Best 5 East Meets West Essentials Chicken Noodle Soup Recipes

EAST-MEETS-WEST ESSENTIALS: CHICKEN NOODLE SOUP

Steps:

• 1. PREP/PREPARE
• 2. To make this recipe, you will need a soup pot large enough to hold all of the ingredients, and a pot to boil the noodles.
• 3. Not a Fan of Alcohol? You really need something like my recommended liquors, or the broth will taste a bit on the flat side. However, if you still need a substitute, try adding about a teaspoon of oyster, hoisin, or fish sauce. FYI: No matter what anyone tells you, when you use alcohol in a recipe it will NOT completely burn off. It might be a teeny/tiny amount, but it will be there. So, if your reason for not drinking alcohol is on the religious side, then NEVER use it in a recipe. No Chicken Stock? Not everyone keeps frozen containers of homemade chicken stock in their freezers (really???), so use what you have. If you have cans or boxes of store-bought chicken stock or broth, go for it. Hopefully it will be low sodium. In a major pinch I have been known to use, Better Than Bouillon; however, I am afraid to look at the label and see what is in it :-) No Chicken? No worries, use beef, or pork, this would even work with a good solid white fish, or shimp; however, I have not gone in that direction yet. Or just leave out the protein and pile in the veggies.
• 4. Timing is Everything We can have up to four things going here: 1. The broth base. 2. The protein (I am using chicken). 3. The veggies. 4. The noodles. And each one of these require a particular cooking time. The goal is to have everything ready at the same time. We will be cooking the noodles in a separate pot, and everything else will cook in the soup pot with the broth. Later in this recipe, I have a sample chart that describes how you cook things so that they finish at the same time. Not really rocket science... or is it :-)
• 5. What is Nutritional Yeast? It is an inactivated form of yeast commonly used to leaven bread. In other words: Dead Yeast. Dried nutritional yeast is a versatile seasoning to keep right next to the salt and pepper. Shake a dusting on toast or a bagel, use it to flavor popcorn, add it to soups before serving, replace the classic Parmesan sprinkle on a plate of pasta. Vegan-adapted recipes use nutritional yeast to add creaminess to sauces or to replicate traditionally cheese-laden dishes such as mac and cheese, au gratin potatoes, or Italian-style pasta casseroles. What Does It Taste Like? The words "nutty" and "cheesy" appear in nearly every description of nutritional yeast, yet the flavor does not replicate those ingredients exactly. It adds umami, that savory background note often referred to as the fifth taste, and similarly to salt, enhances the overall savories of a dish, although it contains almost no sodium. For this recipe about a teaspoon is all you would need.
• 6. Noodles This recipe is designed to serve two people, so include enough noodles for both of you. As to the type of noodles, the choice is up to you, egg noodles, rice noodles, pasta noodles, flat or round; even ramen. I used some regular spaghetti noodles, and it came out quite nice. Here are some suggestions for the noodles. The weights indicate the serving size for an average adult. • Fresh noodles, about 3 - 4 ounces (85 - 113g) • Dried noodles, about 2 ounces (57g) • Ramen noodles, 1 package
• 7. Veggies Pretty much everything is okay for a soup like this. You could stay traditional with carrots, celery, onions, peas, broccoli, the lot, or you could go more Eastern and toss in some bok choi, pak choi, or choy sum. Andy's Rule, if you like it, chuck it in the pot.
• 8. Gather your ingredients (mise en place).
• 9. Add all of the broth ingredients (including the chicken, but not the lemon juice into a soup pot and turn the heat to medium. If you have a kitchen timer set it to 20 minutes, but do not turn it on yet. Stir until the broth comes up to a boil, reduce to a simmer, turn on the timer, and follow the chart in the next step.
• 10. My chart is set to the cooking times for the chicken, noodles and veggies that I am using. • Chicken poaches in 20 minutes. • Noodles cook al dente in 11 minutes. • Veggies cook in 5 minutes. Step 1: Continue to stir and simmer the broth. Step 2: At 7 minutes in, bring the noodle water up to the boil. Step 3: At 10 minutes in, add the noodles to the boiling water. Step 4: At 16 minutes in, add the veggies to the simmering broth. Step 5: At 20 minutes in, remove the chicken thighs and shred or slice. Fish out the bay leaf, and then brighten up the broth by the addition of 1 - 2 teaspoons of freshly squeezed lemon juice.
• 11. ASSEMBLY
• 12. Divide the noodles between two bowls.
• 13. Place half the shredded/sliced chicken on top.
• 14. Ladle some broth and veggies on top.
• 15. As you can see from the photo, I did not use any veggies. At this stage of recipe development, I was more concerned with the flavor of the broth.
• 16. PLATE/PRESENT
• 17. Serve while nice and hot, possibly with some crusty bread and a small side salad. Enjoy.
• 18. Keep the faith, and keep cooking.
• 19. Nutritional Information

THE BEST CHICKEN NOODLE SOUP

Steps:

• Add 3 of the carrots, 3 stalks of the celery, half the onion, the chicken, peppercorns, rosemary, thyme and bay leaf to a large stock pot. Separate the parsley leaves from the stems and reserve the leaves. Add the stems to the pot. Cover with 3 quarts water. Bring to a boil, then reduce to a simmer. Cook until the broth is golden and the chicken is cooked through, 40 to 50 minutes.
• Use tongs to remove the chicken from the pot and put in a large bowl to cool. Strain the stock through a fine mesh sieve into a large bowl or other container. Discard the solids. Wipe out the stockpot and pour the strained broth back into the pot.
• Cut the remaining 2 carrots diagonally into 1/4-slices. Cut the remaining 2 celery stalks into 1/2-inch slices. Dice the remaining half of the onion. Add the cut vegetables to the stock and simmer until tender, 15 to 20 minutes.
• While the vegetables are cooking, bring a large pot of salted water to a boil over high heat. Cook the noodles until al dente, about 5 minutes, then drain and reserve.
• When the chicken is cool enough to handle, remove the skin and tear the meat into bite-size pieces. Discard the bones and skin. Add the meat back to the pot along with the cooked noodles. Chop the reserved parsley leaves and add to the pot. Season with 1 tablespoon plus 2 teaspoons salt and some pepper and bring to a simmer to reheat.

THE ULTIMATE CHICKEN NOODLE SOUP

Steps:

• Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons., Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes., Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes., Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.

QUICK AND EASY CHICKEN NOODLE SOUP

Steps:

• In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.

EASIEST CHICKEN NOODLE SOUP

Steps:

• In a large pot, heat 3 tablespoons oil over medium-high. Add the chicken, season generously with salt and pepper, and cook, breaking up with a wooden spoon, until starting to crumble, about 3 minutes. Add the garlic, coriander and celery seeds (if using), and cook, stirring frequently, until chicken is cooked through, about 2 minutes. Using a slotted spoon, scoop the chicken into a small lidded bowl (to retain moisture); cover and set aside.
• Add the carrot, celery, shallot, thyme and the remaining 2 tablespoons oil to the pot, season with salt and pepper, and cook, stirring, until slicked with fat, 3 minutes. Add the stock (7 cups for a stew-like soup or up to 8 cups for a brothy soup) and bring to a boil over high.
• Add noodles and cook over medium-high until al dente according to package directions. (If the noodles absorb a lot of liquid, add more broth according to taste.) Add the reserved chicken and any accumulated juices and heat until warmed, then season to taste with salt and pepper. Divide among bowls; top with a spoonful of crème fraîche, a fistful of torn herbs and lemon zest.