Lemony Chicken Noodle Soup With Ginger Chile Cilantro Recipes

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:

• Finely grate 1 tsp of zest from the lemon and put in a small dish. Add the cilantro and ginger, and mix together. Cut the zested lemon inhalf and squeeze it to obtain 3 tbs of juice. Thinly slice two of the chile halves crosswise. In a large saucepan, bring the broth to a boil over medium heat. Add the lemon juice, noodles, fish sauce, and the 2 remaining chile halves to a boiling stock. Reduce the heat, cover and simmer the soup until the noddle are almost cooked, about 3 minutes. Remove the chile halves. Stir in the chicken and chile slices and return to a boil. Remove th epan from the heat, making sure the chicken slices are just cooked through. Taste and add a touch more fish sauce, if you like. Divide the soup evenly amoung serving bowls. Divide the cilantro mixture among the bowls, stir, and serve.

Steps:

• In a large heavy saucepan, melt butter. Stir in flour until smooth; gradually whisk in broth, milk and cream. Bring to a boil; cook and stir until thickened, about 2 minutes. , Stir in chicken, lemon juice and seasonings; heat through over medium heat, stirring occasionally. Serve with lemon wedges.

Steps:

• In a 6- to 8-quart slow cooker, combine the stock, chicken, leeks, carrots, celery, garlic, red-pepper flakes, onion powder and several generous grinds of black pepper. Add 1/2 teaspoon kosher salt if using salted stock, 1 teaspoon kosher salt if using low-sodium stock or 2 teaspoons kosher salt if using unsalted stock. Cover and cook on low until the chicken and vegetables are very tender, about 7 hours.
• Increase the heat to high. Using two forks, tear apart the chicken into bite-size pieces. Add the lemon juice, asparagus, peas and tortellini, if using, to the soup. Cover and cook until the vegetables are tender to crisp-tender, and the tortellini is cooked through, 6 to 7 minutes. Stir in the herbs; season to taste with salt and pepper. Divide among bowls to serve.