Asian Chili Chicken Noodle Soup Recipes

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ASIAN CHICKEN NOODLE SOUP



Asian Chicken Noodle Soup image

One night I didn't have any noodles for my chicken soup, so I gave it a twist with wonton wrappers. It was great! Don't skip the celery leaves; they bring great flavor to this Asian chicken soup. -Noelle Myers, Grand Forks, North Dakota

Provided by Taste of Home

Categories     Lunch

Time 55m

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

Number Of Ingredients 14

1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
1 tablespoon sesame oil
3 medium carrots, sliced
2 celery ribs, chopped
1 medium onion, chopped
6 cups chicken broth
1/3 cup teriyaki sauce
1/4 cup chili garlic sauce
1 package (14 ounces) wonton wrappers, cut into 1/4-inch strips
2 cups sliced fresh shiitake mushrooms
1/3 cup chopped celery leaves
1/4 cup minced fresh basil
2 tablespoons minced fresh cilantro
2 green onions, sliced

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.

Nutrition Facts : Calories 227 calories, Fat 4g fat (1g saturated fat), Cholesterol 44mg cholesterol, Sodium 1344mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 2g fiber), Protein 19g protein.

CHINESE CHICKEN SOUP



Chinese Chicken Soup image

This chicken ramen soup is spiced with turmeric, chile paste and ginger, and flavored with soy sauce.

Provided by sal

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 35m

Yield 8

Number Of Ingredients 12

2 tablespoons sesame oil
½ teaspoon ground turmeric
2 teaspoons chopped fresh ginger root
2 tablespoons chile paste
1 pound chopped cooked chicken breast
1 quart chicken broth
2 teaspoons sugar
¼ cup soy sauce
1 cup chopped celery
1 (3 ounce) package ramen noodles
1 cup shredded lettuce
½ cup chopped green onion

Steps:

  • In a large pot, heat oil over medium heat. Cook turmeric, ginger and chile paste in oil until fragrant, 1 to 2 minutes. Stir in chicken, broth, sugar, soy sauce and celery. Bring to a boil, then introduce noodles and cook 3 minutes. Stir in lettuce and remove from heat. Serve garnished with green onions.

Nutrition Facts : Calories 172.1 calories, Carbohydrate 6.5 g, Cholesterol 45.1 mg, Fat 8.7 g, Fiber 0.6 g, Protein 17 g, SaturatedFat 2 g, Sodium 1048.5 mg, Sugar 3 g

SPICY ASIAN CHICKEN SOUP



Spicy Asian Chicken Soup image

Although this recipe has a long ingredients list, it's a snap to throw together, even when you're zapped by sneezes and sniffles. Best of all, you'll be feeling better in a flash - chicken soup is a true germ conqueror, and the spiciness kicks up the cure a notch.

Categories     Soup/Stew     Chicken     Vegetable     Low Fat     Fall     Winter     Self

Yield Makes 4 servings

Number Of Ingredients 13

1 can (48 oz) nonfat chicken broth
1/4 cup soy sauce
1 tbsp brown sugar
1/4 tsp Asian chili sauce (or 1/4 tsp red pepper flakes)
2 tbsp fresh lime juice
1-inch piece fresh ginger, peeled and cut in 8 slices
3/4 lb boneless chicken breasts, cut in thin 3-inch-long strips
3 tbsp cornstarch
1 cup sliced shiitake mushrooms (or white button mushrooms)
1 cup snap peas (or snow peas)
1 red bell pepper, cored, seeded and julienned
1 tsp lime zest
2 tbsp chopped fresh cilantro

Steps:

  • Combine broth, soy sauce, sugar, chili sauce, lime juice, and ginger and boil 5 minutes. Meanwhile, toss chicken with cornstarch until completely coated. Add chicken and shiitakes to broth and simmer 15 minutes. Remove the pan from the heat and stir in snap peas, red pepper, zest, and cilantro. Let soup stand 2 to 3 minutes before serving.

