SPICY CHICKEN NOODLE SOUP
A simple and quick one-pot soup that tastes amazing! Cut carrots into matchsticks if you are in a fancy mood.
Provided by Islandartist
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken Noodle Soup Recipes
Time 20m
Yield 8
Number Of Ingredients 9
Steps:
- Cook and stir chicken in a large pot over medium heat until lightly browned, about 5 minutes; stir in garlic and cook until fragrant, about 1 minute.
- Stir vegetable broth, carrots, and corn into chicken mixture; bring to a boil. Stir rice noodles, red pepper, basil, and chili flakes into chicken mixture; reduce heat and simmer until noodles are tender, about 5 minutes.
Nutrition Facts : Calories 179.4 calories, Carbohydrate 32.7 g, Cholesterol 15.2 mg, Fat 1.4 g, Fiber 2.5 g, Protein 8.2 g, SaturatedFat 0.2 g, Sodium 425.3 mg, Sugar 4.3 g
EASY, SPICY CHICKEN RAMEN NOODLE SOUP
Start with chicken broth from leftover rotisserie chicken for this easy and tasty ramen soup.
Provided by KKraft
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- Bring a small pot of water to a boil. Reduce heat to low and gently lower eggs into the water. Cook for 8 minutes. Remove eggs from hot water, cool under cold running water, and peel.
- Combine chicken stock, chicken meat, spinach, soy sauce, sriracha sauce, rice vinegar, garlic, and ginger in a large pot. Simmer until heated through, about 10 minutes.
- Meanwhile, bring a saucepan of water to a boil. Cook ramen noodles for 3 minutes. Drain.
- Ladle noodles into bowls and cover with soup. Add 1 soft-boiled egg to each bowl. Garnish soup with seaweed, green onions, chile peppers, and sriracha sauce.
Nutrition Facts : Calories 316.5 calories, Carbohydrate 14.8 g, Cholesterol 219.5 mg, Fat 16.6 g, Fiber 1.9 g, Protein 26.5 g, SaturatedFat 4.8 g, Sodium 2596.3 mg, Sugar 1.9 g
CARRABBA'S SPICY SICILIAN CHICKEN SOUP
I tried three of the available recipes for this Carrabba's chicken soup dish - usually called "Mamma Mandola's Sicillian Chicken Soup" - and was not quite getting the results I wanted. I'm NOT a cook, and live literally thousands of miles away from the nearest Carrabba's restaurant, so I had to improvise a little on the three recipes I found. I am quite happy with the results, though, and it's the closest I've made to this recipe. It is also a big batch, but I figured if I was spending an afternoon making soup, I should have some to freeze. I have used a 20 quart stockpot for this recipe (ideal), and a 16 quart (just barely fits) stockpot. Note: I do not have a local grocery store, so had to substitute some ingredients that you many not have to....but it worked for me. ;-)
Provided by Johncn
Categories Stocks
Time 3h15m
Yield 1 Can be frozen and microwaved to serve over ditalin, 12-16 serving(s)
Number Of Ingredients 15
Steps:
- In a large stockpot (16 quart minimum / 20 quart recommended) heat olive oil under fairly low to medium heat.
- "Sweat" onion, celery, green pepper and some salt (to draw off moisture) for perhaps 30 minutes -- this is lower than browning, and makes the veggies somewhat translucent. I covered, and mixed every few minutes to prevent browning.
- Add carrots, garlic, some white pepper and some black pepper, and continue to heat under "sweat" conditions while mixing now and then.
- Add chicken stock, chicken breasts, tomatoes and potatoes -- and of course some more white pepper and black pepper.
- Cover and simmer on low heat for 1.5 to 2 hours (or use crock pot?).
- Remove chicken and let cool and stand to shred.
- Add chopped parsley and return the shredded chicken to the soup.
- Salt to taste at this point, and add more white and black pepper if your tongue is not twitching a bit when you sample. ;-).
- Simmer while cooking ditalini (or other stubby pasta).
- Serve soup over cooked pasta to taste.
- Note: Like many soups, this may be better made the day before and then served when needed. We will freeze some for ready-made meals and I think it will work out well.
Nutrition Facts : Calories 630, Fat 6.9, SaturatedFat 1.6, Cholesterol 41.1, Sodium 594, Carbohydrate 107.8, Fiber 9.9, Sugar 16.1, Protein 33.9
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