Oriental Chicken Soup Recipes

Steps:

• Heat the vegetable oil in a large Dutch oven or soup pot over medium-high heat, and cook and stir the chicken thigh and breast meat until the chicken is no longer pink inside, about 3 minutes. When the chicken is cooked, stir in the water, chicken bouillon cube, garlic, ginger, soy sauce, and sesame oil. Bring the soup to a boil, and reduce heat to a simmer.
• Stir in the baby corn, water chestnuts, carrots, broccoli florets, napa cabbage, red bell pepper, green onions, celery, zucchini, and snow peas, and simmer until the carrots start to softened, and the broccoli and snow peas turn bright green, 1 to 2 minutes. Mix in the mushrooms, and simmer for 5 more minutes.

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until heated through.

Steps:

• In a large saucepan, bring broth, ginger, garlic, red pepper flakes, and 2 cups water to a boil over high heat. Add noodles, lower heat, and simmer until noodles are tender, 6 to 8 minutes.
• Add chicken, bell pepper, and snow peas; cook until chicken is opaque throughout, about 1 minute. Add lime juice, scallions; season with salt. Serve immediately.

Steps:

• Mix soy sauce, mirin, 1 teaspoon of the sesame oil, garlic, ginger, sugar, vinegar, and chile paste in a small bowl.
• Heat the broth in a medium saucepan. Add the soy sauce mixture, the chicken, and the vegetables and bring to a boil. Simmer for two minutes or until chicken is cooked through. Add the remaining 1 teaspoon sesame oil. Taste and adjust seasonings.
• Pour over prepared Chinese noodles. Garnish with cilantro and scallions.

Steps:

• Heat 1 tablespoon sesame oil in a large pot over medium-high heat. Add the carrots, celery and ginger; stir in the scallions, reserving 2 tablespoons scallion greens. Season the vegetables with a pinch each of salt and pepper and cook, stirring occasionally, until the ginger softens, about 2 minutes.
• Season the chicken with salt and pepper and add to the pot along with the chicken broth and star anise. Cover and bring to a simmer over high heat, about 5 minutes. Reduce the heat to maintain a simmer, cover and cook until the chicken is just cooked through, 6 to 8 minutes. Remove the chicken with tongs and transfer to a cutting board; let cool slightly, then shred.
• Meanwhile, increase the heat under the pot to high. Stir in the spaghetti and 3 cups water; cover and cook, stirring occasionally, until al dente, about 8 minutes. Stir in the wontons and simmer until tender, 1 to 2 minutes. Stir in the spinach and shredded chicken and heat through; season with salt and pepper.
• Divide the soup among bowls, discarding the star anise pods. Top with the reserved scallion greens and drizzle with the remaining 1 tablespoon sesame oil.

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.

Steps:

• Heat oil in a dutch oven and cook red pepper.
• Add mushrooms and garlic and saute until done 3 to 4 minutes;you might need to increase the heat up a little higher.
• Stir in bouillion concentrate and water and bring to a boil.
• Add chicken and simmer 5 minutes or until done.
• Stir in soya sauce,onions,chili powder and sesame seeds.
• Serve immediately.

Steps:

• Combine broth, soy sauce, sugar, chili sauce, lime juice, and ginger and boil 5 minutes. Meanwhile, toss chicken with cornstarch until completely coated. Add chicken and shiitakes to broth and simmer 15 minutes. Remove the pan from the heat and stir in snap peas, red pepper, zest, and cilantro. Let soup stand 2 to 3 minutes before serving.

Steps:

• In a large saucepan,combine all liquid ingredients plus ginger and bring to a boil.
• Add vegetables and noodles.
• Reduce heat.
• Add Chicken.
• Cover and simmer for 10 minutes until vegetables are tender and chicken is heated through.