HEARTY RICE NOODLE SOUP RECIPE BY TASTY
Here's what you need: vegetable stock, white onion, jalapeño, fresh cilantro, Tasty Hearty Spice Blend, low sodium soy sauce, vermicelli rice noodle, small zucchini, small carrot, firm tofu
Provided by Gwenaelle Le Cochennec
Categories Lunch
Time 25m
Yield 1 serving
Number Of Ingredients 10
Steps:
- In a 32-ounce (950 ml) wide-mouth mason jar, combine the vegetable stock, onion, jalapeño, cilantro, hearty spice blend, soy sauce, and noodles. Cover the mouth of the jar with plastic wrap. Microwave on high power for 5 minutes, until the noodles are tender.
- Peel carrot and zucchini into ribbons.
- Carefully remove the jar from the microwave and remove the plastic wrap. Add the zucchini, carrot, and tofu. Recover the jar with the plastic wrap and let sit for 5 minutes, until the vegetables soften.
- Enjoy!
CHICKEN SOUP WITH RICE NOODLES
Upgrade the average chicken noodle soup recipe with this Thai-inspired rice noodle soup featuring fresh cilantro, chopped green onion, and shredded chicken. This tasty broth made from chicken stock, water, and fish sauce is just the beginning - with hearty mushrooms, juicy carrots and a dash of lime and sugar, you'll never go back to regular chicken noodle soup again.
Provided by Thai Kitchen
Categories Soups, Stews, and Chili,
Number Of Ingredients 11
Steps:
- BRING 8 cups water to boil in medium saucepan. Add rice noodles; cook 3 to 4 minutes or until tender. Drain. Rinse noodles under cold water to cool. Divide noodles among 6 soup bowls.
- DIVIDE chicken, cilantro and green onion evenly among bowls.
- BRING chicken broth, water, carrot, mushrooms, Fish Sauce, lime juice and sugar to boil in same saucepan. Ladle broth mixture over noodle mixture in each bowl. Serve immediately.
Nutrition Facts : Calories 122 Calories
KITTENCAL'S HEARTY CHICKEN SOUP
This is a thick hearty delicious soup I make using my recipe#118258 but can be made using using canned broth. Add in some cooked rice or egg noodles also if desired! The spinach is only *optional* if you are not a spinach-lover then you can omit, I like to add it in! The success of this soup will depend on the quality of your chicken broth, so make certain to use the best broth available! You can adjust all amounts to suit taste and increase the chicken broth if desired, the exact amounts do not really matter for all ingredients.
Provided by Kittencalrecipezazz
Categories Chicken
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil and butter in a large pot over medium heat; add in onion, celery, garlic and thyme; cook stirring for about 4 minutes.
- Add in 8 cups chicken stock with diced potatoes; bring to a boil, reduce heat and simmer until the potates are tender (about 15-20 minutes).
- Using a potato masher mash the potatoes in the the stock.
- Add in sliced carrots, spinach (if using) and cooked chicken; bring to a boil, reduce heat cover and simmer for about 30 minutes over low heat.
- Season with salt, pepper and cayenne (if using) to taste.
- In a small bowl combine 1/4 cup room temperature or cold stock with flour until smooth; add into the simmering broth and cook until thickened (about 5 minutes).
- Ladle into serving bowls and sprinkle with grated parmesan cheese if desired.
HEARTY TURKEY 'N' RICE SOUP
Use the leftover cooked turkey in the fridge to speed up dinner. You'll be ladling up bowlfuls of goodness in only 30 minutes. -Maggie Brewer, Canandaigua, New York
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, melt butter over medium-high heat. Add celery, carrot and mushrooms; cook and stir 6-8 minutes or until tender. Stir in broth, cheese, turkey, rice, bouillon, celery salt and pepper. Cook and stir until cheese is melted and soup is heated through.
Nutrition Facts : Calories 313 calories, Fat 17g fat (9g saturated fat), Cholesterol 94mg cholesterol, Sodium 1485mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 22g protein.
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!
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