Chicken Stock and Chicken Noodle Soup
Chicken soup flavored with coconut and curry make this Thai recipe a reader favorite. Snow peas, spinach, and chicken breast give this coconut curry chicken soup flavor, texture, and a . Carefully transfer the chicken from the pot to a shallow bowl with tongs. When it's cool enough to handle, pull off and discard the skin; pull the meat off the bones and cut it into bite-size pieces. Reserve 2 cups for the soup and refrigerate the rest for another use.
It's the epitome of comfort food. Everyone needs one delicious, nourishing chicken soup recipe in her repertoire, and this version nails it. Combine the chicken, onion, garlic, whole carrot, whole celery stalk, bay leaves, and parsley, if you're using it, in a stockpot.
Add 8 cups water. Bring to a boil, then lower the heat so that the liquid bubbles gently but steadily. Cover and cook, stirring gently every 15 minutes or so, until the chicken is fully cooked minutes for parts, minutes for a whole one. If necessary, add water to keep the chicken submerged. To check for doneness, use a slotted spoon or tongs to carefully lift out some how to refinance home with no equity and pierce it with a thin-bladed knife.
You should meet no resistance, and the meat should be white all the way to the bone and may start to fall off in places.
Carefully transfer the chicken from the pot to a ho bowl with tongs. When it's cool enough to handle, pull off and discard the skin; pull the meat off the bones and cut it into bite-size pieces. Reserve 2 cups for the soup and refrigerate the rest for another use. If you have time, return the bones to the pot and let the stock simmer for another minutes.
Put a strainer or colander over a large pot and carefully pour in wihh stock; press down on the vegetables to extract as much liquid as possible, then discard them. Skim the fat off the top. You should have about 7 cups; if not, add some water. Sprinkle the stock with a little salt and pepper. If you just want to make chicken stock, stop here. Put the pot over medium-high heat. Bring it just to a boil, then lower the hwat so the liquid bubbles steadily. Add the chopped carrots and celery, and cook, stirring occasionally, until the vegetables are as crisp or tender as you like anywhere from minutes.
Stir in the pasta and the reserved 2 cups chicken; adjust the heat so the mixture bubbles steadily and keep cooking until the pasta is tender but not mushy another minutes.
Taste and adjust the seasoning, garnish with the chickn celery leaves, and serve. MyRecipes is working with Let's Move! For more information about creating a healthy plate, visit www. I wanted a simple, straightforward recipe for chicken soup and this was it. Recipe was easy to follow. I added 2 chicken bullion cubes, additional water and used all the chicken. Chicken Stock and Chicken Noodle Soup.
Rating: how to do simple graffiti. Read Reviews Add Reviews. By Mark Bittman. Recipe by Health October Save Pin Print ellipsis More. Credit: Romulo Yanes. Recipe Summary total:. Makes stkck servings plus extra chicken serving size: about 2 cups. Nutrition Info. Per Serving:. Reviews 2.
Sort by: Newest. Newest Oldest. Rating: 4 stars. Read More. Rating: 3 stars. Good recipe, definitely needed more how to air out hockey equipment and seasonings, but great basic stock Read More.
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Feb 09, аи Make delicious soup with stock from chicken feet! The rich gelatin of the feet create a rich and nutritious stock. Elise Bauer. Instagram; Elise founded Simply Recipes in and led the site until She has an MA in Food Research from Stanford University. Dec 01, аи Slowly pour the flour mixture into the boiling chicken stock, whisking constantly. Continue to cook until the cream of chicken soup has thickened, being sure to continually stir to keep the soup smooth and creamy. Remove from the heat and stir in any seasonings. How to Make Homemade Cream of Chicken Soup Recipe (Roux Method). Jan 10, аи Stir to combine, then add shredded chicken and stir. Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered. Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes.
Snow peas, spinach, and chicken breast give this 5-star Coconut-Curry Chicken Soup flavor, texture, and a wealth of nutrients. Bring 4 cups water to a boil in a large saucepan. Add spinach and peas to pan; cook for 30 seconds. Remove vegetables from pan with a slotted spoon; place in a large bowl.
Add noodles to pan; cook 3 minutes. Drain; add noodles to spinach mixture in bowl. Heat canola oil in pan over medium-high heat. Add chicken broth to pan, and bring to a boil.
Add coconut milk to pan; reduce heat, and simmer 5 minutes. Add chicken, onions, sugar, and fish sauce to pan; cook for 2 minutes. Pour chicken mixture over noodle mixture in bowl. Stir in cilantro and chiles. Serve with lime wedges. Have made this many times, and it's always good. You can add red bell peppers, mushrooms, or bok choi--or just make it as is.
