Skinny Ginger Chicken Noodle Soup Recipes

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SKINNY THAI CHICKEN NOODLE SOUP TO REVITALIZE



Skinny Thai Chicken Noodle Soup to Revitalize image

A warming soup packed with flavorful and good ingredients to keep you healthy and well these cold Winter times - in the skinny way!

Provided by Stine Mari | Ginger with Spice

Categories     Main Dish

Time 25m

Number Of Ingredients 14

1 tablespoon canola oil
2 cloves garlic, minced
2 tablespoon ginger, minced
1-2 tablespoon green curry paste, use more or less if you want, depends on spiciness
2 chicken breasts, cut into 1 inch / bite sized pieces
2 cups chicken stock, 500 ml
1 lime, juice only
1 can light coconut milk*
2 cilantro stems (with leaves), finely chopped
2 green onions, chopped, white and green part divided
1 large carrot, cut into matchsticks
2 kaffir lime leaves, optional but highly recommended
8 oz uncooked vermicelli rice noodles, 225g
salt and pepper, to taste

Steps:

  • Heat a large saucepan with a little canola oil to medium high heat. Add minced garlic and ginger and cook for 1 minute. Stir in the green curry paste and cook for 1 more minute. Add chicken, stirring for 3 minutes.
  • Add the carrot, white part of the green onion, kaffir lime leaves, chicken stock, lime juice, light coconut milk and cilantro.
  • Bring to a boil and then reduce to simmer for 10 minutes.
  • Meanwhile, prepare a pan for the noodles. Boil the noodles for around 7 minutes, until they are tender (check your packaging). You may also do this the one pot way and add the noodles directly into the soup after it has simmered for 10 minutes**
  • Add the cooked noodles into the soup and mix (or uncooked and cook for 7 more minutes). Taste and adjust seasonings (salt and pepper) accordingly, may also want more chicken stock or light coconut milk.
  • Top with cilantro, green part of the green onions, lime wedges and chili if desired.

Nutrition Facts : Calories 440 calories, Carbohydrate 55.8 grams carbohydrates, Cholesterol 56 milligrams cholesterol, Fat 12.2 grams fat, Fiber 2 grams fiber, Protein 24.7 grams protein, SaturatedFat 5.8 grams saturated fat, Sodium 697 grams sodium, Sugar 2.4 grams sugar

SKINNY GINGER CHICKEN NOODLE SOUP



Skinny Ginger Chicken Noodle Soup image

80% less sat fat • 50% more fiber than the original recipe. When a craving for chicken noodle soup hits, give this Asian-inspired recipe a try. Made with ginger, soba noodles, veggies, soy sauce, and reduced-sodium chicken broth, this a healthy choice any night of the week.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 5

Number Of Ingredients 12

1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
1 teaspoon canola oil
3 medium carrots, sliced
5 1/4 cups reduced-sodium chicken broth
1 cup water
2 tablespoons rice vinegar
1 tablespoon reduced-sodium soy sauce
2 to 3 teaspoons grated fresh ginger or 1/2 to 3/4 teaspoon ground ginger
1/4 teaspoon black pepper
2 ounces soba (buckwheat noodles), coarsely broken
1 package (9 oz) frozen Sugar Snap Peas
Reduced-sodium soy sauce (optional)

Steps:

  • In a Dutch oven cook chicken, half at a time, in hot oil just until browned. Drain off fat. Return all of the chicken to Dutch oven. Add carrots, chicken broth, the water, rice vinegar, the 1 tablespoon soy sauce, ginger, and pepper. Bring to a boil; reduce heat. Cover and simmer for 20 minutes.
  • Add uncooked noodles to soup. Return to a boil; reduce heat. Simmer, uncovered, for 8 to 10 minutes or until noodles are tender.
  • Meanwhile, prepare peas according to package directions. Stir peas into soup just before serving. If desired, serve with additional soy sauce.
  • Slow-Cooker Directions: In a large skillet cook chicken, half at a time, in hot oil just until browned. Using a slotted spoon, transfer chicken to a 3 1/2- to 4-quart slow cooker. Add carrots, chicken broth, the water, rice vinegar, the 1 tablespoon soy sauce, ginger, and pepper. Cover and cook on low-heat setting for 4 to 6 hours or on high-heat setting for 2 to 3 hours.
  • If using low-heat setting, turn to high-heat setting. Stir in uncooked noodles. Cover and cook for 10 to 15 minutes more or until noodles are tender. Prepare peas according to package directions. Add peas to soup and serve as above.