ASIAN CHILI CHICKEN NOODLE SOUP



Asian Chili Chicken Noodle Soup image

I love one-dish meals and this fantastic soup fits the bill. Adjust the heat to your taste and substitute other noodles like rice noodles if you like. For those who don't like cilantro use basil in a smaller amount, and please don't leave out the lime juice! Adapted from a Food and Wine cookbook.

Provided by Cookin-jo

Categories     One Dish Meal

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 17

1 tablespoon oil
1 tablespoon sesame oil
1 onion, chopped
2 celery ribs, sliced 1/4 inch
4 garlic cloves, minced
1 tablespoon fresh ginger, minced
2 tablespoons chili powder
1/8 teaspoon red pepper flakes (add more if you like a lot of heat)
1 1/2 quarts chicken broth
1 cup crushed tomatoes (from a can)
1 1/2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
3 tablespoons fish sauce (nam pla or nuoc mam)
1/2 cup cilantro leaf, chopped
3/4 lb spaghettini or 3/4 lb rice noodles
1/2 lb bok choy, sliced 1/4 inch (add more if you like)
1/2 lime, juice of
1/4 cup fresh cilantro, chopped, for garnish

Steps:

  • In a large pot heat oils over medium heat.
  • Add onion, celery, garlic, ginger, chili powder and red pepper flakes. Reduce heat to medium low and cook for 5 minutes, stirring now and then.
  • Add the broth, tomatoes, chicken, fish sauce, 1/2 cup cilantro and bring to a simmer. Cook, covered, for 1/2 hour.
  • While the soup cooks bring a pot of water to boil and cook the spaghettini to al dente. Drain.
  • Add spaghettini, bok choy and lime juice to the soup. Cook for 5 minutes.
  • Garnish with the 1/4 cup cilantro and serve.

Nutrition Facts : Calories 467.3, Fat 11.8, SaturatedFat 2.4, Cholesterol 94.4, Sodium 1715.6, Carbohydrate 52.2, Fiber 4.3, Sugar 5.4, Protein 36.8

ASIAN CHICKEN NOODLE SOUP



Asian Chicken Noodle Soup image

Provided by Food Network

Categories     main-dish

Time 22m

Yield 8 servings

Number Of Ingredients 14

4 tablespoons soy sauce
2 tablespoons mirin
1 teaspoon dark sesame oil, plus 1 teaspoon
1 clove garlic, minced
2 tablespoons minced fresh ginger
1 tablespoon sugar
4 tablespoons rice vinegar
1/2 teaspoon Vietnamese chile paste
8 cups chicken broth
12 ounces boneless, skinless chicken breast, cut crosswise into thin strips
4 cups chopped Chinese vegetables or Napa cabbage
1 (5-ounce) package rice noodles, prepared according to packing directions
1/2 cup chopped fresh cilantro leaves
6 scallions, thinly sliced on the bias

Steps:

  • Mix soy sauce, mirin, 1 teaspoon of the sesame oil, garlic, ginger, sugar, vinegar, and chile paste in a small bowl.
  • Heat the broth in a medium saucepan. Add the soy sauce mixture, the chicken, and the vegetables and bring to a boil. Simmer for two minutes or until chicken is cooked through. Add the remaining 1 teaspoon sesame oil. Taste and adjust seasonings.
  • Pour over prepared Chinese noodles. Garnish with cilantro and scallions.

ASIAN CHICKEN NOODLE SOUP



Asian Chicken Noodle Soup image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons toasted sesame oil or chili sesame oil
2 carrots, roughly chopped
2 stalks celery, thinly sliced
3 tablespoons finely chopped peeled fresh ginger
3 scallions, sliced
Kosher salt and freshly ground pepper
1 pound thin chicken cutlets
4 cups low-sodium chicken broth
4 pods star anise
4 ounces spaghetti, broken into thirds
16 frozen mini wontons or 12 frozen vegetable dumplings
4 cups baby spinach

Steps:

