THAI CURRY CHICKEN NOODLE SOUP
Steps:
- Bring 4 cups of the water to a boil in a large sauce pot over medium heat. Add the chicken breast, reduce the heat and simmer until cooked through, about 15 to 20 minutes. Remove from the pot to a cutting board or bowl and set aside until cool enough to handle. Shred the chicken with a fork and set aside.
- Bring the remaining 4 cups of water to a boil in a large sauce pot over medium heat. Add peas and cook for 30 seconds. Remove peas from pot with a slotted spoon and divide them between the serving bowls. Add the noodles to the pot and cook for 6 minutes. Drain and add noodles to the peas in the serving bowls.
- Heat the grapeseed oil in a large sauce pot over medium-high heat. Add the shallots, curry paste, madras curry powder, turmeric, coriander and garlic to the pot and saute for 1 minute. Add the chicken broth to the pot, and bring to a boil. Stir in the light coconut milk and almond milk, then reduce the heat and simmer for 5 minutes. Add the shredded chicken, palm sugar, lime juice and fish sauce and cook for 2 minutes. Stir in the spinach leaves and cook for 30 seconds. Ladle the chicken mixture over the noodles and peas in the serving bowls. Stir some chopped cilantro, green onions and chiles into each bowl.
- Top with chopped peanuts a lime wedge. Garnish with a sprig of cilantro and serve.
- Bon apetit!
CURLY NOODLE CHICKEN SOUP
I created this recipe to serve at a dinner I hosted for a group of friends. The main course was Italian, and I needed a good soup, so I converted a favorite tortilla soup recipe by substituting pasta and adding different seasonings. -Maxine Pierson, San Ramon, California
Provided by Taste of Home
Categories Lunch
Time 1h35m
Yield 9 servings (about 2 quarts).
Number Of Ingredients 14
Steps:
- In a large saucepan, saute the chicken, onion, celery, carrots and garlic in butter and oil for 5 minutes. Stir in the basil, oregano and pepper until blended. , Set aside 1 cup broth. Gradually add remaining broth to the pan. Stir in tomatoes. Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes., Return to a boil; stir in the pasta. Reduce heat; simmer, uncovered, for 10-13 minutes or until pasta is almost tender. Combine flour and reserved broth until smooth. Stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 223 calories, Fat 7g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 537mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges
CURLY NOODLE CHICKEN SOUP
Make and share this Curly Noodle Chicken Soup recipe from Food.com.
Provided by hungrykitten
Categories Chicken
Time 1h10m
Yield 9 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan or Dutch oven, saute the chicken, onion, celery, carrots and garlic in butter and oil for 5 minutes.
- Stir in the flour, basil, oregano and pepper until blended.
- Gradually add broth and tomatoes.
- Bring to a boil.
- Reduce heat; cover and simmer for 1 hour.
- Return to a boil; stir in the pasta.
- Reduce heat; simmer, uncovered for 12-15 minutes or until pasta is tender.
Nutrition Facts : Calories 240.3, Fat 7.5, SaturatedFat 2.5, Cholesterol 36, Sodium 636.6, Carbohydrate 24.3, Fiber 2.3, Sugar 4.1, Protein 18.3
CURLY NOODLE SOUP WITH CHICKEN
A similar recipe was in Light and Tasty a few years ago. I tweaked the recipe and came up with my version of this comforting soup.
Provided by PaulaG
Categories Low Cholesterol
Time 1h10m
Yield 3 serving(s)
Number Of Ingredients 14
Steps:
- In medium saucepan, saute the chicken, onion, celery, and garlic in oil until chicken is no longer pink.
- Stir in the flour and mixing well.
- Gradually add broth, tomatoes, carrot slices, seasonings and 1 cup of water.
- Bring to a boil, reduce heat, cover and simmer for 35 to 40 minutes or until carrot is crisp tender.
- Add pasta, return to boil and cook an additional 8 to 10 minutes.
- Adjust salt and pepper to personal taste, serve hot.
COCONUT CURRY CHICKEN NOODLE SOUP
This sweet, spicy and fragrant chicken soup, called curry mee, is a happy contrast of hot broth, springy noodles and a madness of garnishes. Coconut milk has a particular weighty creaminess, called lemak, that can make some curries and soups too rich. Here, a combination of coconut milk and half-and-half is used to balance the broth.
Provided by Julia Moskin
Categories dinner, soups and stews, main course
Time 45m
Yield 4 main-course servings
Number Of Ingredients 23
Steps:
- Heat oil in a medium pot over medium heat. Add onion, ginger and lemon grass and cook, stirring, until softened, about 10 minutes. Do not brown; reduce heat if necessary. Add garlic and chili paste and stir until fragrant. Raise heat, add chicken and stir-fry one minute. Add curry powder and paprika and stir to coat. Then add coconut milk, half-and-half, chicken stock, turmeric, fish sauce, sugar and lime or curry leaves. Bring to a boil, then reduce heat and simmer until chicken is cooked through, about 7 minutes.
