CHINESE HOUSE SPECIAL SOUP RECIPES RECIPES

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CHINESE NOODLE SOUP RECIPE | MYRECIPES



Chinese Noodle Soup Recipe | MyRecipes image

Celebrate Chinese New Year with bowls of Chinese Noodle Soup, Oriental Green Salad, teriyaki rice cakes, and fortune cookies.

Provided by MyRecipes

Yield 2 servings.

Number Of Ingredients 11

2?¼ cups canned low-sodium chicken broth, undiluted
2 tablespoons julienne-sliced carrot
2 tablespoons sliced water chestnuts
2 tablespoons sliced fresh mushrooms
¼ teaspoon peeled, minced gingerroot
1 ounce vermicelli, uncooked
½ cup shredded cooked chicken breast (skinned before cooking and cooked without salt)
8 unpeeled medium-size fresh shrimp
½ cup fresh snow pea pods, trimmed
1 tablespoon low-sodium soy sauce
1 tablespoon sliced green onions

Steps:

  • Bring chicken broth to a boil in a medium saucepan. Add carrot and next 3 ingredients; cook, uncovered, 2 minutes.
  • Break vermicelli into pieces; add vermicelli and chicken to broth mixture. Cook over medium heat 5 minutes, stirring occasionally.
  • Peel and devein shrimp; chop shrimp. Add shrimp and snow peas to broth mixture. Cook 3 to 5 minutes or until shrimp turns pink. Stir in soy sauce.
  • To serve, ladle soup into individual bowls, and sprinkle evenly with green onions.

Nutrition Facts : Calories 245 calories, CarbohydrateContent 23.1 g, CholesterolContent 98 mg, FatContent 4.3 g, ProteinContent 26.8 g, SaturatedFatContent 0.6 g, SodiumContent 385 mg

CHINESE CHICKEN VEGETABLE SOUP RECIPE | ALLRECIPES



Chinese Chicken Vegetable Soup Recipe | Allrecipes image

We had a Chinese restaurant that made two soups that I loved how they tasted. When they went out of business, we looked for someone else that made these two soups, without much luck. Knowing all the ingredients that were there, I went to work to make my own recipe for this very tasty soup. Plus I'm a big fan of 'make it tasty, fast and easy' which this is, when I run the veggies through my food processor. Also when I not feel well, this is one soup that has all what help me feel better. I also serve this with steamed rice as a side dish for those who want it as well.

Provided by rlt11_NMC

Categories     Soups, Stews and Chili Recipes    Soup Recipes    Chicken Soup Recipes

Total Time 55 minutes

Prep Time 40 minutes

Cook Time 15 minutes

Yield 12 servings.

Number Of Ingredients 20

1 teaspoon vegetable oil
1 pound boneless chicken thighs - cut into bite-size pieces
1 skinless, boneless chicken breast half - cut into bite-size pieces
8 cups water
1 chicken bouillon cube
1 clove garlic, minced
1 teaspoon minced fresh ginger root
2 teaspoons soy sauce
½ teaspoon Asian (toasted) sesame oil
1 (7 ounce) can baby corn ears
1 (8 ounce) can sliced water chestnuts, rinsed and drained
1 (10 ounce) bag shredded carrots
1 cup broccoli florets
1 cup shredded napa cabbage
½ red bell pepper, chopped
5 green onions, chopped
1 stalk celery, thinly sliced
1 small zucchini, thinly sliced
1 cup snow peas
1 cup sliced fresh mushrooms

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.

Nutrition Facts : Calories 102.2 calories, CarbohydrateContent 8.1 g, CholesterolContent 27.9 mg, FatContent 3.5 g, FiberContent 3.3 g, ProteinContent 9.8 g, SaturatedFatContent 0.9 g, SodiumContent 206 mg, SugarContent 3.4 g

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