Lemon Ginger Chicken Noodle Soup Recipes

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.

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.

Steps:

• In a small saucepan, saute onion in oil and butter until tender. Add chicken; cook and stir until chicken is lightly browned and meat is no longer pink. Add garlic; cook 1 minute longer., Stir in the broth, carrot, peas and basil. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add the noodles. Cover and simmer until noodles are tender, 8-10 minutes. Stir in lemon juice.

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.

Steps:

• Prep all ingredients. This comes together quickly so it is nice to be fully prepped.
• Heat oil in medium sized pot over medium-high heat.
• Add garlic, ginger, chili paste, and lemon grass. Saute for 3 to 4 minutes to bring out flavor. (It'll smell really yummy at this point!).
• Add mushrooms and chicken and stir to coat for about 2 minutes. Don't brown them, you just want to let them soak in some of the flavor.
• Add the chicken stock and water and bring to a boil.
• Add the noodles and cook for 5 minutes or until chicken is cooked through.
• Stir in cilantro, oyster Sauce, lime juice, green onions, and red pepper.
• Let stand for a few minutes then discard lemon grass.
• Serve with siracha, lime wedges, and oyster sauce.