Oriental Chicken Soup Recipes
CHINESE CHICKEN VEGETABLE SOUP
We had a Chinese restaurant that made two soups that I loved how they tasted. When they went out of business, we looked for someone else that made these two soups, without much luck. Knowing all the ingredients that were there, I went to work to make my own recipe for this very tasty soup. Plus I'm a big fan of 'make it tasty, fast and easy' which this is, when I run the veggies through my food processor. Also when I not feel well, this is one soup that has all what help me feel better. I also serve this with steamed rice as a side dish for those who want it as well.
Provided by rlt11_NMC
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 55m
Yield 12
Number Of Ingredients 20
Steps:
- Heat the vegetable oil in a large Dutch oven or soup pot over medium-high heat, and cook and stir the chicken thigh and breast meat until the chicken is no longer pink inside, about 3 minutes. When the chicken is cooked, stir in the water, chicken bouillon cube, garlic, ginger, soy sauce, and sesame oil. Bring the soup to a boil, and reduce heat to a simmer.
- Stir in the baby corn, water chestnuts, carrots, broccoli florets, napa cabbage, red bell pepper, green onions, celery, zucchini, and snow peas, and simmer until the carrots start to softened, and the broccoli and snow peas turn bright green, 1 to 2 minutes. Mix in the mushrooms, and simmer for 5 more minutes.
Nutrition Facts : Calories 102.2 calories, Carbohydrate 8.1 g, Cholesterol 27.9 mg, Fat 3.5 g, Fiber 3.3 g, Protein 9.8 g, SaturatedFat 0.9 g, Sodium 206 mg, Sugar 3.4 g
QUICK ASIAN CHICKEN SOUP
The light, flavorful mushroom soup is the perfect precursor to any Asian-inspired meal.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 20m
Number Of Ingredients 11
Steps:
- In a large saucepan, bring broth, ginger, garlic, red pepper flakes, and 2 cups water to a boil over high heat. Add noodles, lower heat, and simmer until noodles are tender, 6 to 8 minutes.
- Add chicken, bell pepper, and snow peas; cook until chicken is opaque throughout, about 1 minute. Add lime juice, scallions; season with salt. Serve immediately.
Nutrition Facts : Fiber 1 g
CHINESE CHICKEN SOUP
This attractive simple soup begins with frozen stir-fry vegetables. Convenient refrigerated minced gingerroot adds to the Asian flavor.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until heated through.
Nutrition Facts : Calories 149 calories, Fat 4g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 936mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 3g fiber), Protein 17g protein.
CHINESE CHICKEN SOUP
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
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
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
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.
ORIENTAL CHICKEN SOUP
Make and share this Oriental Chicken Soup recipe from Food.com.
Provided by The Happy Cook
Categories Stocks
Time 23m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large saucepan,combine all liquid ingredients plus ginger and bring to a boil.
- Add vegetables and noodles.
- Reduce heat.
- Add Chicken.
- Cover and simmer for 10 minutes until vegetables are tender and chicken is heated through.
Nutrition Facts : Calories 258, Fat 8.5, SaturatedFat 2.3, Cholesterol 77.2, Sodium 1356.6, Carbohydrate 12, Fiber 0.6, Sugar 1.3, Protein 30.8
17 BEST ASIAN SOUPS
These unique, fragrant, and flavorful Asian soup recipes are the perfect antidote if you're tired of the same old stews. From wonton to hot and sour to ramen, you'll love these easy soups.
Provided by insanelygood
Categories Recipe Roundup Soup
Number Of Ingredients 17
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep an Asian soup in 30 minutes or less!
Nutrition Facts :
CHICKEN & BOK CHOY SOUP WITH GINGER & MUSHROOMS
What is so obliging about this hearty chicken soup is that you can add any vegetables that suit your fancy: napa or Savoy cabbage, mushrooms, Chinese broccoli, broccolini, onions, leeks, mustard or turnip greens, celery or whatever tickles your bonnet. Just be sure that you don't overcook the vegetables. Spice it up with chile sauce, such as sriracha, and/or serve the soup over noodles to make it a more substantial main dish.
