CHICKEN POT SOUP RECIPES

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INSTANT POT CHICKEN NOODLE SOUP RECIPE | FOOD NETWORK ...



Instant Pot Chicken Noodle Soup Recipe | Food Network ... image

An Instant Pot® can handle a whole chicken, which is perfect for this comforting soup.

Provided by Food Network Kitchen

Categories     main-dish

Total Time 45 minutes

Cook Time 25 minutes

Yield about 6 servings

Number Of Ingredients 10

1 tablespoon olive oil
5 medium carrots, cut into 1/4-inch-thick diagonal slices 
3 large stalks celery, cut into 1/2-inch-thick slices
2 cloves garlic, minced 
1 large yellow onion, cut into a large dice
Kosher salt and freshly ground black pepper
One 3-pound whole chicken
One 3-inch piece ginger, halved lengthwise (optional)
6 ounces extra-wide egg noodles (about 4 cups)
2 tablespoons fresh dill fronds, roughly chopped  

Steps:

  • Turn a 6-quart Instant Pot® to the high sauté setting. Add the oil and once hot add the carrots, celery, garlic, onion, 1 tablespoon salt and a large pinch of pepper. Cook, stirring, until the vegetables are slightly softened, 4 to 5 minutes.
  • Add the chicken, ginger, if using, and 8 cups water. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 20 minutes.  
  • After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam, unlock and remove the lid. Remove the ginger and discard. Use a pair of tongs to remove the chicken from the pot and put into a large bowl and allow to cool for several minutes. 
  • Switch the Instant Pot® to the high sauté setting and bring the soup to a boil. Once at a boil, add the noodles and cook until al dente, 4 to 5 minutes.
  • While the noodles are cooking, use 2 forks to remove the skin and bones from the chicken and shred the meat into bite-size pieces. Season the chicken generously with salt and pepper then add the meat back to the pot along with the dill. Season the soup with additional salt and pepper if needed. 

ONE-POT CHINESE CHICKEN NOODLE SOUP RECIPE | BBC GOO…



One-pot Chinese chicken noodle soup recipe | BBC Goo… image

Cook a Chinese-inspired chicken noodle soup in just over half-an-hour for a hearty dinner. Using pickled ginger and leftover roast chicken makes it special

Provided by Tom Kerridge

Categories     Lunch, Soup, Starter, Supper

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 9

1 tbsp honey
3 tbsp dark soy
1 red chilli , sliced
1l chicken stock
80g leftover roast chicken (optional)
20g pickled pink ginger or normal ginger, peeled and finely sliced
½ Chinese cabbage , shredded
300g pouch straight-to-wok thick noodles
4 spring onions , sliced

Steps:

  • Drizzle the honey over the base of a large saucepan and bubble briefly to a caramel, then splash in the soy, bubble, add half the chilli and the chicken stock and simmer for 5 mins.
  • Add the chicken, if using, and ginger, and simmer for another 5 mins. Stir in the cabbage and noodles and cook until just wilted and the noodles have heated through. Ladle into bowls and sprinkle over the remaining chilli and the spring onions.

Nutrition Facts : Calories 265 calories, FatContent 4 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 30 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 5 grams fiber, ProteinContent 19 grams protein, SodiumContent 1.8 milligram of sodium

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