Nutrition Facts : Calories 210, Carbohydrate 17 g, Cholesterol 55 mg, Fiber 3 g, Protein 28 g, SaturatedFat 1/2 g, ServingSize 1 1/2 cups, Sodium 880 mg, Sugar 6 g, TransFat 0 g

SESAME-GINGER CHICKEN NOODLE SOUP



Sesame-Ginger Chicken Noodle Soup image

This noodle soup is a grown-up riff on an old college favorite: Taiwanese instant ramen. The scent of the simmering, chicken-and-ginger broth conjures vivid memories of late-night instant-noodle snacks. This version has all of the good qualities of the store-bought kind, but it's richer in flavor thanks to the bone-in chicken breast (bone-in, skin-on chicken thighs would work too). It hits all the comforting notes of a typical chicken noodle soup, brightened by a hint of sesame oil, fresh scallions and a heavy dose of ginger used in the broth and as a garnish.

Provided by Sue Li

Categories     soups and stews, main course

Time 1h10m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons toasted sesame oil, plus more for serving
2 bone-in, skin-on chicken breasts (about 1 1/2 pounds)
Kosher salt
1 (2-inch) piece fresh ginger, sliced, plus extra julienned ginger, for garnish
1/4 cup rice cooking wine or any type of white wine
12 ounces fresh ramen noodles or 8 ounces dried ramen noodles
2 scallions, thinly sliced
Ground white or black pepper, for serving

Steps:

  • Heat 2 tablespoons sesame oil in a medium pot over medium. Season chicken with salt and add to pot, skin-side down, along with sliced ginger. Cook, turning, until the chicken skin and ginger slices are golden, 5 to 7 minutes.
  • Add rice cooking wine and boil until reduced by half, about 2 minutes. Add 6 cups water and bring to a boil over high. Once boiling, partially cover the pot with a lid, reduce the heat to medium-low and simmer until the chicken is tender and the broth is flavorful, about 40 minutes.
  • Remove chicken from the pot and transfer to a bowl until cool enough to handle. Strain the broth, discarding the ginger, then season with salt, cover and set aside. When the chicken has cooled, discard the skin and bones and shred the meat then return it to the broth.
  • Meanwhile, bring a saucepan of water to boil and cook ramen noodles according to package instructions.
  • Divide cooked noodles among bowls and top with the chicken and its broth. Garnish with scallions, julienned ginger, a sprinkle of pepper and more sesame oil.

Nutrition Facts : @context http, Calories 682, UnsaturatedFat 21 grams, Carbohydrate 52 grams, Fat 34 grams, Fiber 3 grams, Protein 37 grams, SaturatedFat 11 grams, Sodium 1665 milligrams, Sugar 2 grams, TransFat 0 grams

GINGER CHICKEN NOODLE SOUP



Ginger Chicken Noodle Soup image

This is one of my favorite soup recipes to serve in the wintertime because it's super easy to make and fills the house with a wonderful aroma. My whole family loves it! -Brandy Stansbury, Edna, Texas

Provided by Taste of Home

Categories     Lunch

Time 3h45m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 11

1 pound boneless skinless chicken breasts, cubed
2 medium carrots, shredded
3 tablespoons sherry or reduced-sodium chicken broth
2 tablespoons rice vinegar
1 tablespoon reduced-sodium soy sauce
2 to 3 teaspoons minced fresh gingerroot
1/4 teaspoon pepper
6 cups reduced-sodium chicken broth
1 cup water
2 cups fresh snow peas, halved
2 ounces uncooked angel hair pasta, broken into thirds

Steps:

  • In a 5-qt. slow cooker, combine the first 9 ingredients. Cook, covered, on low 3-4 hours or until chicken is tender., Stir in snow peas and pasta. Cook, covered, on low about 30 minutes longer, until snow peas and pasta are tender.

Nutrition Facts : Calories 126 calories, Fat 2g fat (0 saturated fat), Cholesterol 31mg cholesterol, Sodium 543mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges

EASIEST CHICKEN NOODLE SOUP



Easiest Chicken Noodle Soup image

The majority of shortcut chicken soup recipes use rotisserie chicken. It's a convenient hack, but cooked chicken doesn't absorb flavors very well. On the other hand, sautéing ground chicken in olive oil with garlic, coriander and celery seeds (or fennel seeds and rosemary, or herbes de Provence) creates a deeply complex base. Add the vegetables, then the stock and the noodles for a complete meal that cooks in 30 minutes. You can use egg noodles, cavatelli or alphabet noodles, but you may want to adjust the amount of stock to taste, since they'll each absorb a different amount of liquid.