Provided by Bruce Aidells
Categories Healthy Soup Recipes
Time 1h30m
Number Of Ingredients 19
Steps:
- Place mushrooms in a heatproof measuring cup and cover with boiling water. Soak for at least 30 minutes or up to several hours. Remove the mushrooms from the water, remove and discard stems (if any) and cut into 1/8-inch slices; set aside. Strain the soaking liquid and reserve.
- Heat oil in a large soup pot or Dutch oven over medium heat. Add onion, garlic and ginger and cook, stirring, for 5 minutes. Pour in the reserved mushroom liquid, broth, soy sauce, cinnamon stick, star anise and pepper. Bring to a boil. Reduce to a simmer and stir in chicken. Simmer for 20 minutes.
- Stir in fennel, scallion whites and the reserved mushrooms and cook for 5 minutes. Add bok choy stems, return to a simmer and cook for 3 minutes more. Stir in bok choy greens and bean sprouts. Cook until the greens are just wilted, about 2 minutes more.
- Discard the cinnamon stick and star anise. Ladle the soup into bowls. Garnish each bowl with scallion greens, cilantro and a 1/4-teaspoon drizzle of sesame oil. Serve with lime wedges, if desired.
Nutrition Facts : Calories 256.9 calories, Carbohydrate 12.9 g, Cholesterol 75.5 mg, Fat 11.4 g, Fiber 3.4 g, Protein 26.9 g, SaturatedFat 2.8 g, Sodium 788.7 mg, Sugar 5.2 g
ORIENTAL CHICKEN SOUP
Make and share this Oriental Chicken Soup recipe from Food.com.
Provided by Beeks
Categories Chicken
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a dutch oven and cook red pepper.
- Add mushrooms and garlic and saute until done 3 to 4 minutes;you might need to increase the heat up a little higher.
- Stir in bouillion concentrate and water and bring to a boil.
- Add chicken and simmer 5 minutes or until done.
- Stir in soya sauce,onions,chili powder and sesame seeds.
- Serve immediately.
Nutrition Facts : Calories 133.1, Fat 7.2, SaturatedFat 1.7, Cholesterol 32.3, Sodium 930.6, Carbohydrate 4, Fiber 1.1, Sugar 1.9, Protein 13.7
ASIAN CHICKEN NOODLE SOUP
This Asian noodle broth is gently infused, releasing the flavour of all the aromatics. We recommend making double and enjoying reheated the next day
Provided by John Torode
Categories Main course, Soup, Supper
Time 35m
Number Of Ingredients 13
Steps:
- Slice the chicken breasts into strips about 1cm wide and the full length of the breast. Briefly marinate the chicken in the sake and leave to one side for a few mins.
- Mix the ginger with the whites of the spring onions, soy sauce, sesame oil and garlic.
- Put 2 litres of water in a saucepan and bring to the boil. Pour in the ginger soy mixture, reduce the heat and cook just below a simmer for 5 mins.
- Add the chicken and sake mix, noodles and chillies to the stock and turn the heat up. As soon as the broth comes to the boil, turn off the heat. Slowly pour the egg into the broth, stirring all the time. Add the green parts of the spring onions and stir through. Leave to sit for 2 mins.
- Ladle the soup evenly into six bowls. Sprinkle with the toasted sesame seeds and coriander, with a few seaweed flakes, if you like.
Nutrition Facts : Calories 297 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 28 grams protein, Sodium 3.8 milligram of sodium
CHINESE CHICKEN NOODLE SOUP
Steps:
- Make a chicken stock. Then shred the leg meats into shreds.
- Pour enough water in a pot and then cook the noodles as instructed. At the last minute, add the Bok Choy leaves in.
- At the same time, prepare two serving bowls, add salt, white pepper and scallion in bottle. Pour 1 cup of hot chicken stock. Mix well.
- Transfer the noodles to serving bowls, top with shredded chicken and pour the extra stock to cover the noodles.
