COOL SOUP BOWLS RECIPES

Name: Noodle Bowls
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: asian
Ingredients: 8 scallions, cut into bite size pieces on an angle; 2 cups shredded carrots, available in pouches in produce department; 1 (10-ounce) package shiitake mushrooms, about 24 mushrooms, coarsely chopped; 1/2 head bok choy, trimmed and shredded; 1/2 pound pea pods (snow peas) cut in half on an angle; Chopped fresh cilantro and/or chives, for garnish, optional; 3 quarts packaged or canned vegetable stock or chicken broth; 1 1/2 pounds fresh linguini, available in dairy aisle; 1 1/2 pounds chicken tenders, cut into bite size chunks or, chicken breast cut for stir-fry

NOODLE BOWLS RECIPE | RACHAEL RAY | FOOD NETWORK

Noodle Bowls Recipe | Rachael Ray | Food Network image

Provided by Rachael Ray : Food Network

Categories main-dish

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

8 scallions, cut into bite size pieces on an angle
2 cups shredded carrots, available in pouches in produce department
1 (10-ounce) package shiitake mushrooms, about 24 mushrooms, coarsely chopped
1/2 head bok choy, trimmed and shredded
1/2 pound pea pods (snow peas) cut in half on an angle
Chopped fresh cilantro and/or chives, for garnish, optional
3 quarts packaged or canned vegetable stock or chicken broth
1 1/2 pounds fresh linguini, available in dairy aisle
1 1/2 pounds chicken tenders, cut into bite size chunks or, chicken breast cut for stir-fry

Steps:

Heat 3 quarts of vegetable stock or chicken broth to a boil in a soup pot. In a separate pot, cook linguini according to package directions and drain.
Add chicken to boiling broth. Poach chicken 5 minutes in broth. Ladle soup into 4 deep bowls, equally distributing broth and chicken. Divide veggies into 4 equal amounts and place in the bowls. Divide cooked fresh pasta into 4 equal amounts and place into the bowls. Cover bowls and allow to steep for 3 to 4 minutes. Gently incorporate noodles up from the bottom of each bowl and serve. SLURP away! It is customary to slurp as you eat, using oversized spoons to drag the noodles up to your mouth. You might need a bib, but you will have fun! Noodle bowls may be garnished with cilantro and or chives for an extra herby zing.

COOL RASPBERRY SOUP RECIPE: HOW TO MAKE IT

Cool Raspberry Soup Recipe: How to Make It image

An exquisite combination of spices and a rich berry flavor make this beautiful soup so refreshing. It's a lovely and tasty way to begin a luncheon. Your guests will rave about the special treat. —Janet Mooberry, Peoria, Illinois

Provided by Taste of Home

Categories Lunch

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0 minutes

Yield 4-6 servings.

Number Of Ingredients 10

Ingredients

1 package (20 ounces) frozen unsweetened raspberries, thawed
1-1/4 cups water
1/4 cup white wine, optional
1 cup cran-raspberry juice
1/2 cup sugar
1-1/2 teaspoons ground cinnamon
3 whole cloves
1 tablespoon lemon juice
1 cup raspberry yogurt
1/2 cup sour cream

Steps:

In a blender, puree raspberries, water and wine if desired. Transfer to a large saucepan; add the cran-raspberry juice, sugar, cinnamon and cloves. Bring just to a boil over medium heat. Remove from the heat; strain and allow to cool. , Whisk in lemon juice and yogurt. Refrigerate. To serve, pour into small bowls and top with a dollop of sour cream.

Nutrition Facts : Calories 207 calories, FatContent 4g fat (3g saturated fat), CholesterolContent 15mg cholesterol, SodiumContent 33mg sodium, CarbohydrateContent 39g carbohydrate (33g sugars, FiberContent 3g fiber), ProteinContent 3g protein.

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