SOY SAUCE SOUP RECIPES

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SOY GINGER SOUP | BETTER HOMES & GARDENS



Soy Ginger Soup | Better Homes & Gardens image

Warm up a cool day with this slow cooker Asian chicken soup recipe. With plenty of vegetables in the mix, this ginger chicken soup is the perfect soup recipe for when you're feeling under the weather.

Provided by Better Homes & Gardens

Categories     Recipes and Cooking

Total Time 2 hours 20 minutes

Prep Time 20 minutes

Cook Time 2 hours 0 minutes

Number Of Ingredients 12

1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
1 cup coarsely shredded carrots
2 tablespoons dry sherry (optional)
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger
¼ teaspoon pepper
3 14 ounce cans reduced-sodium chicken broth
1 cup water
2 ounces dried somen noodles
1 6 ounce package frozen snow pea pods, thawed
Soy sauce

Steps:

  • In a 3 1/2- to 6-quart slow cooker, combine chicken; carrots; sherry, if desired; 1 tablespoon soy sauce; vinegar; ginger; and pepper. Stir in broth and the water.
  • Cover; cook on high-heat setting for 2 to 3 hours. Stir in noodles and pea pods. Cover; cook for 3 minutes more.
  • To serve, ladle soup into bowls and serve with additional soy sauce.

Nutrition Facts : Calories 175 calories, CarbohydrateContent 12 g, CholesterolContent 72 mg, FatContent 5 g, ProteinContent 19 g, SaturatedFatContent 1 g, SodiumContent 1246 mg

OLD-FASHIONED VEGETABLE SOUP RECIPE | ALLRECIPES



Old-Fashioned Vegetable Soup Recipe | Allrecipes image

This is a deli-style vegetable soup. Very simple but very yummy!

Provided by Shelly A.

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

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 6 servings

Number Of Ingredients 12

3 tablespoons butter
1 onion, diced
2 large carrots, diced
3 stalks celery, diced
1 (28 ounce) can whole peeled tomatoes, chopped, juice reserved
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon dried parsley
3 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon paprika
2 quarts beef broth

Steps:

  • In a large pot over medium heat, melt butter. Cook onion, carrots and celery until onion is translucent. Stir in tomatoes with their juice, salt, pepper, parsley, soy sauce, Worcestershire and paprika. Pour in beef broth. Bring to a boil, then reduce heat and simmer 30 minutes, until vegetables are tender and flavors are well blended.

Nutrition Facts : Calories 123.1 calories, CarbohydrateContent 11.4 g, CholesterolContent 15.3 mg, FatContent 6.8 g, FiberContent 2.8 g, ProteinContent 5.9 g, SaturatedFatContent 4.1 g, SodiumContent 2166.8 mg, SugarContent 5.7 g

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