Nutrition Facts : Calories 614 kcal, Carbohydrate 81 g, Protein 22 g, Fat 21 g, SaturatedFat 9 g, Cholesterol 14 mg, Sodium 3685 mg, Fiber 2 g, Sugar 9 g, ServingSize 1 serving
ASIAN SALAD CHICKEN SOUP
Provided by Food Network
Time 1h25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large saucepan, over high heat, bring the stock, water, soy sauce, mushrooms, ginger and red pepper flakes to a boil. Lower the heat simmer, covered for 10 minutes or until the mushrooms are tender. Blend the sesame, vegetable oils and rice vinegar. Toss this dressing with the bean sprouts, scallions and watercress and season to taste with salt and pepper. Divide this salad among 4 soup bowls and reserve for later. When the mushrooms are tender, add the chicken to the soup and simmer, over moderate heat, uncovered for 5 minutes or until the chicken is cooked through. Season to taste with salt and pepper. Remove the ginger slices, then ladle the hot soup over the bean sprout mixture and garnish with sesame seeds.
ASIAN CHICKEN NOODLE SOUP
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.
More about "oriental chicken soup recipes"
CHINESE NOODLE SOUP | RECIPETIN EATS
From recipetineats.com
5/5 (104)Total Time 15 minsCategory SoupCalories 352 per serving
- Place Broth ingredients in a saucepan over high heat. Place lid on, bring to simmer then reduce to medium and simmer for 8 - 10 minutes to allow the flavours to infuse.
- Either cook the bok choi in the broth in the soup broth OR noodle cooking water for 1 min (if noodles required boiling).
EASY CHICKEN & CORN SOUP | ASIAN INSPIRATIONS - ASIAN RECIPES
From asianinspirations.com.au
4.7/5 (11)Category AuthenticCuisine ChineseTotal Time 1 min
- To Prep Bring a pot of water to a boil and season with salt and pepper before placing the chicken breast in to poach. After about 15 mins, remove the chicken breast from the pot and set aside to cool.
- To Cook In a large saucepan, combine the chicken stock and the corn and bring to a boil. Shred the chicken and add that into the pot as well. Season with salt and pepper again. In a small bowl, mix the eggs until they are well incorporated. Mix the soup and slowly pour the eggs in a thin stream to make the egg ribbons. When the soup is simmering and the egg ribbons have cooked, you can thicken the soup by mixing ½ tbsp water and 1 tsp cornstarch and then adding them in to the soup.
ENJOY CHINESE CHICKEN SOUP IN ALL ITS VARIATIONS
From homemade-chinese-soups.com
ASIAN CHICKEN NOODLE SOUP - COOKING CLASSY
From cookingclassy.com
5/5 (32)Total Time 50 minsCategory SoupCalories 493 per serving
- Heat 1 Tbsp vegetable oil in a large non-stick skillet over medium-high heat. Add carrots and saute 3 minutes then add green onions, garlic and ginger and saute 2 minutes longer, set aside.
- Cover chicken with plastic wrap and pound to an even thickness using the flat side of a meat mallet. Heat 1 Tbsp olive oil in a large pot over medium-high heat.
- Season both sides of chicken lightly with salt and pepper, then add to pot and cook until browned on both sides, about 2 1/2 minutes per side.
- Pour in chicken broth, soy sauce, mirin, rice vinegar, Sriracha, and sesame oil, then pour carrot mixture into soup mixture.
ASIAN CHICKEN SOUP - THE CLEAN EATING COUPLE
From thecleaneatingcouple.com
Ratings 6Calories 438 per servingCategory Main Course
- In a large soup pot, heat olive oil. Pan sear chicken thighs for 4-5 minutes on each side. Once chicken thighs are cooked - remove from pan and set aside on a plate. You may need to do 2 separate batches because there may not be enough room in the pot.
- In a large soup pot, heat olive oil. Saute onion, garlic, and ginger until fragrant and onions are translucent, about 5 minutes. (Note: This step isn’t necessary, you can add to the crock pot raw but we recommend you don’t for best flavor)
HERBAL CHICKEN SOUP (药膳鸡汤) | CHINA SICHUAN FOOD
From chinasichuanfood.com
5/5 (2)Calories 823 per servingCategory Soup
- Soak all the herbals except red dates, goji berries and honey dates in a large bowl with enough water. Set aside for 30 minutes.
