Fragrant Chicken Noodle Soup Recipes

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FRAGRANT CHICKEN AND RICE NOODLE SOUP



Fragrant Chicken and Rice Noodle Soup image

This light, fresh-tasting soup is based on a Vietnamese pho. The chicken provides both the stock and the meat for the soup. A Jill Dupleix recipe.

Provided by AmandaInOz

Categories     Whole Chicken

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 18

1 (1 5/8 kg) whole chickens
2 white onions, finely sliced
5 cm knob fresh ginger, peeled and sliced
2 cinnamon sticks
6 cardamom pods, crushed
3 star anise
1 tablespoon brown sugar
1 teaspoon salt
2 tablespoons fish sauce
4 tablespoons crisp-fried shallots
300 g fresh rice noodles
3 spring onions, finely sliced
200 g bean sprouts, rinsed
1 red chili pepper, finely chopped
1 bunch vietnamese mint
1 bunch fresh Asian basil
1 bunch coriander
1 lime, cut into wedges

Steps:

  • Rinse the chicken, place in a large pot with enough cold water to cover and bring to the boil, skimming.
  • Add the onions, ginger, cinnamon, cardamom, star anise, sugar and salt. Simmer for 30 minutes, remove chicken, carve off breasts, and set aside. Return the chicken to the broth and simmer for a further 30 minutes.
  • Strain the broth and finely slice the chicken breast and leg meat. Gently reheat the broth with the fish sauce, and 2 tbsp fried shallots.
  • Cover the noodles with hot water, gently separate using chopsticks, and drain.
  • Divide the noodles between four deep, warmed soup bowls.
  • Arrange the chicken meat on top; ladle the hot broth into each bowl, and scatter with remaining fried shallots, spring onions, bean shoots, chilli, mint, basil and coriander. Guests squeeze lime wedges into broth to taste.

Nutrition Facts : Calories 1215.3, Fat 64.2, SaturatedFat 18.3, Cholesterol 292, Sodium 1695.6, Carbohydrate 80.5, Fiber 4.3, Sugar 9.3, Protein 74.8

FRAGRANT CHICKEN SOUP WITH CHICKPEAS AND VEGETABLES



Fragrant Chicken Soup With Chickpeas and Vegetables image

This recipe comes from the Seattle P-I. I'm posting here so that I don't lose it! It sounds delicious!

Provided by Kater

Categories     Clear Soup

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 19

2 tablespoons olive oil
1 Spanish onion, chopped
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground turmeric
1/2 teaspoon sweet paprika
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
1 pinch cayenne
2 tablespoons tomato paste
2 celery ribs, diced
1 turnip, peeled and diced
1 sweet potato, peeled and diced
1 quart chicken broth
1 3/4 lbs boneless skinless chicken thighs, cut into bite-size pieces
1 (15 ounce) can chickpeas, drained
1/2 cup cilantro, chopped
1 tablespoon fresh lemon juice
lemon wedge, for serving

Steps:

  • Heat oil in a large soup pot over high heat. Add onion and salt and sautéuntil limp, about 3 minutes. Add all spices and sauté until they release their fragrance, about 2 minutes. Add tomato paste and sauté for another minute, until darkened but not burned. (If tomato paste looks too dark too quickly, lower heat.).
  • Add celery, turnip and sweet potato and continue to sauté until celery starts to soften, about 10 minutes.
  • Return heat to high (if you lowered it), and add broth to pot. Bring to a simmer, then add chicken. Partially cover pot, lower heat to medium low and simmer for 15 minutes.
  • Add chickpeas and cilantro to pot and continue simmering until chicken is cooked through and vegetables are tender, about 10 minutes longer. Stir in the lemon juice and more salt if desired.
  • Garnish with chopped cilantro and lemon wedge and serve.

Nutrition Facts : Calories 350.4, Fat 11.6, SaturatedFat 2.3, Cholesterol 110.2, Sodium 1097.9, Carbohydrate 26.4, Fiber 5.3, Sugar 4, Protein 34.1

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