Jennifers Spicy Chicken Vegetable Pasta Soup Recipes

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

Ingredients

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

JENNIFER'S SPICY CHICKEN VEGETABLE PASTA SOUP

Jennifer's Spicy Chicken Vegetable Pasta Soup image

This is great when you're getting over having a cold -- or at other times, too. If you don't like it too spicy, reduce the amount of cayenne pepper. The salsa is definitely optional. You can alter the recipe a great deal just by changing the vegetable combination. I cook the chicken in the microwave because it's quick and easy. I use canned chicken broth and chop the vegetables fresh, though you could buy the veggies frozen. I buy jars of minced garlic to have on hand for other cooking. Makes a good-sized potful.

Provided by Ladydaungerous

Categories Clear Soup

Time 55m

Yield 7-9 serving(s)

Number Of Ingredients 8

Ingredients

9 cups chicken broth
3 -4 chicken breasts, cooked and cut into bite-sized chunks
3 cups vegetables, sliced (onion, celery, and carrots)
3/4 tablespoon fresh garlic, minced
3/4 tablespoon dried oregano
3 tablespoons salsa
1/2 teaspoon cayenne pepper
8 ounces bow tie pasta

Steps:

Heat the broth almost to boiling.
Add vegetables and seasonings.
Simmer for maybe half an hour to soften vegetables.
Add the pasta and chicken.
Simmer until the pasta and veggies are done.

Nutrition Facts : Calories 288, Fat 9, SaturatedFat 2.5, Cholesterol 67.1, Sodium 1112.4, Carbohydrate 25.9, Fiber 1.5, Sugar 2, Protein 24.1

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