- Cut chicken into pieces and blanch in a pot of boiling water with 3-4 slices of ginger. This process helps to remove the dirt and blood water from the bones. Pick the chicken pieces out and transfer them to a soup pot.
- Add enough water and the soaked herbal. Bring to a boil and then simmer for 30 t 40 minutes. Add red dates, goji berries and honey dates, continue simmering another 30 minutes.
NOURISHING ASIAN-INSPIRED CHICKEN SOUP RECIPE | AMBITIOUS ...
From ambitiouskitchen.com
5/5 (57)Total Time 45 minsCuisine AsianCalories 263 per serving
- Add 1 tablespoon sesame oil to a large dutch oven or large pot and place over medium high heat. Add in chicken thighs and generously season with salt and pepper. Brown chicken on both sides. You don’t need to cook the chicken all the way, just get it nice and golden brown for flavor purposes. Transfer chicken to plate and set aside.
- In the same pot, add the remaining ½ tablespoon sesame oil. Immediately add in minced garlic, white part only of the green onions, sliced carrot and ginger. Saute for 3-5 minutes, the slowly add in the chicken broth, thai chili paste and soy sauce. Add the chicken thighs back to the pot and place two lemongrass stalks in. Bring to a boil, then reduce heat and simmer for 25 minutes.
- After 25 minutes, use a slotted spoon to remove chicken from the pot and transfer to a cutting board. Use two forks to shred chicken. Before adding chicken back to the pot, remove the lemongrass stalks and discard. If you'd like to add rice noodles, now is the time to do so. Add them to the pot along with the bok choy and fish sauce and simmer for 5-7 more minutes.
- Pour into bowls, then garnish with a few cilantro, mint, thai green basil, green scallions, thai chile, sesame seeds and a fresh squeeze of lime.
ASIAN CHICKEN SOUP - A FAMILY FEAST | DELICIOUS RECIPES ...
From afamilyfeast.com
5/5 (2)Estimated Reading Time 4 minsServings 8-10Total Time 3 hrs
- Place chicken and all stock ingredients in a medium to large pot and bring to a boil. Lower to a fast simmer and simmer for two hours uncovered.
- Remove chicken and wings and discard remaining solids. There should be four quarts (one gallon) of stock left. If more, cook down to four quarts. If less, add a little water to equal four quarts.
- Separate skin and bones from meat and shred meat with two forks. Set aside and discard skin and bones.
- Note: Clean baby Bok choy of any sand and separate the whites from the tops. Chop the tops and set aside. Remove core from bottoms and discard. Cut the bunch in half the long way then each half in half and slice into pieces. Set aside.
SIX CHINESE RESTAURANT-STYLE SOUP RECIPES
From thespruceeats.com
- Hot and Sour Soup: Unlike other Sichuan dishes, this classic soup gets its heat from white pepper. There are many versions of hot and sour soup and most of which contain wood ear, tofu, carrot, and pork.
- Wonton Soup: A popular Chinese restaurant dish, the name wonton means swallowing a cloud, and the wontons floating in this popular soup are thought to resemble clouds.
- Egg Drop Soup: Egg drop soup is one of the simplest yet most satisfying soups to make at home. It simply requires seasoning chicken or vegetable broth—if you have a homemade broth, it's all the better, but storebought works, too.
- Cream Corn Soup (With Crabmeat): Traditionally, this warming Cantonese soup is prepared in the same way as “Chicken Velvet” by chopping the meat or seafood into small pieces and mixing it with egg whites, liquid, and cornstarch.
- Red Bean Soup: While Sweet Red Bean Soup, made with Azuki beans, isn't a dish you'll see on many Chinese takeout menus, it's an authentic and sweet dessert soup.
- Winter Melon Soup: This popular dish features the mild sweet taste of winter melon, which is available at Asian markets. It resembles an oblong watermelon that doesn't have the same characteristic green striations down the rind.
ORIENTAL CHICKEN NOODLE SOUP | CHINESE RECIPES | GOODTOKNOW
From goodto.com
3.7/5 (262)Servings 4Cuisine ChineseCalories 149 per serving
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