Gingery Chicken Soup With Zucchini Noodles Recipes

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GINGER CHICKEN NOODLE SOUP



Ginger Chicken Noodle Soup image

This is one of my favorite soup recipes to serve in the wintertime because it's super easy to make and fills the house with a wonderful aroma. My whole family loves it! -Brandy Stansbury, Edna, Texas

Provided by Taste of Home

Categories     Lunch

Time 3h45m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 11

1 pound boneless skinless chicken breasts, cubed
2 medium carrots, shredded
3 tablespoons sherry or reduced-sodium chicken broth
2 tablespoons rice vinegar
1 tablespoon reduced-sodium soy sauce
2 to 3 teaspoons minced fresh gingerroot
1/4 teaspoon pepper
6 cups reduced-sodium chicken broth
1 cup water
2 cups fresh snow peas, halved
2 ounces uncooked angel hair pasta, broken into thirds

Steps:

  • In a 5-qt. slow cooker, combine the first 9 ingredients. Cook, covered, on low 3-4 hours or until chicken is tender., Stir in snow peas and pasta. Cook, covered, on low about 30 minutes longer, until snow peas and pasta are tender.

Nutrition Facts : Calories 126 calories, Fat 2g fat (0 saturated fat), Cholesterol 31mg cholesterol, Sodium 543mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges

COLD-BUSTING GINGER CHICKEN NOODLE SOUP



Cold-Busting Ginger Chicken Noodle Soup image

A spicy addition to a classic soup. I normally make this with a whole chicken and let it cook for an hour, remove the meat, and return the bones for another hour on their own, chicken breasts are used here for simplicity.

Provided by Coulter

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 1h45m

Yield 8

Number Of Ingredients 22

1 ½ tablespoons olive oil
3 large chicken breasts
1 large onion, diced
3 cloves garlic, crushed
13 cups water
2 cups white wine
¾ cup fresh lemon juice
1 (4 inch) piece fresh ginger, peeled and thinly sliced
7 whole black peppercorns
4 cubes chicken bouillon
3 bay leaves
1 tablespoon white sugar
¾ cup peeled and sliced carrots
2 stalks celery, diced
1 kohlrabi bulb, peeled and diced
2 ½ tablespoons fresh rosemary
2 tablespoons fresh thyme
1 (8 ounce) package egg noodles
1 large clove garlic, minced
1 tablespoon grated ginger
1 teaspoon salt, or to taste
½ cup chopped fresh parsley

Steps:

  • Heat olive oil in a large pot over medium heat. Add chicken, onion, and crushed garlic cloves; cook in hot oil until chicken breast is browned and onions start to turn translucent, about 5 minutes . Pour water, white wine, and lemon juice over the chicken mixture; stir sliced ginger, peppercorns, chicken bouillon, bay leaves, and white sugar into the liquid. Bring to a simmer, reduce heat to medium-low, and cook for 45 minutes.
  • Remove and discard the crushed garlic cloves. Remove chicken breasts from the soup to a cutting board; chop into bite-size pieces.
  • Add carrot, celery, kohlrabi, rosemary, and thyme to the soup. Reduce heat to low until the vegetables begin to soften, about 20 minutes.
  • Bring the soup to a boil. Return chopped chicken to the soup along with the egg noodles, minced garlic, and grated ginger; remove the pot from heat and let sit until the noodles have softened, about 10 minutes. Season with salt. Garnish with parsley.

Nutrition Facts : Calories 314.7 calories, Carbohydrate 32.7 g, Cholesterol 67.7 mg, Fat 5.8 g, Fiber 3.3 g, Protein 22.2 g, SaturatedFat 1.3 g, Sodium 948.5 mg, Sugar 5.5 g

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