TURMERIC CHICKEN SOUP {COLD AND FLU BUSTING SOUP}
Turmeric chicken soup is an amazing cold and flu busting, clean eating comfort food. You will fall in love with this delicious gluten free chicken vegetable soup!
Provided by Sandi Gaertner
Categories Gluten Free Soup Recipes
Time 45m
Number Of Ingredients 14
Steps:
- In a large soup pot, heat olive oil on medium heat.
- Add onion and cook 3 minutes.
- Add other vegetables and cook 5 minutes until they soften.
- Add raw chicken breasts, water, broth, and spices.
- Cover and bring to a boil.
- Once boiling, reduce heat to medium low and cook until the chicken breasts are done.
- Remove the chicken and with two forks, shred the chicken.
- Return the chicken shreds to the pot and simmer for 10 minutes so the flavors soak into the chicken.
- Garnish with cilantro.
- Add all of the ingredients to the pot. Fill with water and broth to cover the chicken.
- Cover and bring to a boil. Allow the soup to boil 15-20 minutes.
- Reduce the heat to low and cook an additional hour.
Nutrition Facts : ServingSize 1 g, Calories 155 kcal, Carbohydrate 17 g, Protein 13 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 29 mg, Sodium 562 mg, Fiber 4 g, Sugar 5 g, TransFat 1 g, UnsaturatedFat 3 g
HOT AND SOUR CHICKEN SOUP
Very good and very easy to make Asian soup. My husband is a chef, and he said that this was fantastic! (He's hard to impress.) We finished the pot in one sitting.
Provided by MORPHIUS_RAE
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 30m
Yield 4
Number Of Ingredients 15
Steps:
- In a saucepan, combine the chicken broth, water, mushrooms, bamboo shoots, ginger, garlic, soy sauce, and hot pepper flakes. Bring to a boil, then reduce the heat to low, cover and simmer while you assemble the rest of the ingredients.
- Place the chicken slices into a bowl and toss with the sesame oil to coat. In a separate bowl, stir together the cornstarch and vinegar, and set aside.
- Increase the heat under the broth to medium-high, and return to a rolling boil. Add the chicken slices. Return to a boil, and then drizzle in the egg while stirring slowly to create long strands of egg. Stir in the vinegar and cornstarch. Simmer over medium heat, stirring occasionally, until chicken is cooked through and the broth has thickened slightly, about 3 minutes. Serve garnished with green onions and cilantro.
Nutrition Facts : Calories 216.9 calories, Carbohydrate 9.3 g, Cholesterol 109.6 mg, Fat 7.7 g, Fiber 1.1 g, Protein 26.8 g, SaturatedFat 1.6 g, Sodium 1095.3 mg, Sugar 2.4 g
CHICKEN SOUP WITH ORZO AND TURMERIC
This chicken soup with orzo and turmeric is ultra soothing when you're feeling under the weather.
Provided by jaybu
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h5m
Yield 8
Number Of Ingredients 14
Steps:
- Heat oil in a Dutch oven over medium heat. Add onion, carrot, and celery; saute until onion is translucent, 8 to 10 minutes. Add chicken, salt, and pepper; cook and stir for 2 to 3 minutes. Add garlic, ginger, turmeric, and red pepper flakes; cook and stir until fragrant, about 1 minute.
- Increase heat to medium-high and pour in chicken broth; bring to a boil.
- Reduce heat to medium, cover, and simmer until chicken is no longer pink in the center and the juices run clear, 8 to 10 minutes. Remove chicken to a plate and shred when cool enough to handle.
- Increase heat to medium-high and bring to a boil. Add orzo and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes.
- Remove and discard parsley stems; roughly chop leaves. Stir parsley into the soup with shredded chicken and vinegar. Adjust seasonings and ladle into bowls.
Nutrition Facts : Calories 252.6 calories, Carbohydrate 29.4 g, Cholesterol 48.4 mg, Fat 4.5 g, Fiber 2.4 g, Protein 22.5 g, SaturatedFat 0.9 g, Sodium 938.8 mg, Sugar 4.2 g
QUICK & EASY HOT-AND-SOUR CHICKEN NOODLE SOUP
Keep tasting the broth and add as much chilli and rice vinegar as you like to get the right balance of flavours
Provided by Ching-He Huang
Categories Dinner, Main course, Soup
Time 40m
Number Of Ingredients 14
Steps:
- Bring a small pan of water to the boil and cook the noodles following pack instructions. Drain, rinse under cold running water to stop them cooking further, then drizzle over a little oil to prevent them sticking together. Divide between 2 deep bowls.
- Heat a wok over high heat and add the rest of the oil. When it starts to smoke, add the ginger and chilli, then stir-fry for a few secs. Add the chicken and stir-fry for 2 mins. As the meat starts to turn brown, add the rice wine and cook for 3 mins more. Add the vegetable stock, bring to a simmer, then add the mushrooms. Season with the dark soy, light soy and rice vinegar.
- Bring back to a simmer, then add the cornflour paste. Simmer and stir until thickened. Stir in the beansprouts and most of the spring onions, then ladle the soup over the noodles. Serve immediately, scattered with the remaining spring onions.
Nutrition Facts : Calories 407 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 42 grams protein, Sodium 5.1 milligram of sodium
HOT AND SOUR SOUP
We've tried several recipes for this hot and sour soup and couldn't find one that resembled the one we liked at a restaurant. So, I made my own and I must say it is on par with what you'll find when dining out. Regular or hot chili sauce can be used, according to taste. -Vera Leitow, Mancelona, Michigan
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 6 servings (about 2 quarts).