Provided by Alexa Weibel

Categories     lunch, weekday, soups and stews, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

5 tablespoons extra-virgin olive oil
1 pound ground chicken
Kosher salt and freshly ground black pepper
4 garlic cloves, roughly chopped
1 1/2 teaspoons ground coriander
1/2 teaspoon celery seeds (optional)
1 large carrot, peeled and cut into 1/2-inch cubes
2 celery stalks, halved lengthwise, then sliced 1/2-inch thick
1 large shallot, finely chopped
1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme leaves)
7 to 8 cups chicken stock, plus more as needed
8 ounces dried egg noodles, cavatelli or other small shaped pasta
Crème fraîche, chopped fresh parsley and dill, and lemon zest, for garnish

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.

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

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

GINGER CHICKEN NOODLE SOUP



Ginger Chicken Noodle Soup image

The classic cure-all chicken noodle soup gets a Japanese makeover, with slices of miso-marinated chicken breast and hearty udon noodles in a steamy broth. Grated daikon radish and fresh ginger not only brighten the flavor--their subtle heat and pepperiness may even help clear congestion.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h45m

Number Of Ingredients 15

2 tablespoons white or yellow miso
1 tablespoon dry white wine
1 1/2 teaspoons packed dark-brown sugar
1 1/2 teaspoons toasted sesame oil
4 1/2 teaspoons grated ginger (from a 3-inch piece)
2 bone-in, skin-on chicken-breast halves (each 10 ounces)
Safflower oil, for baking sheet
6 cups Essential Chicken Stock
3 1/2 ounces fresh shiitake-mushroom caps, halved
1 tablespoon tamari or soy sauce
Coarse salt
8 ounces dried udon noodles
1 bunch watercress, tough stems removed (about 3 cups)
4 scallions, cut into 2-inch lengths and finely julienned (about 1/2 cup)
1/2 cup grated daikon radish

Steps:

  • Stir together miso, wine, brown sugar, sesame oil, and 1 1/2 teaspoons ginger. Rub mixture all over chicken and under skin; let stand 1 hour. Preheat oven to 450 degrees with rack in upper third. Place chicken, skin-side up, on a lightly oiled rimmed baking sheet; roast until a thermometer inserted in thickest part of breasts (avoiding bone) registers 135 degrees, 12 to 14 minutes. Increase heat to broil and cook, rotating pan, until skin is crisp and thermometer registers 160 degrees, 3 to 4 minutes more. Let rest 15 minutes; remove meat from bones and slice crosswise.
  • Bring stock and mushrooms to a boil in a medium pot, then reduce heat and simmer until mushrooms are tender, about 15 minutes. Stir in remaining 1 tablespoon ginger and tamari; season with salt. In another pot, cook udon in salted boiling water according to package instructions; drain and rinse. Divide udon, broth, and mushrooms among bowls. Top with chicken, watercress, and scallions; serve, with daikon.

GINGER-CHICKEN NOODLE SOUP (CROCK POT)



Ginger-Chicken Noodle Soup (Crock Pot) image

Make and share this Ginger-Chicken Noodle Soup (Crock Pot) recipe from Food.com.

Provided by Engrossed

Categories     Chicken

Time 3h20m

Yield 6 serving(s)

Number Of Ingredients 13

1 lb boneless skinless chicken breasts or 1 lb boneless skinless chicken thighs, cut into 1-inch pieces
2 medium carrots, coarsely shredded
2 tablespoons dry sherry (optional)
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon fresh ginger, peeled and grated
1/4 teaspoon ground black pepper
crushed red pepper flakes, to taste (optional)
3 (14 ounce) cans chicken broth
1 cup water
2 ounces dried vermicelli or 2 ounces other medium noodles
1 (6 ounce) package frozen pea pods (if using frozen thaw them first) or 1 (6 ounce) package fresh pea pods, cut diagonally (if using frozen thaw them first)
soy sauce, to serve

Steps:

  • In a 3 1/2 to 6 quart crock pot, combine the first 10 ingredients up to the water.
  • Cover and cook on high-heat for 2-3 hours.
  • Uncover and stir in noodles and pea pods.
  • Cover and cook for 5-8 minutes more or until noodles are tender.
  • Serve with additional soy sauce.
  • Also good with sesame and chili oils.

Nutrition Facts : Calories 178.8, Fat 3.5, SaturatedFat 0.8, Cholesterol 48.4, Sodium 925.7, Carbohydrate 12.3, Fiber 1.8, Sugar 1.9, Protein 22.9

THE ULTIMATE CHICKEN NOODLE SOUP



The Ultimate Chicken Noodle Soup image

My first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this type of soup is my favorite and is in heavy rotation from November to April. It has many incredibly devoted fans.-Gina Nistico, Denver, Colorado

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h

Yield 10 servings (about 3-1/2 quarts).

