GINGER CHICKEN NOODLE SOUP
This is one of my favorite soup recipes to serve in the wintertime because it's super easy to make and fills the house with a wonderful aroma. My whole family loves it! -Brandy Stansbury, Edna, Texas
Provided by Taste of Home
Categories Lunch
Time 3h45m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 11
Steps:
- In a 5-qt. slow cooker, combine the first 9 ingredients. Cook, covered, on low 3-4 hours or until chicken is tender., Stir in snow peas and pasta. Cook, covered, on low about 30 minutes longer, until snow peas and pasta are tender.
Nutrition Facts : Calories 126 calories, Fat 2g fat (0 saturated fat), Cholesterol 31mg cholesterol, Sodium 543mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges
SKINNY GINGER CHICKEN NOODLE SOUP
80% less sat fat • 50% more fiber than the original recipe. When a craving for chicken noodle soup hits, give this Asian-inspired recipe a try. Made with ginger, soba noodles, veggies, soy sauce, and reduced-sodium chicken broth, this a healthy choice any night of the week.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 5
Number Of Ingredients 12
Steps:
- In a Dutch oven cook chicken, half at a time, in hot oil just until browned. Drain off fat. Return all of the chicken to Dutch oven. Add carrots, chicken broth, the water, rice vinegar, the 1 tablespoon soy sauce, ginger, and pepper. Bring to a boil; reduce heat. Cover and simmer for 20 minutes.
- Add uncooked noodles to soup. Return to a boil; reduce heat. Simmer, uncovered, for 8 to 10 minutes or until noodles are tender.
- Meanwhile, prepare peas according to package directions. Stir peas into soup just before serving. If desired, serve with additional soy sauce.
- Slow-Cooker Directions: In a large skillet cook chicken, half at a time, in hot oil just until browned. Using a slotted spoon, transfer chicken to a 3 1/2- to 4-quart slow cooker. Add carrots, chicken broth, the water, rice vinegar, the 1 tablespoon soy sauce, ginger, and pepper. Cover and cook on low-heat setting for 4 to 6 hours or on high-heat setting for 2 to 3 hours.
- If using low-heat setting, turn to high-heat setting. Stir in uncooked noodles. Cover and cook for 10 to 15 minutes more or until noodles are tender. Prepare peas according to package directions. Add peas to soup and serve as above.
Nutrition Facts : Calories 210, Carbohydrate 17 g, Cholesterol 55 mg, Fiber 3 g, Protein 28 g, SaturatedFat 1/2 g, ServingSize 1 1/2 cups, Sodium 880 mg, Sugar 6 g, TransFat 0 g
COLD-BUSTING GINGER CHICKEN NOODLE SOUP
A spicy addition to a classic soup. I normally make this with a whole chicken and let it cook for an hour, remove the meat, and return the bones for another hour on their own, chicken breasts are used here for simplicity.
Provided by Coulter
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h45m
Yield 8
Number Of Ingredients 22
Steps:
- Heat olive oil in a large pot over medium heat. Add chicken, onion, and crushed garlic cloves; cook in hot oil until chicken breast is browned and onions start to turn translucent, about 5 minutes . Pour water, white wine, and lemon juice over the chicken mixture; stir sliced ginger, peppercorns, chicken bouillon, bay leaves, and white sugar into the liquid. Bring to a simmer, reduce heat to medium-low, and cook for 45 minutes.
- Remove and discard the crushed garlic cloves. Remove chicken breasts from the soup to a cutting board; chop into bite-size pieces.
- Add carrot, celery, kohlrabi, rosemary, and thyme to the soup. Reduce heat to low until the vegetables begin to soften, about 20 minutes.
- Bring the soup to a boil. Return chopped chicken to the soup along with the egg noodles, minced garlic, and grated ginger; remove the pot from heat and let sit until the noodles have softened, about 10 minutes. Season with salt. Garnish with parsley.
Nutrition Facts : Calories 314.7 calories, Carbohydrate 32.7 g, Cholesterol 67.7 mg, Fat 5.8 g, Fiber 3.3 g, Protein 22.2 g, SaturatedFat 1.3 g, Sodium 948.5 mg, Sugar 5.5 g
SLOW COOKER CHICKEN NOODLE SOUP
A slow cooker chicken noodle soup with chicken, green onions, carrots, celery, and noodles.
Provided by Megan S
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 6h
Yield 8
Number Of Ingredients 13
Steps:
- Place chicken, water, celery, carrot, green onion, chicken bouillon, parsley, bay leaf, seasoned salt, salt, dried basil, and pepper into the bottom of a slow cooker. Cover and cook on Low until chicken breasts are no longer pink in the centers, 5 to 6 hours.
- Remove and discard bay leaf. Remove chicken, shred using 2 forks, and return to the pot. Stir in egg noodles.
- Cover and continue to cook on Low until noodles are tender, 20 to 30 minutes more.
Nutrition Facts : Calories 207.1 calories, Carbohydrate 17.1 g, Cholesterol 76.5 mg, Fat 3.4 g, Fiber 1.2 g, Protein 25.6 g, SaturatedFat 0.9 g, Sodium 1055.4 mg, Sugar 1 g
GINGER-CHICKEN NOODLE SOUP (CROCK POT)
Make and share this Ginger-Chicken Noodle Soup (Crock Pot) recipe from Food.com.
Provided by Engrossed
Categories Chicken
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a 3 1/2 to 6 quart crock pot, combine the first 10 ingredients up to the water.
- Cover and cook on high-heat for 2-3 hours.
- Uncover and stir in noodles and pea pods.
- Cover and cook for 5-8 minutes more or until noodles are tender.
- Serve with additional soy sauce.
- Also good with sesame and chili oils.
Nutrition Facts : Calories 178.8, Fat 3.5, SaturatedFat 0.8, Cholesterol 48.4, Sodium 925.7, Carbohydrate 12.3, Fiber 1.8, Sugar 1.9, Protein 22.9
SLOW COOKER GINGER-BEEF NOODLE SOUP
Make and share this Slow Cooker Ginger-Beef Noodle Soup recipe from Food.com.
Provided by Pinay0618
Categories Clear Soup
Time 4h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a slow cooker, combine the meat with the broth, water, soy sauce, ginger, onion, garlic and star anise. Cover and cook on high for 4 hours, until the meat is tender. Transfer the meat to a plate and let cool slightly. Using 2 forks, pull the meat into thick shreds.
- Strain the broth, discarding the solids. Return the broth to the cooker. Add the shiitakes, scallions and shredded meat. Cook on high for 15 minutes, until the mushrooms are tender.
- Meanwhile, bring a large saucepan of salted water to a boil. Add the noodles and cook until al dente. Drain well.
- Add the noodles to the soup. Serve in deep bowls, passing the sesame or chili oil at the table.
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