally, until mostly tender, about 3 minutes. Add vegetable broth and carrot; cook and stir for 1 minute. Add green bell pepper, celery, and soy sauce; stir and bring to a boil for 1 minute more. Sprinkle green onions on top.