Chinese Chicken Noodle Soup
Posted under: Chinese Chicken Noodle Soup
Chinese
avlxyz/FlickrMakes 6 servings
Ingredients:
1 pound skinless boneless chicken breast halves, cut crosswise into thin strips
3 tablespoons soy sauce
2 tablespoons dry Sherry
2 tablespoons oriental sesame oil
3 garlic cloves, minced
3 tablespoons tahini (sesame seed paste)*
2 tablespoons minced peeled fresh ginger
1 tablespoon sugar
1 tablespoon seasoned rice vinegar
1 1/2 teaspoons chili-garlic sauce**
4 cups chopped Napa cabbage (from 1 head)
6 green onions, thinly sliced
8 cups canned low-salt chicken broth
1 14-ounce package fresh yakisoba noodles or Chinese pan-fry noodles
1/2 cup chopped fresh cilantro
Directions:
- Stir chicken, soy sauce, Sherry, and 1 tablespoon sesame oil in medium bowl to blend. Let stand 20 minutes or refrigerate up to 2 hours.
- Whisk garlic, tahini, ginger, sugar, vinegar, and chili sauce in small bowl.
- Heat remaining 1 tablespoon sesame oil in heavy large pot over medium-high heat. Add cabbage and green onions and sauté until cabbage is tender, about 5 minutes. Add broth and bring to boil. Add chicken with marinade and tahini-garlic mixture. Reduce heat to low and simmer until chicken is cooked through, about 5 minutes. (Can be made 1 day ahead. Cool slightly; cover and refrigerate. Bring to simmer before continuing.)
- Cook noodles in large pot of boiling salted water until tender, about 5 minutes. Drain. Add to soup in pot. Stir in half of cilantro. Season soup with salt and pepper. Sprinkle with remaining cilantro.
Source: Bon Appétit (February 2002), featured on epicurious.com
Sante Fe Soup
Baked Potato Soup
Italian Wedding Soup
Japanese Egg Drop Soup
Finnish Beer Soup
Mexican Taco Soup
Chinese Chicken Noodle Soup
French Onion Soup
Hungarian Beef Stew
Greek Avgolemono Soup
Mexican Taco Soup
Taco Soup
Mexican
Makes 6-8 servings
Collin Harvey/FlickrIngredients:
2 Tbl vegetable oil
6 corn tortillas, cut into 1-inch pieces
1 lb ground beef
1 ½ cups white onion, chopped
1 cup bell pepper, chopped
1 tsp minced garlic
2 cans Mexican-style diced tomatoes, undrained
2 ½ cups water
1 can small red beans, undrained
1 can black beans, drained and rinsed
1 can can hominy, undrained (or 1 ½ cups frozen corn)
1 can (7 oz) diced green chile peppers, undrained
1 can (7 oz) sliced pitted black olives, drained
1 package taco seasoning mix
Directions:
- Preheat oil in a medium-sized Dutch oven. Add tortilla pieces to hot oil. Cook and stir until brown; remove and set aside. Add ground beef, onion, bell pepper, and garlic to Dutch oven. Cook until beef is brown. Drain off fat.
- Stir browned tortillas, undrained tomatoes, water, undrained red beans, black beans, undrained hominy, chile peppers, olives and taco seasoning mix into Dutch oven. Bring to a boil. Turn heat to low. Simmer, uncovered, bout 20 minutes, stirring occasionally.
Source: Super Suppers Cookbook by Judie Byrd
Sante Fe Soup
Baked Potato Soup
Italian Wedding Soup
Japanese Egg Drop Soup
Finnish Beer Soup
Mexican Taco Soup
Chinese Chicken Noodle Soup
French Onion Soup
Hungarian Beef Stew
Greek Avgolemono Soup
Finnish Beer Soup
Beer Soup
Finland
Makes 6-8 servings
Stu Spivack/FlickrIngredients:
2 cups milk
2 Tbl flour
pinch of salt, if desired
1 cup of beer
½ Tbl corn syrup
½ tsp ginger, fresh or ground
1 cinnamon stick
1 clove
pinch of white pepper, freshly ground
1 cup of Swiss-type cheese, diced
1/3 cup of parsley, chopped finely
Directions:
- Mix the milk, flour and salt in a medium saucepan. Heat to boiling while stirring constantly to avoid suddenly boiling over. Boil and stir one minute. Remove from heat; cover.
