Best Big Bowl Asian Chicken Soup Recipes

ASIAN-STYLE BIG BOWL SOUP

Asian-Style Big Bowl Soup image

Rice provides a simple addition to a flavorful chicken and vegetable soup that's ready in 35 minutes. Perfect if you love Asian cuisine.

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 10

Ingredients

2 cups hot cooked instant rice (cooked as directed on package, omitting margarine and salt)
1 tablespoon sesame oil
1 clove garlic, finely chopped
1/4 cup chopped green onions
3 cans (14 ounces each) fat-free chicken broth with 33% less sodium
1 cup chopped carrots
2 cups chopped cooked chicken breast
1 cup chopped bok choy or spinach
1 can (8 ounces) sliced water chestnuts, drained
1/8 teaspoon pepper

Steps:

While rice is cooking, heat oil in 4-quart nonstick Dutch oven over medium-high heat. Cook garlic and onions in oil about 30 seconds or until garlic is golden.
Increase heat to high. Add broth and carrots; cover and heat to boiling, stirring occasionally.
Reduce heat to medium-low. Stir in remaining ingredients except rice; cover and simmer 10 minutes to blend flavors.
To serve, place 1/2 cup cooked rice in each of 4 individual shallow soup plates. Ladle about 2 cups soup into each soup plate.

Nutrition Facts : Calories 350, Carbohydrate 39 g, Cholesterol 55 mg, Fat 1, Fiber 3 g, Protein 30 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 2 g, TransFat 0 g

ASIAN CHICKEN NOODLE SOUP

Asian Chicken Noodle Soup image

Provided by Food Network

Categories main-dish

Time 22m

Yield 8 servings

Number Of Ingredients 14

Ingredients

4 tablespoons soy sauce
2 tablespoons mirin
1 teaspoon dark sesame oil, plus 1 teaspoon
1 clove garlic, minced
2 tablespoons minced fresh ginger
1 tablespoon sugar
4 tablespoons rice vinegar
1/2 teaspoon Vietnamese chile paste
8 cups chicken broth
12 ounces boneless, skinless chicken breast, cut crosswise into thin strips
4 cups chopped Chinese vegetables or Napa cabbage
1 (5-ounce) package rice noodles, prepared according to packing directions
1/2 cup chopped fresh cilantro leaves
6 scallions, thinly sliced on the bias

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.

BIG-BOWL ASIAN CHICKEN SOUP

BIG-BOWL ASIAN CHICKEN SOUP image

Categories Soup/Stew Chicken

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 lb. boneless skinless chicken breast halves, cut into 1-inch pieces
3 tablespoons reduced-sodium soy sauce
4 oz. shiitake or button mushrooms (if using shiitakes, remove and discard stems)
1 tablespoon dark sesame oil*
2 garlic cloves, minced
1/4 teaspoon crushed red pepper
1 (14-oz.) can reduced-sodium chicken broth
2 tablespoons seasoned rice vinegar
3 tablespoons cold water
1 1/2 tablespoons cornstarch
2 cups packed sliced napa cabbage, bok choy or fresh spinach
1/4 cup chopped fresh cilantro or thinly sliced green onions

Steps:

1. In small bowl, stir together chicken and soy sauce. Cut mushrooms in half or, if large, into quarters. 2. Heat oil in large saucepan over medium-high heat until hot. Add chicken mixture, mushrooms, garlic and crushed red pepper; cook 2 minutes, stirring constantly. Add broth and vinegar; bring to a boil. Reduce heat to medium-low; simmer, uncovered, 2 minutes or until chicken is no longer pink. 3. In another small bowl, stir together water and cornstarch; add to soup. Cook 1 minute or until soup has thickened slightly, stirring constantly. Stir in cabbage and cilantro; cook 2 minutes. TIP *Dark sesame oil is made from toasted sesame seeds. It has a rich, nutty sesame flavor. Look for it in the Asian section of the grocery store.

SPEEDY ASIAN SOUP RECIPE

Speedy Asian Soup Recipe image

Combine chopped cooked chicken, stir-fry veggies & brown rice for this Asian soup recipe. Our Speedy Asian Soup Recipe is ready in less than 20 minutes!

Provided by My Food and Family

Categories Home

Time 17m

Yield Makes 4 servings, 1-3/4 cups each.

Number Of Ingredients 5

Ingredients

1 cup instant brown rice, uncooked
1/4 cup KRAFT Asian Toasted Sesame Dressing
2 tsp. lite soy sauce
2 cups chopped cooked chicken
2 cups each fat-free reduced-sodium chicken broth and water

Steps:

Combine 1/4 cup rice, 1 Tbsp. dressing and 1/2 tsp. soy sauce in each of 4 microwaveable soup bowls.
Add 1/2 cup of each of the remaining ingredients to each bowl; stir. Cover with waxed paper.
Microwave on HIGH 5 to 7 min. or until heated through. Let stand 5 min. before serving.

Nutrition Facts : Calories 280, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 60 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 24 g