NORTH AFRICAN CHICKEN NOODLE SOUP
Make and share this North African Chicken Noodle Soup recipe from Food.com.
Provided by Parsley
Categories Clear Soup
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a saucepan, bring broth and wine to a boil. Add the finely diced carrots and egg noodles and simmer for about 15 minutes.
- Stir in chicken, chopped parsley, cumin and pepper.
- In a small bowl, beat the egg with the lemon juice and beat in about 1/4 cup of the hot broth.
- Add this egg mixture SLOWLY to the broth mixture in the saucepan, stirring constantly (so egg does not "scramble"); DO NOT BOIL.
- Salt to taste and serve.
Nutrition Facts : Calories 190, Fat 4.6, SaturatedFat 1.2, Cholesterol 77, Sodium 1001.3, Carbohydrate 14.6, Fiber 1.1, Sugar 2.4, Protein 16.2
CHICKEN SOUP NORTH AFRICAN STYLE
This hearty soup is flavored with fresh herbs, cumin, and ginger.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 19
Steps:
- Cut one carrot in half; place in a medium stockpot. Add chicken, 2 quarts water, leeks, celery, parsley, thyme, bay leaves, and 1 teaspoon salt. Bring to a boil. Reduce heat to low; simmer for about 1 hour; skim off any scum. Remove chicken. Pass stock through a cheesecloth-lined strainer. Remove chicken meat from bones and slice into 1/2-inch-thick strips.
- Rinse stockpot; return stock to it. Set over medium-low heat; add ground pepper. Dice remaining 2 carrots. Add carrots, tomatoes, cumin, ginger, and squash to stock; simmer over medium heat until vegetables are tender, about 25 minutes.
- Meanwhile, bring 1 cup water to a boil in a small saucepan. Add couscous and remaining 1/2 teaspoon salt; cover and remove from heat. Let stand 5 minutes. Fluff with a fork. Stir in jalapeeno cilantro.
- Add zucchini and chickpeas to soup; cook until tender, about 5 minutes. Add chicken meat; simmer to heat through, about 5 minutes. Adjust seasoning.
- To serve, place a spoonful of couscous in a soup bowl; spoon soup around it and add a cilantro sprig and lime wedge.
Nutrition Facts : Calories 197 g, Cholesterol 25 g, Fat 2 g, Fiber 6 g, Protein 14 g, Sodium 470 g
ZESTY CHICKEN SOUP WITH TOMATOES AND RICE
This is a zesty North African soup. The chicken can be served in the soup or reserved for other uses. If you'd like a leaner soup, omit the oil. Instead of sauteing the onion and chicken, simply add them to the water and continue cooking the soup as below.
Provided by Mirj2338
Categories Lunch/Snacks
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a large, heavy soup pot or stew pan.
- Add onion and saute over medium heat until golden.
- Add chicken, sprinkle with salt and pepper and saute 7 minutes.
- Add water, tomatoes, garlic, paprika and turmeric and and bring to a simmer.
- Skim foam from surface.
- Cover and simmer 45 minutes, skimming fat occasionally.
- Add squash and cook for 10 minutes or until zucchini and chicken are tender.
- In a separate saucepan, bring 4 cups water to a boil and add salt.
- Add rice and cook uncovered over medium-high heat for 15 minutes or until just tender.
- Drain well.
- Rinse with cold water if cooking it ahead, and drain well.
THE ULTIMATE CHICKEN NOODLE SOUP
My first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this type of soup is my favorite and is in heavy rotation from November to April. It has many incredibly devoted fans.-Gina Nistico, Denver, Colorado
Provided by Taste of Home
Time 1h
Yield 10 servings (about 3-1/2 quarts).
Number Of Ingredients 15
Steps:
- Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons., Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes., Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes., Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.
Nutrition Facts : Calories 239 calories, Fat 12g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 1176mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein.
NORTH AFRICAN CHICKEN
Another gem I discovered on "World Hearth Circle of International Cooking." My posted recipe for North African Seasoning Mix is from the same website. Prep time does not include marinating time.
Provided by Happy Hippie
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine Seasoning Mix, Lemon Juice, Olive Oil and garlic, mixing well.
- Marinate the the chicken for two hours, refrigerated.
- Grill chicken 20 minutes or until juices run clear, basting with marinade.
ASIAN CHICKEN NOODLE SOUP
One night I didn't have any noodles for my chicken soup, so I gave it a twist with wonton wrappers. It was great! Don't skip the celery leaves; they bring great flavor to this Asian chicken soup. -Noelle Myers, Grand Forks, North Dakota
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 14
Steps:
- In a Dutch oven, cook chicken in oil over medium heat until no longer pink. Remove and keep warm. In the same pan, saute the carrots, celery and onion until tender. Stir in the broth, teriyaki sauce, garlic sauce and chicken. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes., Add the wonton strips, mushrooms, celery leaves, basil and cilantro. Cook and stir for 4-5 minutes or until wonton strips and mushrooms are tender. Sprinkle with green onions.
Nutrition Facts : Calories 227 calories, Fat 4g fat (1g saturated fat), Cholesterol 44mg cholesterol, Sodium 1344mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 2g fiber), Protein 19g protein.
NORTH AFRICAN CHICKEN AND RICE
I'm always looking to try recipes from different cultures, and this one is a huge favorite. We love the spice combinations. This cooks equally well in a slow cooker or a pressure cooker. -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Dinner
Time 4h10m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a 3- or 4-qt. slow cooker, combine onion and oil. Place chicken thighs on top of onion; sprinkle with next 7 ingredients. Top with raisins, olives, lemon and garlic. Add broth. Cook, covered, on low until chicken is tender, 4-5 hours. Serve with hot cooked rice.
Nutrition Facts : Calories 386 calories, Fat 13g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 556mg sodium, Carbohydrate 44g carbohydrate (12g sugars, Fiber 3g fiber), Protein 25g protein.
NORTH AFRICAN SOUP (VEGETARIAN)
A vegetarian version of an African favorite. If you want to make it non-vegetarian, chunks of lamb or beef can be added. Just brown them with the onions.
Provided by Outta Here
Categories Potato
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- Heat olive oil in a Dutch oven type pan over medium heat. Fry the onions until tender in the olive oil.
- Stir in the paprika. Add about 1 cup water to prevent onions and paprika from burning.
- Add carrots, garlic, tomato paste, tomatoes, cilantro (or parsley), turmeric and cinnamon and more water to cover.
- Simmer until the carrots begin to get slightly tender; add the potatoes and more water, if necessary, to cover. Simmer for about 1/2 hour.
- Add garbanzo beans and lemon juice. Adjust the amount of broth by adding more water if necessary. Simmer until beans are heated through.
- Adjust flavor by adding salt and pepper, if needed.
- Divide between 2 large bowls and garnish with cilantro or parsley.
Nutrition Facts : Calories 665.6, Fat 18, SaturatedFat 2.5, Sodium 867.5, Carbohydrate 113.9, Fiber 23.4, Sugar 15.9, Protein 20
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5/5 (4)Total Time 30 minsCategory EntreesCalories 305 per serving
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- If serving the soup right away, stir the cooked couscous and shredded chicken into the soup and warm through. Add the chopped lemon, if using, just before serving. If stashing the chicken soup in the fridge to take to work the next day, store the couscous and preserved lemon separately from the soup, then mix everything together before reheating. If you want your soup to thicken somewhat and take on a pronounced lemony tang, then combine it all before you toss it in the work fridge—and hope it doesn’t get pinched by the office lunch thief.
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