CHICKEN NOODLE SOUP WITH EGG NOODLES
Don't have time to make a homemade version of chicken noodle soup? Try this one and you won't regret it!
Provided by Totally Fit & Fabulous
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Combine chicken and chicken broth in a large, heavy pot over medium-high heat; bring to a boil. Reduce heat, cover partially, and simmer until chicken is no longer pink at the bone and the juices run clear, about 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove chicken with tongs and transfer to a large bowl. Allow chicken and broth to cool slightly.
- Remove skin and bones from cooled chicken and discard. Cut chicken meat into bite-sized pieces. Skim fat off the top of the cooled broth and discard.
- Return chicken broth to a simmer. Add carrots, celery, and onion to the broth and simmer until vegetables soften, about 8 minutes. Stir in chicken, egg noodles, parsley, and lemon juice and simmer until noodles are tender, about 5 minutes. Season with salt and pepper.
Nutrition Facts : Calories 335 calories, Carbohydrate 24 g, Cholesterol 81.1 mg, Fat 14.6 g, Fiber 1.9 g, Protein 25.7 g, SaturatedFat 4.2 g, Sodium 203.2 mg, Sugar 2.8 g
LEMONGRASS CHICKEN SOBA NOODLE SOUP
Often used in Thai, Vietnamese, and Indian cooking, lemongrass adds a fresh, clean, citrus note to nutty-tasting soba noodles, a perfect soup for lunch or dinner.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h5m
Yield Makes 7 cups
Number Of Ingredients 13
Steps:
- Remove any tough ends or hard outer husks of lemongrass, cut into 2-inch pieces, and smash with the side of a knife. Tie lemongrass in a loose bundle with cheesecloth.
- Rinse chicken and place in a medium soup pot. Add 6 cups cold water to cover chicken. Season with salt and pepper. Bring to a boil and skim the surface thoroughly of any impurities that rise.
- Lower the heat and add carrot, onion, garlic, ginger, and the lemongrass bundle. Adjust heat so water barely bubbles. Cover and poach chicken for 25 minutes. Lift chicken out of the pot and transfer to a plate. When it's cool enough to handle, pull meat off the bones and shred the meat into large pieces. Set aside.
- Add soy sauce to broth and return to a boil. Add noodles, scallions, shiitakes, and bok choy; cook for 4 minutes, stirring occasionally, or until noodles are tender. Add chicken and heat through. Discard lemongrass bundle. Stir in the cilantro or basil before serving.
Nutrition Facts : Calories 216 g, Fat 7 g, Fiber 2 g, Protein 21 g
LEMONGRASS CHICKEN SOUP
In Chinese cultures, lemongrass and cilantro are considered yin ingredients -- cooling elements that are ideal on hot days. The subtle heat of ginger and chile, combined with the bright aroma of fresh mint, enlivens this lightened rendition of chicken soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 12
Steps:
- Place chicken, lemongrass, scallions, onion, sliced ginger, chile, peppercorns, and water in a large pot. Cover, and bring to a simmer. Uncover partially, and gently simmer for 1 hour.
- Add cilantro and mint stems, and simmer for 15 minutes. Add fish sauce, and strain through a cheesecloth-lined sieve. Reserve broth and chicken. Discard remaining solids. Shred chicken meat, and discard bones. Refrigerate broth and chicken separately for at least 4 hours (or overnight).
- Skim fat from broth, and reheat broth. Combine chicken, julienned ginger, cilantro leaves, thinly sliced mint, and bean sprouts in a bowl. Divide broth among bowls, and serve with chicken mixture on the side.
Nutrition Facts : Calories 327 g, Cholesterol 181 g, Fiber 2 g, Protein 4 g, SaturatedFat 2 g, Sodium 727 g
LEMONGRASS CHICKEN SOUP W EGG NOODLES
With the remaining egg noodles that we had the other day, we made a Thai-style soup with chicken, enoki mushrooms, bean sprouts, and kimchi. Everything went well together except for the most important ingredient--the egg noodles. Like I said, we only used it because it was leftover from the chow mein dish but in hindsight we regret "experimenting" with it from the beginning. I am thinking it would have tasted a whole lot better if served with regular rice noodles and possibly some fish sauce for a more authentic Thai soup, but we still enjoyed the soup on this cold winter night.
Provided by mykoreaneats
Categories Stocks
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Directions:.
- Bring the single chicken breast, lemongrass stalks, onion, and ginger together in a large pot. Boil for 30 minutes while skimming off excess foam floating to the top with a sieve. Remove chicken breast about halfway through.
- In a separate pot, simmer the 6 cups chicken stock with red chili pepper flakes.
- Bring the broths together and let simmer for 10 more minutes.
- Add 1 tbsp oil to frying pan and sear the chicken breast until thoroughly browned. Set aside and cut into strips.
- On the same frying pan, slightly cook the enoki mushrooms for a minute.
- Cook the egg noodles according to package directions and set aside.
- Place noodles, kimchi, mushrooms, bean sprouts, lime wedges, and chicken strips in a bowl.
- Fill with chicken broth and garnish with scallion strips or red bell pepper slices.
- *The chicken breast was boiled first to save time and to ensure a fully cooked chicken. You may skip this step and simply sear it from the beginning.
Nutrition Facts : Calories 433.1, Fat 13.4, SaturatedFat 3.2, Cholesterol 75.9, Sodium 1053, Carbohydrate 51.7, Fiber 2.4, Sugar 8.2, Protein 25.6
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