SPICY CHICKEN SOUP RECIPE | BON APPéTIT
Store-bought rotisserie chicken makes it easy to create a meal without having to cook a whole bird.
Provided by The Bon Appétit Test Kitchen
Total Time 40 minutes
Cook Time 15 minutes
Yield 4 Servings
Number Of Ingredients 12
Steps:
- Pick meat from chicken, shred, and place in a small bowl (you should have about 4 cups); discard skin and bones. Heat oil in a large saucepan over medium-high heat. Add onion and mushrooms and cook, stirring occasionally, until softened and golden, 8–10 minutes. Add garlic and ginger and cook, stirring often, 2 minutes; season with salt and pepper. Add shredded chicken, broth, and cayenne and bring to a boil. Add spinach and divide soup among bowls. Top with scallions and serve lime wedges alongside for squeezing over.
10-MINUTE TOMATO EGG DROP SOUP - MARION'S KITCHEN
Not got a lot of time for making dinner? You’ve got 10 minutes to make this super-speedy soup! Comforting, rich and insanely good, this is one quick fix the whole family will love.
Provided by MARIONSKITCHEN.COM
Yield 4
Number Of Ingredients 10
Steps:
- Season the tomatoes with salt and allow them to sit for a couple of minutes before using. Heat the vegetable oil in a saucepan over high heat. Add the tomatoes and cook, stirring, for 2 minutes or until the tomatoes start to soften. Stir through the garlic. Then add the chicken stock. Bring to a simmer. Then stir the soup to form a vortex in the centre. Pour the egg into the centre of the vortex and stir vigorously to form the lacy egg. Add the corn flour, soy sauce and pepper. Simmer for another minute to thicken. Add the spring onion and season with salt to taste.
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SPICY CHICKEN SOUP RECIPE | BON APPéTIT
Store-bought rotisserie chicken makes it easy to create a meal without having to cook a whole bird.
From bonappetit.com
Reviews 4
Total Time 40 minutes
From bonappetit.com
Reviews 4
Total Time 40 minutes
- Pick meat from chicken, shred, and place in a small bowl (you should have about 4 cups); discard skin and bones. Heat oil in a large saucepan over medium-high heat. Add onion and mushrooms and cook, stirring occasionally, until softened and golden, 8–10 minutes. Add garlic and ginger and cook, stirring often, 2 minutes; season with salt and pepper. Add shredded chicken, broth, and cayenne and bring to a boil. Add spinach and divide soup among bowls. Top with scallions and serve lime wedges alongside for squeezing over.
See details
10-MINUTE TOMATO EGG DROP SOUP - MARION'S KITCHEN
Not got a lot of time for making dinner? You’ve got 10 minutes to make this super-speedy soup! Comforting, rich and insanely good, this is one quick fix the whole family will love.
From marionskitchen.com
From marionskitchen.com
- Season the tomatoes with salt and allow them to sit for a couple of minutes before using. Heat the vegetable oil in a saucepan over high heat. Add the tomatoes and cook, stirring, for 2 minutes or until the tomatoes start to soften. Stir through the garlic. Then add the chicken stock. Bring to a simmer. Then stir the soup to form a vortex in the centre. Pour the egg into the centre of the vortex and stir vigorously to form the lacy egg. Add the corn flour, soy sauce and pepper. Simmer for another minute to thicken. Add the spring onion and season with salt to taste.
See details
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