- Pour beer, corn syrup, ginger, cinnamon stick and clove into a saucepan. Heat to boiling, stirring constantly, then reduce heat and simmer for 3 or 4 minutes. Stir the mixture into the thickened milk. Return to heat and bring to a boil but watch it carefully so it doesn’t boil over. Add white pepper and perhaps more salt (which accentuates the sweetness).
- Discard cinnamon stick and clove; strain out lumps. Serve immediately in heated bowls in which you have placed the cheese diced and garnish with sprinkles of parsley.
Source: The Complete Book of Soups and Stews by Bernard Clayton Jr.
Sante Fe Soup
Baked Potato Soup
Italian Wedding Soup
Japanese Egg Drop Soup
Finnish Beer Soup
Mexican Taco Soup
Chinese Chicken Noodle Soup
French Onion Soup
Hungarian Beef Stew
Greek Avgolemono Soup
Sante Fe soup
Sante Fe Soup
Tex Mex
Makes 8-10 servings
Ingredients:
1-2 lbs ground turkey
1 medium white onion, diced
2 cans black beans, undrained
2 cans kidney beans, undrained
1 can pinto beans, undrained
2 cans yellow corn, undrained
1 can diced tomatoes
1 can Rotel tomatoes
1 package Taco seasoning
1 package dry Ranch salad dressing mix
2 cups water
Salt and pepper to taste
Directions:
- Brown turkey with onion in a large pot.
- Add salt and pepper, if desired.
- Add remaining ingredients.
- Simmer up to 2 hours.
- Note: Refrigerates well to be eaten the next day too.
- Serving suggestion: Add sour cream or avocado and eat with tortilla chips.
Source: Linda Smith, friend of the author
Sante Fe Soup
Baked Potato Soup
Italian Wedding Soup
Japanese Egg Drop Soup
Finnish Beer Soup
Mexican Taco Soup
Chinese Chicken Noodle Soup
French Onion Soup
Hungarian Beef Stew
Greek Avgolemono Soup
Japanese Egg Drop Soup
Egg Drop Soup
Japanese
Makes 4 servings
Laura Padgett/FlickrIngredients:
3 cups chicken stock
¼ tsp salt
½ tsp soy sauce
3 or 4 small fresh button mushrooms trimmed, thinly sliced (optional)
1 egg , lightly beaten
2 or 3 stalks of coriander, chopped OR ½ tsp chives, chopped
pinch of sansho, if available OR pinch of paprika
Directions:
- Heat the chicken stock in a medium saucepan and season lightly with salt and soy sauce.
- Bring the stock to a gentle boil over medium low heat. Add mushroom slices if using them. Reduce heat and simmer for 3-4 minutes. Gently move the soup clockwise with a slotted spoon or chopsticks. Pour in the beaten egg. Remove the soup from heat and stir counter clockwise. Sprinkle in the finely chopped coriander or chives. Cover the soup for 1 minute, uncover and season with a light sprinkling of sansho or paprika.
- Serve the soup immediately in heated cups or as the Japanese do, in lacquered bowls with covers.
Source: The Complete Book of Soups and Stews by Bernard Clayton Jr.
Sante Fe Soup
Baked Potato Soup
Italian Wedding Soup
Japanese Egg Drop Soup
Finnish Beer Soup
Mexican Taco Soup
Chinese Chicken Noodle Soup
French Onion Soup
Hungarian Beef Stew
Greek Avgolemono Soup
Italian Wedding Soup
Italian Wedding Soup
Italian
Makes 6 servings
Alice Carrier/FlickrIngredients:
1 (10 oz) package frozen spinach
1 tsp olive oil
1 medium onion
8-10 baby carrots
2 stalks of celery
1 tsp minced garlic
1 tsp Italian seasoning blend
2 cups water
1 (14 oz) cans chicken broth
1 (1 lb) package frozen Italian-style meatballs (about 30 meatballs)
1 can cannellini beans (white kidney beans)
3 Tbl shredded Parmesan cheese
¼ tsp salt
¼ tsp black pepper
1 egg
Directions:
- Remove the spinach from its packaging; place on a microwave-safe dish. Microwave, uncovered on high, for 5 minutes to thaw.
- Meanwhile, heat the oil on medium in a 4 1/2-quart Dutch oven or soup pot. Peel and finely chop the onion, adding it to the pot as you chop. Dice the carrots, adding them to the pot as you chop. Dice the celery; add to the pot. Add garlic and Italian seasoning. Cook, stirring, until the onion is tender, about 1 minute more.