  • Heat 1 tablespoon sesame oil in a large pot over medium-high heat. Add the carrots, celery and ginger; stir in the scallions, reserving 2 tablespoons scallion greens. Season the vegetables with a pinch each of salt and pepper and cook, stirring occasionally, until the ginger softens, about 2 minutes.
  • Season the chicken with salt and pepper and add to the pot along with the chicken broth and star anise. Cover and bring to a simmer over high heat, about 5 minutes. Reduce the heat to maintain a simmer, cover and cook until the chicken is just cooked through, 6 to 8 minutes. Remove the chicken with tongs and transfer to a cutting board; let cool slightly, then shred.
  • Meanwhile, increase the heat under the pot to high. Stir in the spaghetti and 3 cups water; cover and cook, stirring occasionally, until al dente, about 8 minutes. Stir in the wontons and simmer until tender, 1 to 2 minutes. Stir in the spinach and shredded chicken and heat through; season with salt and pepper.
  • Divide the soup among bowls, discarding the star anise pods. Top with the reserved scallion greens and drizzle with the remaining 1 tablespoon sesame oil.

Nutrition Facts : Calories 430, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 88 milligrams, Sodium 591 milligrams, Carbohydrate 40 grams, Fiber 5 grams, Protein 39 grams, Sugar 5 grams

ASIAN CHICKEN NOODLE SOUP



Asian Chicken Noodle Soup image

I make many versions of this recipe, by far this has been my hubby's favorite. The unique thing about this dish is that I incorporate the rice noodles into the homemade meatballs that simmer to make that delicious broth.

Provided by Divalicious 808

Categories     Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 22

1 lb ground chicken breast
1 shallot, minced
1 egg
1 teaspoon asian garlic and red chile paste
1 teaspoon fish sauce
1 teaspoon toasted sesame oil
1 teaspoon minced ginger
2 teaspoons minced garlic
2 ounces bean thread noodles, soaked in hot water till soft, divide in half, then cut one half into 1/2 inch strands save other ha
3 (14 1/2 ounce) cans chicken broth
1 chicken bouillon cube, diluted into
1 cup water
3 -5 dried shiitake mushrooms, soaked in enough hot water to cover, then thinly sliced
1 carrot, juliened
1 shallot, thinly sliced
3 slices crushed fresh gingerroot
3/4 cup frozen peas
2 heads baby bok choy, sliced
fish sauce, to taste
soy sauce, to taste
fresh ground black pepper, to taste
1 teaspoon chili-garlic sauce, for heat (optional)

Steps:

  • Meatballs: Combine all ingredients and set aside.
  • Broth: Combine first 6 ingredients and simmer, covered for 15 minutes until mushrooms and vegetables are tender.
  • Bring to a boil. Roll meatballs and drop into boiling broth, reduce heat and cover.
  • Cook an additional 20 minutes or until meatballs are cooked through.
  • Add peas, cook 2 minutes then add sliced bok choy.
  • Adjust seasoning and serve over left over bean thread noodles or rice.

Nutrition Facts : Calories 310.5, Fat 7.5, SaturatedFat 1.8, Cholesterol 119.3, Sodium 1576.7, Carbohydrate 23.7, Fiber 2.2, Sugar 3.6, Protein 35

ANGELA'S ASIAN-INSPIRED CHICKEN NOODLE SOUP



Angela's Asian-Inspired Chicken Noodle Soup image

My quick and easy chicken soup recipe. So easy, your kids can make it.

Provided by Angela DeMahy

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 30m

Yield 4

Number Of Ingredients 6

3 cups water
1 (3 ounce) package chicken-flavored ramen noodles
2 cups chopped cooked chicken breast
2 leaves bok choy, sliced
1 carrot, sliced
1 teaspoon sesame oil

Steps:

  • Bring water to a boil in a large saucepan. Break up the block of noodles and stir into the pot, reserving seasoning packet. Stir in chicken, bok choy, and carrot. Bring to a boil again, then reduce heat and simmer for 3 minutes. Stir in contents of seasoning packet and sesame oil.

Nutrition Facts : Calories 217.6 calories, Carbohydrate 15.4 g, Cholesterol 52.5 mg, Fat 6.7 g, Fiber 1.1 g, Protein 22.7 g, SaturatedFat 1.6 g, Sodium 287 mg, Sugar 1.3 g

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