Number Of Ingredients 15
Steps:
- In a Dutch oven, brown pork in oil until no longer pink; remove meat and keep warm. Add mushrooms; saute until tender. Set aside and keep warm. , Add the broth, soy sauce, chili garlic sauce and pepper to the pan. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Return the meat and mushrooms to the pan. Stir in the tofu, bamboo shoots, water chestnuts and vinegar. Simmer, uncovered, for 10 minutes., In a small bowl, combine cornstarch and water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in sesame oil. Garnish servings with onions.
Nutrition Facts : Calories 240 calories, Fat 10g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 1779mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein.
HOT AND SOUR CHICKEN SOUP
Provided by Food Network
Categories main-dish
Time 4h10m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- In a bowl, combine the egg whites, sherry, sesame oil, and cornstarch, and whisk until thickened. Add the chicken, toss lightly to coat, cover, and refrigerate 3 to 4 hours, or overnight.
- Drain the mushrooms, remove and discard the stems, and cut into strips. Set aside with the peas.
- In a large pot, combine the soup base ingredients and heat until mixture boils. Add the chicken, mushrooms, and peas. Bring back to a boil and cook about 3 minutes, stirring to separate the chicken pieces, and skimming the surface to remove any impurities.
- Meanwhile, dissolve the cornstarch in the water. Add to the soup, stirring constantly, and cook until soup thickens and turns glossy, 2 to 3 minutes. Remove from the heat, and taste for seasoning. Slowly add the beaten egg to the soup in a thin stream around the edge, stirring once or twice so that the cooked egg forms long threads. Serve warm in individual bowls, and garnish with scallions.
ASIAN HOT AND SOUR CHICKEN SOUP
Tofu may be replaced for the chicken if desired, make this as spicy as you like by adjusting the chili flakes, 1/4 teaspoon for mild heat, 1/2 teaspoon for medium heat, 1 teaspoon for very spicy :)
Provided by Kittencalrecipezazz
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a medium saucepan combine the chicken broth, mushrooms, bamboo shoots, sliced ginger, garlic, soy sauce and chili flakes; bring to a boil, reduce heat to low and simmer while you assemble the other ingredients.
- Place the chicken strips in a bowl and toss with the sesame oil.
- In another bowl stir together the cornstarch and vinegar; set aside.
- Increase the broth heat to medium-high and return to a full boil; add in the coated chicken slices and return to a boil again, then drizzle in the egg while stirring slowly to create long strands of egg.
- Stir in the vinegar/cornstarch mixture; simmer over medium heat stirring occasionally until the chicken is cooked through and the broth has thickened slightly (about 3-4 minutes).
- Garnish the top with chopped green onions.
- Delicious!
Nutrition Facts : Calories 245.7, Fat 7.5, SaturatedFat 1.6, Cholesterol 118.7, Sodium 932.2, Carbohydrate 8.9, Fiber 1.3, Sugar 2.3, Protein 34.3
GINGER TURMERIC CHICKEN SOUP RECIPE BY TASTY
Here's what you need: water, Simple Truth® Chicken Breasts, bay leaves, whole black peppercorn, kosher salt, olive oil, small yellow onion, medium carrots, shiitake mushroom, garlic, grated fresh ginger, ground ginger, ground turmeric, fresh rosemary, dinosaur kale, chicken stock, angel hair pasta, freshly ground black pepper
Provided by Kroger
Categories Lunch
Time 30m
Yield 6 servings
Number Of Ingredients 18
Steps:
- In a medium pot, bring the water to a simmer, about 5 minutes. Add the Simple Truth® Chicken Breasts, bay leaves, whole black peppercorns, and salt. Cook until the internal temperature of the chicken reaches 165°F (75°C), about 15 minutes. Remove the chicken from the poaching liquid and transfer to a cutting board. Let cool enough to handle, then dice into ¾" pieces.
- In a large pot, heat the olive oil over medium-low heat. Add the onion and sauté until translucent, about 2 minutes. Add the carrots and mushrooms, and cook until softened, about 3 minutes. Add the garlic and fresh ginger, and cook until fragrant, 30-45 seconds. Add the ground ginger, turmeric, rosemary, and kale. Stir to combine for 30 seconds, then pour in the chicken stock. Bring to a simmer and cook for 10-15 minutes.
- Increase the heat to medium-high to bring the soup to a boil, then add the angel hair pasta and diced Simple Truth® Chicken Breasts. Cook according to the package instructions until the pasta is tender. Season with salt and pepper to taste.
- Serve warm.
- Enjoy!
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Cuisine AsianCategory Main CourseServings 5Calories 266 per serving
- If using dried shiitake and wood ear mushrooms, rehydrate them by submerging them in hot water for 15-20 minutes till they soften up. Reserve the water to be used as stock in the soup. Slice all the mushrooms and set aside.
- Heat oil in a pan and add red chillies and ginger. Saute till the ginger is golden brown and add the garlic. Saute the garlic for a few seconds and add the celery and carrots.
- Cook the carrots for a minute or two and add mushrooms, tofu, chicken, both the soy sauces and six cups water to the pot (if using the stock from mushrooms, reduce the water to 5 cups and add the stock). Bring the pot to a boil and simmer for 5-6 minutes.
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