GARLIC SPINACH SOUP
If you are a fan of ginger and garlic, then this is for you. If you have a cold and are tired of the same old chicken noodle, then give this a try. Serve with soya sauce or Maggi seasoning.
Provided by miskyn
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- Bring the chicken broth, garlic, and ginger to a boil in a large saucepan; reduce heat to medium and cook for 10 minutes. Add the zucchini and cook until the zucchini is tender, about 10 minutes more.
- Stir in the chicken and cellophane noodles; cook until the chicken is hot and the noodles are soft and transparent, about 3 minutes. Stir in the spinach until wilted.
Nutrition Facts : Calories 105.5 calories, Carbohydrate 8.3 g, Cholesterol 28.8 mg, Fat 3 g, Fiber 0.6 g, Protein 10.8 g, SaturatedFat 0.7 g, Sodium 516.2 mg, Sugar 0.9 g
ONE-POT CHINESE CHICKEN NOODLE SOUP
Cook a Chinese-inspired chicken noodle soup in just over half-an-hour for a hearty dinner. Using pickled ginger and leftover roast chicken makes it special
Provided by Tom Kerridge
Categories Lunch, Soup, Starter, Supper
Time 25m
Number Of Ingredients 9
Steps:
- Drizzle the honey over the base of a large saucepan and bubble briefly to a caramel, then splash in the soy, bubble, add half the chilli and the chicken stock and simmer for 5 mins.
- Add the chicken, if using, and ginger, and simmer for another 5 mins. Stir in the cabbage and noodles and cook until just wilted and the noodles have heated through. Ladle into bowls and sprinkle over the remaining chilli and the spring onions.
Nutrition Facts : Calories 265 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 19 grams protein, Sodium 1.8 milligram of sodium
CHINESE CHICKEN NOODLE SOUP WITH SPINACH AND GARLIC CHIVES
Categories Soup/Stew Chicken Ginger Leafy Green Onion Pasta Poultry Lunar New Year Winter Gourmet
Yield Makes about 8 cups
Number Of Ingredients 8
Steps:
- With a cleaver or heavy chef's knife cut chicken into large pieces. Cut chicken through bones into 2-inch pieces. In a large kettle of boiling water blanch chicken 1 minute. In a colander drain chicken and rinse under cold water.
- With flat side of cleaver or knife lightly smash gingerroot and scallions. In cleaned kettle bring 10 cups water to a boil with chicken, gingerroot, scallions, rice wine or Sherry and simmer, uncovered, skimming froth occasionally, 2 hours. Pour broth through colander lined with triple thickness of cheesecloth into a large heatproof bowl, reserving chicken for another use. Broth may be made 3 days ahead, cooled completely, uncovered, and chilled, covered.
- In cleaned kettle bring broth to a boil. Add noodles and boil, stirring occasionally, 2 minutes. Stir in spinach and simmer, stirring once or twice, until spinach turns bright green and is just tender, about 3 minutes. Stir in chives and salt and pepper to taste and simmer 1 minute.
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