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 AND VEGETABLE SOUP

Steps:

• Heat the oil in a saucepan over medium-low heat.
• Add the shallot, then sauté 2-3 min.
• Add the garlic, ginger and chili pepper.
• Sauté 3 min with stirring.
• Pour in the broth and water, then add the fish sauce and a little salt and pepper.
• Bring to a boil, then lower the heat and simmer a few minutes.
• Adjust the seasoning.
• Add the chicken slices, warm up the broth 1 min, then take the saucepan off the heat.
• Meanwhile, cook the rice sticks for about 4 min in a large pot of salted boiling water.
• Drain in a colander, then rinse and drain again.
• Set aside.
• Prepare the vegetables: Grate the carrots, then thinly slice the green onions and mushrooms.
• Portion out the vegetables into individual serving bowls.
• Add the soybean sprouts and cooked rice sticks.
• Pour in the hot broth and serve.

ASIAN-STYLE CHICKEN AND VEGETABLES

Steps:

• Mix chicken with ground ginger, black pepper, garlic salt, and sesame oil in a bowl; cover and refrigerate for 30 minutes.
• Bring a pot of salted water to a boil. Cook broccoli, bell pepper, and mushrooms in the boiling water until broccoli is just tender, about 3 minutes; drain.
• Whisk cornstarch and 1/2 cup water together in bowl.
• Heat vegetable oil in a large skillet or wok over medium-high heat. Cook and stir chicken until lightly browned, about 5 minutes.
• Stir cooked vegetables, jicama, brown sugar, and honey into chicken. Add cornstarch mixture and continue cooking and stirring until chicken is no longer pink in the center, about 5 minutes more.
• Sprinkle sesame and peanuts over chicken and vegetables before serving.

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.