Best Shrimp N Chicken Noodle Soup Recipes

CHICKEN AND SHRIMP PHO ~ VIETNAMESE CHICKEN NOODLE SOUP

Chicken and Shrimp Pho ~ Vietnamese Chicken Noodle Soup image

I prefer my broth more delicately flavored, so the spices here are about half of what is generally seen in recipes. Taste and decide if you want to add more.

Provided by Chef Shelley

Time 20m

Number Of Ingredients 11

Ingredients

2 quarts Liquid Gold Chicken Stock Broth
One pinch each cinnamon (cardamom, white pepper, coriander, and star anise)
2 cups cooked chicken (shredded)
8 ounces shrimp (I prefer 20-30 per pound size for soup because they're easy to eat, raw or cooked, peeled and deveined)
4 ounces maifun
Suggested additions: basil (mint, cilantro,)
slivered red onion (shallot or scallion)
bean sprouts
lime wedges
thinly sliced fresh jalapeno
hoisin (chile sauce, garlic chile sauce and/or sriracha)

Steps:

Bring stock and spices to a boil, reduce heat and simmer for 10 minutes.
If shrimp are raw, add them to broth and let simmer until just cooked through 1-2 minutes.
Put a serving of shrimp, chicken, and rice noodles in each bowl and then ladle the hot broth over them.
Top with sprinklings or serve separately on the side.

CHINESE CHICKEN AND SHRIMP NOODLE SOUP

Chinese Chicken and Shrimp Noodle Soup image

Make and share this Chinese Chicken and Shrimp Noodle Soup recipe from Food.com.

Provided by PalatablePastime

Categories One Dish Meal

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 lbs skinless chicken pieces
1 large onion, finely chopped
4 cups water
2 lbs cooked large shrimp, shelled
1/2 lb mushroom, sliced
1 cup cellophane noodle (thin rice noodles ok substitute)
1 teaspoon soy sauce
2 tablespoons oil
4 green onions, finely sliced
3 cloves garlic, crushed
1/2 teaspoon ground coriander
salt (to taste)

Steps:

Place chicken, onion, water and salt in a saucepan and bring to a boil; reduce heat and simmer for approx 20 minutes, or until meat is tender.
Remove chicken from pot and allow to cool, then remove the meat from the bones.
Cut the meat into long thin slivers, and discard bones.
Place chicken back in the pot along with the shrimp and mushrooms; bring to a boil and simmer gently, for about 5 minutes.
Add the noodles and the soy sauce and cook 5 minutes more.
Meanwhile, heat the oil in a small skillet and cook green onions, garlic, and ground coriander for approx 3-4 minutes; add to soup just prior to serving, mixing well.

SHRIMP NOODLE SOUP

Shrimp Noodle Soup image

For extra flavors, add a splash of sherry to the soup before serving.

Provided by Lindsay Perejma

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup

Time 30m

Yield 6

Number Of Ingredients 13

Ingredients

2 teaspoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
1 pinch crushed red pepper
2 quarts chicken broth
1 cup peeled, diagonally sliced carrots
1 cup diagonally sliced celery
2 cups snow peas
12 ounces fresh shrimp, peeled and deveined
4 ounces rice vermicelli
2 tablespoons soy sauce
¼ teaspoon ground black pepper

Steps:

In a large saucepan over medium heat cook onion, garlic, ginger and crushed red pepper in oil for 2 minutes. Pour in broth, carrots, and celery and bring to a boil. Reduce heat, cover, and simmer for 5 minutes. Stir in snow peas and shrimp, cover, and cook for 3 minutes. Break noodles into 2-inch pieces and stir into soup; cover and cook 3 minutes more, until vegetables are tender and shrimp is pink. Stir in soy sauce and pepper and serve.

Nutrition Facts : Calories 159.4 calories, Carbohydrate 19.5 g, Cholesterol 91.8 mg, Fat 2.9 g, Fiber 2.3 g, Protein 12.5 g, SaturatedFat 0.4 g, Sodium 1715.8 mg, Sugar 4.2 g

UDON NOODLE SOUP WITH CHICKEN AND SHRIMP

Udon Noodle Soup With Chicken and Shrimp image

This soup is fast, easy and delicious. The bean sprouts will store longer if placed in water in the fridge

Provided by Abby Girl

Categories Poultry

Time 27m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

4 ounces chicken breasts, boneless and skinless, diced (about 1 breast)
2 teaspoons gingerroot, minced
2 teaspoons garlic, minced
6 cups chicken stock (or beef)
2 tablespoons soy sauce
6 ounces udon noodles, fresh
2 cups bok choy, sliced
1/2 cup snow peas, sliced
4 ounces shrimp, peeled and devined, chopped
1 cup bean sprouts
2 large green onions, chopped
2 teaspoons sesame oil
3 tablespoons parsley, chopped

Steps:

In a large wok or large saucepan sprayed with cooking spray, cook chicken over medium high heat for 4 minutes or until meat is barely cooked.
Add gingerroot and garlic and cook for 1 more minute. Set aside.
In a large saucepan, bring stock and soy sauce to a boil. Add udon noodles; redturn to a boil. Reduce heat to medium high; cook for 4 minutes or until noodles are tender.
Add bok choy, snow peas and shrimp; cook for 2 minutes or until shrimp are pink and snow peas are tender crisp.
Add chicken, bean sprouts, and green onions; cook until heated through. Serve soup drizzled with sesame oil and sprinkled with parsley.

Nutrition Facts : Calories 272.9, Fat 6.7, SaturatedFat 1.6, Cholesterol 56.1, Sodium 1276.1, Carbohydrate 33.2, Fiber 2.3, Sugar 5.4, Protein 19.2