FINE NOODLES FOR SOUP RECIPES

INSTANT POT CHICKEN & VEGETABLE SOUP WITH NOODLES RECIPE ...

Instant Pot Chicken & Vegetable Soup with Noodles Recipe ... image

To make a flavorful base for this soup—while still using some shortcuts—we pressure-cook store-bought broth with ginger, garlic, scallions, soy sauce and Shaoxing rice wine.

Provided by Breana Lai Killeen, M.P.H., RD

Total Time 30 minutes

Number Of Ingredients 11

Ingredients

2 tablespoons toasted sesame oil
1 pound boneless, skinless chicken thighs, trimmed
6 scallions, sliced, whites and greens separated
1-inch knob fresh ginger, peeled
3 cloves garlic, peeled
4 cups low-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
1 tablespoon Shaoxing rice wine or dry sherry
1 bunch broccolini, trimmed and halved
6 mini bell peppers, quartered and seeded (2 cups)
2 ounces Chinese egg noodles, broken into small pieces

Steps:

Heat oil in an electric pressure cooker on Sauté mode. Add chicken and cook, flipping once, until lightly browned, 4 to 6 minutes. Transfer to a plate. Add scallion whites, ginger and garlic to the cooker and cook, stirring, until fragrant, about 30 seconds. Turn off heat.
Add broth, soy sauce, Shaoxing (or sherry) and the chicken. Close and lock the lid. Cook on High pressure for 8 minutes.
Release the pressure manually. Transfer the chicken to a cutting board and shred with two forks. Discard the ginger and garlic cloves.
Return the cooker to Sauté mode and add broccolini, bell peppers and noodles. Cook until soft, about 5 minutes. Stir in the chicken. Serve topped with scallion greens.

Nutrition Facts : Calories 242.8 calories, CarbohydrateContent 0.7 g, CholesterolContent 95.3 mg, FatContent 17.3 g, ProteinContent 19.7 g, SaturatedFatContent 4.9 g, SodiumContent 86.6 mg

HEARTY STEAK SOUP WITH NOODLES RECIPE - FOOD.COM

Hearty Steak Soup With Noodles Recipe - Food.com image

This is a great soup that I found on a bag of Mrs. Grass Egg Noodles. I tried it tonight and found it was delicious enough to post for you all to enjoy. Very hearty soup and easy to prepare in one pot.

Total Time 1 hours

Prep Time 10 minutes

Cook Time 50 minutes

Yield 3 quarts

Number Of Ingredients 11

Ingredients

1 1/2 lbs lean sirloin steaks or 1 1/2 lbs round steaks, cut into cubes (I used stew beef)
1 cup chopped onion
3/4 cup chopped bell pepper (I used yellow and red)
2 cloves garlic, chopped
2 tablespoons olive oil
6 cups water
1 (28 ounce) can diced tomatoes
2 tablespoons instant beef bouillon or 6 beef bouillon cubes
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fresh ground pepper
8 ounces fine egg noodles

Steps:

In a large kettle, over medium heat, cook and stir steak, onion, bell peppers and garlic in oil until vegetables are tender.
Add water, tomatoes, bouillon, basil and pepper.
Bring to a boil, reduce heat and simmer, covered for 40 minutes.
Add noodles; cook 5 minutes or until noodles are tender.

Nutrition Facts : Calories 453.7, FatContent 13.1, SaturatedFatContent 2.3, CholesterolContent 64, SodiumContent 73, CarbohydrateContent 72.4, FiberContent 7.5, SugarContent 11.6, ProteinContent 14.3

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INSTANT POT CHICKEN & VEGETABLE SOUP WITH NOODLES RECIPE ...

To make a flavorful base for this soup—while still using some shortcuts—we pressure-cook store-bought broth with ginger, garlic, scallions, soy sauce and Shaoxing rice wine.
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Total Time 30 minutes
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Calories 242.8 calories per serving

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