Big Bowl Asian Chicken Soup Recipes

ASIAN CHICKEN AND SNOW PEA NOODLE BOWL

Asian Chicken and Snow Pea Noodle Bowl image

A noodle bowl is basically a soup. This recipe can easily be changed to a beef noodle bowl, buy substituting beef for the chicken and beef broth for the chicken broth. The original recipe calls for tofu, but I don't eat this. Hard-headed, I guess. If you want it vegetarian use the tofu and vegetable broth. Additional bouillon powder can be added if you like the broth more flavorful.

Provided by threeovens

Categories Clear Soup

Time 30m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 11

Ingredients

5 cups chicken broth
4 ounces uncooked vermicelli, broken into thirds (sub other noodle)
1/2 lb cooked chicken, cubed
3 ounces snow peas (fresh or frozen)
1 cup matchstick cut carrot (or shredded)
1/2 teaspoon chili sauce (sub 1 or 2 drops hot sauce)
1/2 cup chopped green onion
1/4 cup chopped cilantro (sub parsley)
2 tablespoons lime juice
2 teaspoons soy sauce
1 tablespoon grated ginger

Steps:

Bring broth to a boil in a large saucepan over high heat.
Stir in vermicelli or other noodle, return to boil.
Reduce heat to medium high and simmer about 6 minutes.
Stir in chicken, snow peas, carrots and chili sauce.
Simmer about 2 minutes.
Remove from heat and stir in green onions, cilantro, lime juice, soy sauce and ginger.
Serve immediately.

Nutrition Facts : Calories 284.4, Fat 6.2, SaturatedFat 1.6, Cholesterol 42.6, Sodium 1180.6, Carbohydrate 29.9, Fiber 3, Sugar 4.6, Protein 25.7

ASIAN-STYLE BIG BOWL SOUP

Asian-Style Big Bowl Soup image

Rice provides a simple addition to a flavorful chicken and vegetable soup that's ready in 35 minutes. Perfect if you love Asian cuisine.

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 10

Ingredients

2 cups hot cooked instant rice (cooked as directed on package, omitting margarine and salt)
1 tablespoon sesame oil
1 clove garlic, finely chopped
1/4 cup chopped green onions
3 cans (14 ounces each) fat-free chicken broth with 33% less sodium
1 cup chopped carrots
2 cups chopped cooked chicken breast
1 cup chopped bok choy or spinach
1 can (8 ounces) sliced water chestnuts, drained
1/8 teaspoon pepper

Steps:

While rice is cooking, heat oil in 4-quart nonstick Dutch oven over medium-high heat. Cook garlic and onions in oil about 30 seconds or until garlic is golden.
Increase heat to high. Add broth and carrots; cover and heat to boiling, stirring occasionally.
Reduce heat to medium-low. Stir in remaining ingredients except rice; cover and simmer 10 minutes to blend flavors.
To serve, place 1/2 cup cooked rice in each of 4 individual shallow soup plates. Ladle about 2 cups soup into each soup plate.

Nutrition Facts : Calories 350, Carbohydrate 39 g, Cholesterol 55 mg, Fat 1, Fiber 3 g, Protein 30 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 2 g, TransFat 0 g

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