Number Of Ingredients 15

2-1/2 pounds bone-in chicken thighs
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon canola oil
1 large onion, chopped
1 garlic clove, minced
10 cups chicken broth
4 celery ribs, chopped
4 medium carrots, chopped
2 bay leaves
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
3 cups uncooked kluski or other egg noodles (about 8 ounces)
1 tablespoon chopped fresh parsley
1 tablespoon lemon juice
Optional: Additional salt and pepper

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.

Nutrition Facts : Calories 239 calories, Fat 12g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 1176mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein.

GINGER & CHICKEN NOODLES



Ginger & chicken noodles image

This warming noodle dish is quick to make and a real crowd-pleaser

Provided by John Torode

Categories     Dinner, Side dish

Time 35m

Number Of Ingredients 9

3 eggs
3 tbsp vegetable oil
4 skinless boneless chicken breast fillets
100g ginger, peeled and finely sliced
6 garlic cloves , finely sliced
2 bunches spring onion , cut into diagonal strips
200ml saké or dry sherry
3x 200g packs straight-to-wok noodle
3 tbsp soy sauce

Steps:

  • Whisk the eggs with 2 tbsp water. Heat 1 tbsp of the oil in a large non-stick frying pan. Swirl the eggs into the pan and cook for 2 mins until set, flip over and continue to cook for 1 min. Tip the omelette onto a board and, when cool enough to handle, slice into strips and set aside.
  • Heat the remaining oil in a large wok and stir-fry the chicken for 5 mins until browned, then add the ginger and garlic, and cook for a few minutes. Scatter over most of the spring onions, reserving some to sprinkle on the top, followed by the sake or sherry and noodles. Give everything a good mix. Drizzle over the soy, stir through the shredded omelette, sprinkle over the reserved spring onions and serve.

Nutrition Facts : Calories 264 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 23 grams protein, Sodium 1.7 milligram of sodium

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SESAME GINGER CHICKEN NOODLE SOUP | MCCORMICK
Web 2 Bring broth, carrots and ginger to boil in large saucepan. Add chicken; simmer 2 minutes or just until chicken is cooked through, stirring occasionally. Stir in snow peas, green …
From mccormick.com


GINGER CHICKEN NOODLE SOUP (GLUTEN FREE!) - ONE LOVELY LIFE
Web Feb 17, 2020 Heat olive oil in a large Dutch oven or soup pot over medium heat. Add carrots and celery and cook 5-6 minutes over medium heat to soften. Add green onion, …
From onelovelylife.com


CREAMY CHICKEN NOODLE SOUP - THE SKINNYISH DISH
Web Jan 31, 2020 Stir in 8 cups of low sodium chicken broth and 1 cup of 2% milk. After that stir in 1 tbsp of better than bouillon and if ya got it, a parmesan rind. Also, add 1/2 tsp …
From theskinnyishdish.com


CHICKEN NOODLE SOUP WITH ROSEMARY AND GINGER
Web Dec 8, 2013 Add carrots, celery, onion, ginger, and rosemary to bowl of crock pot. Arrange chicken on top of vegetables and season with salt, pepper, garlic powder, and poultry …
From belleofthekitchen.com


OUR 8 BEST CHICKEN NOODLE SOUP RECIPES OF ALL TIME REALLY ARE …
Web Oct 5, 2022 France C. This Chinese-inspired take on traditional chicken noodle soup is made with ramen noodles, turmeric, chile paste, ginger, and soy sauce. Some …
From allrecipes.com


HOMEMADE GINGER CHICKEN SOUP RECIPE - THE BEST SOUP FOR A COLD!
Web Oct 5, 2022 Instructions. In a large pot over high heat, bring chicken thighs, garlic, ginger, and water to a boil. Add salt and reduce heat to medium to medium-low. Simmer, stirring …
From afarmgirlsdabbles.com


SICK DAY CHICKEN SOUP RECIPE ~ BARLEY & SAGE
Web Oct 3, 2021 Lightly sauté for about 5 minutes or until tender and aromatic. Deglaze the pan with with wine, making sure to scrape up any browned bits on the bottom of the pan. …
From barleyandsage.com


GINGER LEMONGRASS CHICKEN NOODLE SOUP - LIVELY TABLE
Web Jan 2, 2020 Instructions. Place ginger, lemongrass and green onions in a soup pot. Add broth and bring to a gentle simmer. Cover and simmer 10 minutes. Add chicken to the …
From livelytable.com


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