That way, it's a one-dish meal. My husband always eats two servings, and I'm pretty happy with one. And I use the full amount of seasoning for half the recipe. The soup was good, but only with the tweaks I picked up from prior reviews did it really shine. I doubled the spices including the curry paste.
I used up some Thanksgiving left overs by adding a riced baked sweet potato as well as some sliced mushrooms. I did not precook the spinach and peas, but threw them in after the chicken. I topped the soup at the table with the lime wedges and a dollop of sour cream I think plain yogurt would be even better. After the tweaks it was delicious and I am so glad I have left overs for lunch today and then again for another meal for my hubby and I.
This was just ok. The family wasn't that thrilled and DH and I typically love Thai-inspired foods. Probably won't make again because I'm not sure what I'd do differently to make it better.
OH MAN this soup is delicious!! I also added mushrooms to bulk it up a bit. This recipe is a keeper! This is such an excellent, flavorful and easy recipe. I will definitely cook this again. I followed the directions but did find some of the cooking times were understated. I went a bit extra on the spices for my taste. Overall, delicious! I loved this recipe. Even with the spice my 9 YO gave it 2 thumbs up. I did deviate from the recipe slightly. I used the bulb of the green onions because I didn't have shallots.
For the same reason, sugar snap peas instead of snow peas. I used regular coconut milk instead of light because i wasn't paying enough attention when I went to the grocery. I will add some matchstick carrots in my next batch. Outstanding soup! Forget first step and simplify prep time by tossing noodles in with chicken, onions, etc. I also added edamame. Yum, yum, yum! I will make this again, for sure! My family loved it. I used all the ingredients per the recipe, plus added one sliced red bell pepper and 2 shredded carrots.
This definitely is not spicy as written The lime is essential too! Oh, I also modified the first step steamed the snow peas in microwave, and did nothing to the spinach except add the hot snow peas and noodles to it.
It wilted the rest of the way down after I poured the soup mixture over. Garnished with sprig of cilantro and the lime wedge. It looked pretty fancy if I do say! This was wonderful!!! Followed the recipe to the tee except that I had to dial back the curry paste because of my girls, but the adults spiked it up with sriracha. The flavor was fantastic and the coconut flavor was not too overpowering.
Everyone loved it including the girls ages 5 and 6. Will be making this again very soon! This was really good. I took other people's advice and used the regular coconut milk. I used sugar snap peas and parboiled them in the water for the noodles. I used egg noodles, because my store didn't have the others. I also added the spinach in towards the end of cooking. That made more sense to me.
I used sriacha hot sauce in place of the chilies. Followed the recipe completely except for using full fat coconut milk and sriachi sauce in place of the peppers. I look forward to makng it again and trying some other veggie combos. The flavor had depth and were balanced. We only had one serving leftover and my teenager quickly put dibs on it for her lunch the next day.
This is the best thai soup I've ever tasted. Healthy and easy. Only trouble I had was that my noodles got soggy while they were sitting. I had rinsed them with water to stop the cooking so I suspect the heat from the blanched vegetables was the problem.
I will either reduce the cooking time on the noodles next time the box said to cook only for a minute, but they still seemed too firm at that point , or store them in a bowl separately from the steamed vegetables while I'm cooking the rest of the soup.
This is just as good as my favorite restaurant soup! I added a little peanut butter and substituted Sriracha for the red chili.
It turned out delicious! Will be making it all winter long. I love this soup but did make it a little differently. I skipped step 1 entirely. I chose to stir fry my veggies I made a lot of veggies because I like to put a lot in the soup and make it a very hearty, filling soup.
I also used a little less sugar When ready to eat, I put a bunch of fresh spinach in the bowl, poured the hot broth on top to wilt. Then added the veggies and precooked noodles. The lime is a must as it does mellow the taste from the fish sauce. I also add chili oil to make it a little spicier. I sometimes substitute quinoa for the noodles. I realize this isn't an Asian ingredient but does provide me with a little extra protein and goes well in the soup.
Loved this soup. Substituted the rice noodles for shirataki noodles to drastically cut the calories. Also used bok choi instead of spinach and bean sprouts instead of pea pods less sugar. Will make it again and try it with fish instead of chicken. Very nice! Great blend of flavors and filling given that one serving is 2cups!
Might add a little more broth next time. Only made 5.