CHICKEN SOUP WITH RICE NOODLES
Upgrade the average chicken noodle soup recipe with this Thai-inspired rice noodle soup featuring fresh cilantro, chopped green onion, and shredded chicken. This tasty broth made from chicken stock, water, and fish sauce is just the beginning - with hearty mushrooms, juicy carrots and a dash of lime and sugar, you'll never go back to regular chicken noodle soup again.
Provided by Thai Kitchen
Categories Soups, Stews, and Chili,
Number Of Ingredients 11
Steps:
- BRING 8 cups water to boil in medium saucepan. Add rice noodles; cook 3 to 4 minutes or until tender. Drain. Rinse noodles under cold water to cool. Divide noodles among 6 soup bowls.
- DIVIDE chicken, cilantro and green onion evenly among bowls.
- BRING chicken broth, water, carrot, mushrooms, Fish Sauce, lime juice and sugar to boil in same saucepan. Ladle broth mixture over noodle mixture in each bowl. Serve immediately.
Nutrition Facts : Calories 122 Calories
SIMPLE CHICKEN SOUP WITH NOODLES OR RICE
I keep noodles and rice separate from my soup unless I am serving the whole pot at a single meal, to avoid the noodle or rice from bloating and becoming overcooked and mushy in texture. Chicken-vegetable soup? Skip both and simply add diced tomatoes and chopped zucchini or drained cannellini/white beans and spinach to your vegetable preparation.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat a soup pot over medium to medium-high heat, add olive oil, 2 turns of the pan. Add carrots, celery, onion, leeks-chop these items, then drop into the soup pot as you work, chopping as close as possible to the pot itself. (Use a bench scraper to move and scoop the vegetables form the cutting board to pot.) Add salt and pepper and partially cover the pot, reduce heat to medium and cook 10 minutes to soften, stirring every 2 minutes or so. Add garlic, stir, then add chicken and stock and heat to low boil. Simmer until ready to serve or while you prepare noodles or rice.
- Prepare either noodles or rice to package directions and cook separately from the soup. Add a drizzle of neutral oil to noodles once cooked to keep them from sticking if stored.
- Finish soup with juice of 1 small lemon, halved and squeezed cut-side up to keep seeds with lemon. Stir in dill and parsley or herbs of choice.
- Place about 1/2 cup rice or 3/4 cup noodles in a bowl and top with ladles of soup.
CHICKEN & RICE (OR NOODLE) SOUP
I do not remember where I got this recipe but I've been making it for years. Sometimes I use rice and sometimes noodles, depending on the mood I'm in... or what I have in the pantry! :) This recipe makes the ultimate chicken broth... so rich and satisfying. Never had anything but sincere compliments on this soup... which, with a hunk of fresh bread, makes a wonderful supper. Number of servings is a guess-timate.
Provided by Impera_Magna
Categories Chicken
Time 3h40m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Wash chicken and remove giblets.
- Place chicken in large soup kettle.
- Add water, celery, carrot, leek, parsley, bay leaf, the clove-stuck onion, salt, and peppercorns.
- Bring to a boil; reduce heat, cover, and simmer 2 to 2.5 hours, or until chicken is tender.
- Remove chicken from the kettle.
- Strain broth, removing other ingredients, and return broth to kettle.
- Skin chicken, remove bones, and cut up chicken.
- To make soup:.
- Add diced carrots, chopped celery, chopped onions, and rice to broth in kettle; simmer for 10 minutes.
- Add chicken, peas, salt & pepper to taste; simmer for 10 minutes or until rice is tender.
- NOTE: When using noodles, I add them to the broth however many minutes it takes to cook them before serving.
Nutrition Facts : Calories 436.2, Fat 26.8, SaturatedFat 7.4, Cholesterol 191.1, Sodium 755, Carbohydrate 12.1, Fiber 2.5, Sugar 3.6, Protein 34.6
CHICKEN SOUP WITH RICE OR NOODLES
I adapted this from a WW cookbook for my parents who always get chicken with rice soup. It is best when made totally from scratch and the chicken is cooked in a crock-pot but can be made using a store roasted chicken. I have also used red leaf lettuce and spinach in place of the escarole.
Provided by greksgirl
Categories Whole Chicken
Time 4h30m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Remove excess fat and giblets from the chicken and discard.
- In a 5-qt. crock-pot combine the chicken broth, chicken, celery, carrot, saffron, sage, thyme, bay leaf and kosher salt.
- Cook on high for 4-5 hours or until the chicken falls off the bone. Remove the chicken and cool; debone and cut into bite-sized pieces.
- Strain the broth through a sieve lined with 2 paper towels, this removes the sediment and some of the fat. This can be done a day ahead and more fat can be removed from the top of the chilled broth.
- In a large sauce pan heat the oil over medium-high heat, saute the onion, carrots and celery until the onion is transulent.
- Add the strained broth and bring to a boil.
- Add the rice or noodles and simmer covered for 15 minutes.
- Stir in the chicken, cover; simmer until the rice/noodles are tender and the chicken is heated through.
- Remove from heat and add the escarole; cover and set aside until the escarole wilts, about 2 minutes.
- Add salt and pepper to taste.
Nutrition Facts : Calories 698.5, Fat 36.1, SaturatedFat 10, Cholesterol 155.2, Sodium 2246.8, Carbohydrate 40.2, Fiber 7.1, Sugar 5.2, Protein 50.4
CHICKEN NOODLE AND WILD RICE SOUP
Recipe from Reams Noodles but I added more veggies. This is soo good! It is similar to Panera breads creamy chicken noodle. The kids liked it too. I make some and freeze the uneaten in separate bowls so I have a quick lunch.
Provided by mollypie
Categories Chicken
Time 35m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- In large pan or dutch oven combine 9 cups chicken broth( reserve 1 cup for later), carrots, celery,and onion. Bring to a boil.
- Add Frozen egg noodles and return to a boil.
- Reduce heat cover and simmer for 15 minute.
- Add rice and seasoning packet and cook for 5 minute.
- In a small bowl stir together 1 cup of reserved broth, flour, salt, pepper,poultry seasoning till smooth.
- Add the flour mixture slowly to the soup pot stirring constantly.
- Bring to boiling; cook 1 minute or until thickened and bubbly.
- Slowly add half and half to soup stirring constantly.
- Add diced chicken.
- Heat through.
Nutrition Facts : Calories 368.4, Fat 9.8, SaturatedFat 4.6, Cholesterol 70.4, Sodium 929.2, Carbohydrate 46.2, Fiber 3, Sugar 3, Protein 23.2
CHICKEN NOODLE SOUP
Mary Cadogan's aromatic broth will warm you up on a winter's evening - it contains ginger, which is particularly good for colds.
Provided by Mary Cadogan
Categories Lunch, Snack, Soup, Supper
Time 40m
Number Of Ingredients 10
Steps:
- Pour the stock into a pan and add the chicken breast, ginger and garlic. Bring to the boil, then reduce the heat, partly cover and simmer for 20 mins, until the chicken is tender.
- Put the chicken on a board and shred into bite-size pieces using a couple of forks. Return the chicken to the stock with the noodles, sweetcorn, mushrooms, spring onion and soy sauce. Simmer for 3-4 mins until the noodles are tender.
- Ladle into two bowls and scatter over the remaining spring onion, mint or basil leaves and chilli, if using. Serve with extra soy sauce.
Nutrition Facts : Calories 217 calories, Fat 2 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 1 grams sugar, Fiber 0.6 grams fiber, Protein 26 grams protein, Sodium 2.5 milligram of sodium
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