Homemade Chicken Noodle Soup With Jalapeno And An Asian Twist Recipes

EASY ASIAN CHICKEN NOODLE SOUP

Steps:

• Heat a large pot to a medium heat and add 1 tablespoon sesame oil, along with garlic and ginger. Saute until fragrant, about 1 minute. Add carrots, mushrooms and salt. Cook until slightly softened, about 2-3 minutes.
• Add chicken stock, soy sauce and vinegar. Bring to a boil and reduce to a simmer. Simmer for 5 minutes. Gently add noodles and simmer until softened, about 3-4 minutes. Nestle chicken in, and simmer until cooked through, about 2-3 minutes. Add green onions and season to taste with salt and pepper.

HOMEMADE CHICKEN NOODLE SOUP WITH JALAPENO AND AN ASIAN TWIST

Steps:

• Fill up the sauce pan with the chicken broth and place it in the stove on a high heat.
• Add the chicken thighs, green onions, fish sauce, ground pepper and whole peppercorn into the sauce pan.
• Cover and bring to boil. Reduce to medium heat and simmer for 20 to 25 minutes until the chicken is cook.
• In a skillet, saute the onions and garlic in hot oil until the onions are translucent. Add the bag of classic coleslaw, salt, pepper, fish sauce and stir fry until all vegetables are wilted.
• Add the bean sprouts into the mixture and stir fry for additional 5 minutes. The vegetable should be slightly crisp.
• Remove the pan from heat.
• Once the chicken is cook, remove the chicken from the broth mixture. Remove the bones and chicken skins if you prefer. Slice the chicken into a big chunk with knife or shred it with a fork. Then stir the chicken back into the soup.
• Stir in the vegetable mixture into the broth, the egg noodles, vinegar and tofu into the soup and simmer for 7 to 9 minutes, until the pasta is cooked.
• Add the sliced jalapeno into the soup and simmer for additional 5 minutes.
• Serve and enjoy.

THE ULTIMATE CHICKEN NOODLE SOUP

Steps:

• Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons., Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes., Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes., Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.

ASIAN CHICKEN NOODLE SOUP

Steps:

• In a Dutch oven, cook chicken in oil over medium heat until no longer pink. Remove and keep warm. In the same pan, saute the carrots, celery and onion until tender. Stir in the broth, teriyaki sauce, garlic sauce and chicken. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes., Add the wonton strips, mushrooms, celery leaves, basil and cilantro. Cook and stir for 4-5 minutes or until wonton strips and mushrooms are tender. Sprinkle with green onions.

HOMEY CHICKEN NOODLE SOUP

Steps:

• In a Dutch oven, heat butter over medium heat. Add onion, celery, carrots and mushrooms; cook and stir 8-10 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute longer., Stir in flour, basil and salt until blended; gradually stir in broth. Bring to a boil. Reduce heat; simmer, covered, 10 minutes., Return to a boil; add noodles. Reduce heat; simmer, covered, 15 minutes. Stir in kale and chicken; cook, covered, 6-8 minutes longer or until kale and noodles are tender. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

EASIEST CHICKEN NOODLE SOUP

Steps:

• In a large pot, heat 3 tablespoons oil over medium-high. Add the chicken, season generously with salt and pepper, and cook, breaking up with a wooden spoon, until starting to crumble, about 3 minutes. Add the garlic, coriander and celery seeds (if using), and cook, stirring frequently, until chicken is cooked through, about 2 minutes. Using a slotted spoon, scoop the chicken into a small lidded bowl (to retain moisture); cover and set aside.
• Add the carrot, celery, shallot, thyme and the remaining 2 tablespoons oil to the pot, season with salt and pepper, and cook, stirring, until slicked with fat, 3 minutes. Add the stock (7 cups for a stew-like soup or up to 8 cups for a brothy soup) and bring to a boil over high.
• Add noodles and cook over medium-high until al dente according to package directions. (If the noodles absorb a lot of liquid, add more broth according to taste.) Add the reserved chicken and any accumulated juices and heat until warmed, then season to taste with salt and pepper. Divide among bowls; top with a spoonful of crème fraîche, a fistful of torn herbs and lemon zest.

THAI CHICKEN NOODLE SOUP

Steps:

• Heat a large stock pot over medium heat. Add oil, carrots, onion, and bell pepper. Cook for about 3 minutes. Add chicken and mix well. Add garlic. Cook until chicken is no longer pink in the center and juices run clear, 5 to 10 minutes.
• Mix in chicken broth, coconut milk, curry paste, salt, and pepper. Bring soup to a boil, about 5 minutes. Add noodles and allow soup to come to a boil again. Reduce heat to low and simmer about 3 minutes.
• Cover the pot, remove from heat, and let sit just until noodles are tender, 5 to 10 minutes.

ASIAN CHICKEN NOODLE SOUP

Steps:

• Slice the chicken breasts into strips about 1cm wide and the full length of the breast. Briefly marinate the chicken in the sake and leave to one side for a few mins.
• Mix the ginger with the whites of the spring onions, soy sauce, sesame oil and garlic.
• Put 2 litres of water in a saucepan and bring to the boil. Pour in the ginger soy mixture, reduce the heat and cook just below a simmer for 5 mins.
• Add the chicken and sake mix, noodles and chillies to the stock and turn the heat up. As soon as the broth comes to the boil, turn off the heat. Slowly pour the egg into the broth, stirring all the time. Add the green parts of the spring onions and stir through. Leave to sit for 2 mins.
• Ladle the soup evenly into six bowls. Sprinkle with the toasted sesame seeds and coriander, with a few seaweed flakes, if you like.

EASY CHICKEN NOODLE SOUP WITH JALAPENOS

Steps:

• Place 12 cups water and 12 teaspoons chicken soup base into pot.
• Add cut up vegetables and bring to boil. Simmer until vegetables are tender.
• Add pasta/rice and cook 10 minutes untils noodles tender.
• Add lemon juice, parsley, jalapenos and cooked chicken and simmer 10 or more minutes to blend flavors and heat chicken.
• (next day you can add more water with equal parts chicken soup base if more broth needed if noodles soak it up as it sits).