- Add the water and broth. Raise the heat to high; bring to a boil. Drain the spinach well, squeezing out excess liquid. Add spinach to the pot. Add the meatballs. Stir to mix well. Return the soup to a boil.
- Drain and rinse the beans; add to the pot. Reduce the heat to medium, and cook at a slow boil until the meatballs are heated through, about 5 minutes.
- Meanwhile, combine the Parmesan, salt, pepper and egg. Stir vigorously with a fork or a small whisk until egg and cheese are thoroughly mixed.
- When the meatballs are heated through, reduce the heat to low. Slowly drizzle the egg mixture over the soup, stirring constantly. Stir and cook for 2 minutes, until egg mixture is thoroughly incorporated and the soup begins to thicken slightly. Spoon the soup into shallow soup bowls; serve immediately.
Source: The Hill, Italian neighborhood of Saint Louis, Mo.
Sante Fe Soup
Baked Potato Soup
Italian Wedding Soup
Japanese Egg Drop Soup
Finnish Beer Soup
Mexican Taco Soup
Chinese Chicken Noodle Soup
French Onion Soup
Hungarian Beef Stew
Greek Avgolemono Soup
Hungarian Beef Stew
Hungarian Beef Stew
Hungarian
Makes 8 servings
Stephan Maloman/FlickrIngredients:
5 small onions
2 lbs beef stew meat
1/3 cup all-purpose flour
2 Tbl vegetable oil
2 garlic cloves, minced
1 can tomato soup
1 ¾ cups water, divided
2 bay leaves
1 Tbl dried parsley flakes
1 ½ tsp dried thyme
2 tsp salt
½ tsp pepper
3 large baking potatoes, peeled and cut into 1-inch pieces
1 pound carrots, sliced
4 celery ribs, sliced
1 (16-ounce) package egg noodles, cooked
Directions:
- Peel onions and set 4 aside. Chop remaining onion.
- Dredge beef in flour. Brown in hot vegetable oil in a Dutch oven over medium-high heat. Add chopped onion and garlic; sauté until onion is tender. Stir in soup, 1 cup water, and next 5 ingredients. Cover, reduce heat to low, and simmer 1 hour.
- Add whole onions, potato, carrot, celery, and remaining ¾ cup water. Bring to a boil; reduce heat, and simmer 1 hour or until beef is tender. Discard bay leaves. Serve stew over hot cooked egg noodles.
Source: Southern Living
Sante Fe Soup
Baked Potato Soup
Italian Wedding Soup
Japanese Egg Drop Soup
Finnish Beer Soup
Mexican Taco Soup
Chinese Chicken Noodle Soup
French Onion Soup
Hungarian Beef Stew
Greek Avgolemono Soup
Irish Potato Soup
Irish Potato Soup
Irish
Makes 6-8 servings
beketchai/FlickrIngredients:
6 slices bacon, chopped
1 cup white onion, chopped
2/3 cup all-purpose flour
6 cups chicken broth
4 cups diced potatoes, baked
2 cups milk
¼ cup chopped fresh parsley
2 tsp dried basil
2 tsp salt
1 tsp minced fresh garlic
½ tsp black pepper
1 cup shredded cheddar cheese
½ cup green onion, chopped
Directions:
- In a medium-sized Dutch oven over medium-high heat, cook bacon and onion until bacon is crisp. Remove and set aside. Reserve 2 tablespoons of the drippings in the Dutch oven. Use a whisk to stir flour into reserved drippings. Cook for 2 to 3 minutes, whisking constantly. Gradually add chicken broth, whisking to prevent lumps. Cook and whisk until mixture thickens. Add potato, milk, parsley, basil, salt, garlic and black pepper to Dutch oven. Simmer for 5 minutes, stirring often.
- Add the 1 cup cheese and green onion to Dutch oven, stirring until cheese melts and soup is heated through.
- Serving suggestion: Top each serving with additional bacon, cheese, sour cream and/or Italian parsley.
Source: Adapted from Super Suppers Cookbook by Judie Byrd
Sante Fe Soup
Baked Potato Soup
Italian Wedding Soup
Japanese Egg Drop Soup
Finnish Beer Soup
Mexican Taco Soup
Chinese Chicken Noodle Soup
French Onion Soup
Hungarian Beef Stew
Greek Avgolemono Soup
