Best Asian Chicken And Vegetable Soup Recipes

CHINESE CHICKEN VEGETABLE SOUP

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.

ASIAN CHICKEN SOUP

Steps:

• Heat a small skillet and toast the whole spices until fragrant. Let cool and then grind them in a spice/coffee grinder.
• Add the ground spices to a food processor along with the ingredients for the Spice Paste. Pulse until ground to a coarse mixture.
• In a stock pot, heat about 2 tablespoons of oil in a small skillet and fry the spice paste for 2-3 minutes. Add the chicken broth and chicken pieces, bring to a boil, reduce the heat, cover and simmer for one hour.
• Remove the chicken pieces. Remove the chicken from the bones and shred the chicken. Set aside. Pour the broth through a sieve to remove the spice paste pulp and return the broth to the pot. Return the shredded chicken to the pot along with the potatoes, carrots and salt. Return to a boil, reduce the heat, cover and simmer for another 25-30 minutes. Squeeze the lime juice in the soup just before serving.Dish the hot soup into bowls topped with some bean sprouts, cilantro and slices of red chili pepper.

ASIAN CHICKEN VEGETABLE SOUP

Steps:

• Combine all stock ingredients in a large soup pot.
• Bring to a boil, then reduce heat to simmer.
• Partially cover the pot and simmer for about 2 hours.
• Remove bones and vegetables from the stock.
• Using a mess strainer, strain stock into a large bowl.
• Rinse the same pot and dry.
• Heat oils over medium high heat.
• Add mushrooms and saute until browned.
• Add green onions and saute for 30 seconds.
• Add bell pepper and saute for 1 minute.
• Add garlic and saute for 30 seconds.
• Add bok choy and saute for 1 minute.
• Add pea pods and carrots and stir fry 30 seconds.
• Stir in bean sprouts, chicken and stock.
• Stir in ginger paste, soy sauce, salt, pepper and sriracha.
• Bring soup to a boil, reduce heat and simmer, covered, for 15 minutes.
• Serve with additional soy sauce and sriracha

SPICY ASIAN CHICKEN SOUP

Steps:

• Combine broth, soy sauce, sugar, chili sauce, lime juice, and ginger and boil 5 minutes. Meanwhile, toss chicken with cornstarch until completely coated. Add chicken and shiitakes to broth and simmer 15 minutes. Remove the pan from the heat and stir in snap peas, red pepper, zest, and cilantro. Let soup stand 2 to 3 minutes before serving.

ASIAN CHICKEN NOODLE SOUP

Steps:

• Mix soy sauce, mirin, 1 teaspoon of the sesame oil, garlic, ginger, sugar, vinegar, and chile paste in a small bowl.
• Heat the broth in a medium saucepan. Add the soy sauce mixture, the chicken, and the vegetables and bring to a boil. Simmer for two minutes or until chicken is cooked through. Add the remaining 1 teaspoon sesame oil. Taste and adjust seasonings.
• Pour over prepared Chinese noodles. Garnish with cilantro and scallions.

ASIAN CHICKEN AND VEGETABLE SOUP

Steps:

• Place the broth in a large saucepan and bring to a boil. Reduce heat to a slow simmer. Add the chicken and poach until just cooked through, about 8 minutes. Remove the chicken and set aside.
• Whisk the black-bean sauce into the broth. Add the carrots, celery and shiitakes. Simmer until tender, about 12 minutes. Meanwhile, shred the chicken. Remove broth from heat and stir in the chicken, scallions and rice and let stand 5 minutes. Divide among 4 bowls and serve.

PERFECT CHICKEN VEGETABLE SOUP

Steps:

• Heat vegetable oil in a large pot over medium heat. Add chicken breasts, onion, and garlic; cook and stir until chicken is no longer pink in the center, about 5 minutes.
• Pour chicken broth into the pot; bring to a boil. Stir in potatoes, cabbage, and carrot. Simmer soup until potatoes are tender, 30 to 40 minutes.
• Bring soup back to a boil. Drizzle in eggs, stirring until cooked, about 1 minute. Season with salt and pepper.

QUICK ASIAN CHICKEN SOUP

Steps:

• In a large saucepan, bring broth, ginger, garlic, red pepper flakes, and 2 cups water to a boil over high heat. Add noodles, lower heat, and simmer until noodles are tender, 6 to 8 minutes.
• Add chicken, bell pepper, and snow peas; cook until chicken is opaque throughout, about 1 minute. Add lime juice, scallions; season with salt. Serve immediately.

CHINESE CHICKEN SOUP

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until heated through.