- Meanwhile, cook rice noodles in boiling water according to package directions (about 4 minutes). Rinse and drain.
- Taste broth and adjust seasonings with salt and sugar. Divide noodles into large soup bowls. Bring broth to a boil, then ladle over noodles. Top with bean sprouts, cilantro, scallions and fried shallots, if using. Pass limes and sambal at the table.
Nutrition Facts : @context http, Calories 750, UnsaturatedFat 14 grams, Carbohydrate 66 grams, Fat 40 grams, Fiber 6 grams, Protein 36 grams, SaturatedFat 23 grams, Sodium 1381 milligrams, Sugar 12 grams, TransFat 0 grams
HOMEMADE ROASTED CHICKEN NOODLE SOUP
Roasted chicken and homemade stock join tender veggies and egg noodles in this homemade chicken noodle soup that's literally food for the soul! With rich, comforting flavor and added depth from roasting, it's so much better than anything out of a can and will make anyone who is under the weather feel better. Serve with saltine crackers, like my momma did... or Texas toast is tasty too!
Provided by NicoleMcmom
Categories Chicken Noodle Soup
Time 4h30m
Yield 12
Number Of Ingredients 24
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Prepare roasted chicken: Place chicken pieces on a rimmed baking sheet. Lightly coat with 2 teaspoons oil, then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper.
- Toss carrots, onion, and garlic with the remaining 2 teaspoons oil. Arrange mixture around the chicken pieces on baking sheet.
- Roast in the preheated oven until vegetables are golden brown and chicken is no longer pink at the bone and the juices run clear, 50 to 60 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove the baking sheet from the oven and add 1 cup cold water.
- Remove chicken pieces from the baking sheet and let sit until cool enough to handle. Remove and discard chicken skin. Shred meat from chicken, keeping white meat and dark meat separate. Place bones in a large Dutch oven. Set aside 3 ½ cups white meat for the soup. Reserve dark meat and any remaining white meat for another use.
- Prepare stock: Add liquid and vegetables from the baking sheet to the Dutch oven. Add 10 cups cold water, carrots, celery, onion, parsley stems, and bay leaf; bring to a boil over medium-high heat. Reduce heat and simmer, occasionally skimming the surface for impurities, 2 to 4 hours. Strain and discard solids and reserve stock.
- Prepare soup: heat butter and olive oil in a clean Dutch oven medium-high heat until butter has melted. Add carrots, celery, and onion and cook, stirring constantly, for 2 minutes. Add 1 teaspoon salt and ½ teaspoon pepper and cook, stirring occasionally, until onions are translucent, another 3 to 5 minutes. Add 10 cups reserved stock and chicken base and bring mixture to a boil. Reduce to a simmer and cook until veggies are tender, about 30 minutes.
- While the soup is cooking, fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain.
- Stir cooked egg noodles into the soup with reserved white meat and parsley. Taste and adjust salt and pepper if necessary.
Nutrition Facts : Calories 494.8 calories, Carbohydrate 25.5 g, Cholesterol 134.5 mg, Fat 28.6 g, Fiber 4.5 g, Protein 33.8 g, SaturatedFat 8.4 g, Sodium 814.1 mg
CEYLON CHICKEN CURRY NOODLE SOUP
This comforting chicken curry noodle soup is a take on a soup I ate during childhood. It is loaded with ingredients to boost your immune system and can easily be made vegan or vegetarian. -Sarita Gelner, Chesterfield, Missouri
Provided by Taste of Home
Time 50m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 21
Steps:
- Cook noodles according to package directions for al dente. Meanwhile, in a Dutch oven, heat 1 tablespoon ghee over medium-high heat. Add chicken; cook and stir until no longer pink, 4-5 minutes. Remove from pan. Cook and stir onion and carrots in remaining 1 tablespoon ghee until tender, 12-15 minutes. Add bay leaves, ginger, lemongrass, star anise, curry powder, turmeric, garlic, salt, cayenne and, if desired, minced anchovy fillets; cook 1 minute longer., Add vinegar to pan; cook 30 seconds, stirring to loosen browned bits from pan. Add broth, coconut milk and jaggery. Bring to a boil; reduce heat. Add kale and tomatoes; simmer until tender, 6-8 minutes. Remove and discard bay leaves, lemongrass and star anise. Drain noodles; stir into soup. Add chicken; heat through.
Nutrition Facts : Calories 316 calories, Fat 16g fat (11g saturated fat), Cholesterol 46mg cholesterol, Sodium 758mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 2g fiber), Protein 15g protein.
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