FIDEO LOCO SOUP WITH CHICKEN
I had a yummy noodle soup called Fideo Loco recently in Texas. I lightened it up by using chicken instead of the more usual beef. Also, used fewer noodles (fideo) than the Texas variety.
Provided by Carolyn Haas
Categories Vegetable Soup
Time 35m
Number Of Ingredients 14
Steps:
- 1. Heat oil in large saucepan over medium-high heat. Add fideo to saucepan and stir to coat with oil. Cook 2 minutes or until browned, stirring constantly. Add peppers, onion, carrots and garlic; cook 5 minutes or until vegetables are tender, stirring occasionally.
- 2. Stir in tomato sauce and chicken broth (or water and bouillon). Add beans. Reduce heat to medium-low, cover and simmer 10 minutes or until pasta is tender. Stir in chicken, frozen corn and seasoning. Cook until heated through. Sprinkle with cilantro to serve.
EASY SLOW COOKER CHICKEN SOUP
Delicious and flavorful easy slow cooker chicken soup.
Provided by Tara Harrison
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Chicken Soup Recipes
Time 6h10m
Yield 6
Number Of Ingredients 8
Steps:
- Mix water, cream of mushroom soup, chicken, onion, celery, carrots, baby bell peppers, and onion soup mix together in a slow cooker.
- Cook on Low for 6 to 8 hours. Shred chicken using two forks and stir soup well.
Nutrition Facts : Calories 164.9 calories, Carbohydrate 13 g, Cholesterol 40.6 mg, Fat 4.8 g, Fiber 2 g, Protein 17.2 g, SaturatedFat 1.2 g, Sodium 809.5 mg, Sugar 4.2 g
COCONUT-LIME CHICKEN CURRY SOUP
I created this chicken recipe to replicate the flavors of my favorite curry dish-slightly sweet with just the right amount of spicy heat. When served with a garnish of green onions and toasted coconut, the soup makes the perfect cold-weather meal. -Lisa Renshaw, Kansas City, Missouri
Provided by Taste of Home
Categories Lunch
Time 4h30m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 12
Steps:
- Place the first 9 ingredients in a 4- or 5-qt. slow cooker; stir in chicken. Cook, covered, on low 4-5 hours or until chicken is tender., Skim fat; stir in cooked rice. Cook, covered, on low 15-30 minutes or until heated through. Sprinkle servings with cilantro.
Nutrition Facts : Calories 356 calories, Fat 16g fat (7g saturated fat), Cholesterol 76mg cholesterol, Sodium 455mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 2g fiber), Protein 23g protein.
I'M (COCO) LOCO FOR CHICKEN SOUP
------Created for RSC #9. I'm a sucker for the chicken soup with coconut milk that I order in Asian restaurants. Interestingly enough, I've never thought to make it at home. Thanks to tigerduck's excellent choice of ingredients for the contest (no, I am NOT sucking up), I now have the chance to play around and make my own version of this yummy soup. ------
Provided by Mirj2338
Categories Whole Chicken
Time 1h35m
Yield 16 serving(s)
Number Of Ingredients 18
Steps:
- First you need to make your soup base. Take your whole chicken and place it in a pot with 8 cups of cold water. Your chicken can have the skin on it, but we prefer our chickens naked, it makes the soup less fatty and also there is considerable less scum to skim as the soup boils.
- Add the whole white onion, carrots, celery stalks and coriander.
- Add salt and pepper and bring the pot to a boil. Skim as necesssary.
- Once the pot has come to a rolling boil turn the heat down and let the soup base cook at a light bubble for 60-75 minutes.
- Removed the chicken from the soup, and strain the stock into another soup pot. As for the vegetables left behind, either eat them, add them to a veggie pie or meatloaf, or, heaven forfend, throw them away.
- If you left the skin on the chicken, now's the time to take it off (and this you can throw away, I don't have any problems with that). If you first skinned your chicken before cooking it, do not read this step.
- Shred the chicken meat into 1 inch pieces and add it to the strained stock.
- Bring the soup to a boil.
- Add the 20 cherry tomato halves, bean sprouts, soy sauce, brown sugar and coconut milk.
- Taste for flavor and then add more salt and pepper if necessary. Add the cayenne pepper to taste, but don't be afraid to leave it out if you aren't a fan of spicy soups.
- Let cook for a further 7 minutes, that's it really, you don't want the tomatoes and bean sprouts to boil to death in there.
- Serve the soup in a deep bowl with one half of a hard boiled egg and some coriander for garnish.
Nutrition Facts : Calories 272.8, Fat 19.2, SaturatedFat 7.5, Cholesterol 167, Sodium 155.1, Carbohydrate 6, Fiber 1.3, Sugar 4, Protein 18.7
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