Asian Chicken Soup with Pea Soup
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- bone-in chicken breast
- 1/4 Teaspoon sea salt
- 1/4 Teaspoon freshly ground pepper
- 3 Teaspoons olive oil, divided
- 1 Teaspoon diced shallot
- 1 small clove garlic, diced
- 2 Teaspoons ground ginger
- Pinch of red pepper flakes
- 3 Tablespoons coconut aminos
- 4 Cups low-sodium chicken broth
- 1 cubanelle pepper, chopped
- 1 Teaspoon lime juice
- 1/4 Cup frozen peas
- 1 small handful rice noodles
- 2 green onions, thinly sliced
Preheat the oven to 350 degrees.
Line a baking sheet with aluminum foil and place the chicken breast on it. Coat the chicken with 2 teaspoons of olive oil and season with salt and pepper, to taste. Bake the chicken for 35 minutes. Remove, cool and shred.
In a small sauce pan, heat 1 teaspoon of the oil over medium heat. Add the shallot and sauté for 2 minutes. Next add the garlic and shredded cooked chicken, stir well. Add the coconut aminios, chicken broth, cubanelle pepper, lime juice, and peas, and bring to a boil. Add the noodles and lower to medium heat until the noodles are cooked, about 5-7 minutes. Right before serving, add the green onions.
Recipe for Split Pea Soup with Chicken
During the winter, there’s a special place in my heart for soup — especially my favorite, a recipe for split pea soup. I love soup that’s thick, almost porridge-like in its texture, and feels comforting and creamy even if there’s no dairy involved. (Both my vegetarian congee recipe and super-comforting potato curry soup fit the bill here.)
I’ve made split pea soup so many times I can’t count, and I usually make it with a ham hock because… well, that’s just how I’ve always done it. It’s delicious that way, so no complaints there.
But recently I had one of those must soup now moments, being wintertime and all, where nothing would quell the urge to face plant into a bowl of hot, steamy split pea soup. I found my freezer woefully devoid of smoked ham hocks and chicken stock (sad panda ??), yet rife with what appeared to be a metric f**k-ton of whole chickens. A cursory glance at the fridge yielded a few slices of bacon of unknown age. (And hey, bacon is immortal, right?)
There was a winter storm raging through the area that day, so I opted to work with what I had.
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- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups peeled and chopped sweet potatoes
- 3 cups chicken broth
- 1 bay leaf
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- ¼ teaspoon paprika
- 1 tomato, chopped
- 1 (10 ounce) package frozen mixed vegetables
- 1 (15 ounce) can garbanzo beans, drained
- salt to taste
- ground black pepper to taste
In a saucepan, warm oil over moderate heat. Add onion, garlic, and sweet potatoes saute 5 minutes.
Stir in broth, bay leaf, basil, thyme, and paprika. Salt and pepper to taste. Bring to a boil, and then reduce heat to medium low. Cover. Simmer until vegetables are tender but not mushy, about 15 minutes.
Stir in tomato, green beans, and chickpeas. Simmer uncovered until tender, about 10 minutes more. Serve hot.
- 1 tablespoon cooking oil
- 1 tablespoon Asian sesame oil
- 1 onion, chopped
- 2 ribs celery, cut into 1/4-inch slices
- 4 cloves garlic, smashed
- 1 1-inch piece fresh ginger, cut into thin slices
- 2 tablespoons chili powder
- 1/8 teaspoon dried red-pepper flakes
- 1 1/2 quarts canned low-sodium chicken broth or homemade stock
- 1 cup canned crushed tomatoes in thick puree
- 1 1/2 pounds boneless, skinless chicken thighs
- 3 tablespoons Asian fish sauce (nam pla or nuoc mam) see Note
- 1 cup cilantro leaves plus 1/4 cup chopped cilantro (optional)
- 1 3/4 teaspoons salt
- 1/2 pound spaghettini
- 1/2 head bok choy (about 1 pound), cut crosswise into 1/4-inch slices
- 1/4 cup lime juice (from about 2 limes)
In a large heavy pot, heat both oils over moderate heat. Add the onion, celery, garlic, ginger, chili powder, and red-pepper flakes. Cook, stirring occasionally, for 5 minutes.
Add the broth, tomatoes, chicken, fish sauce, cilantro leaves, if using, and the salt and bring to a simmer. Reduce the heat and simmer, covered, until the chicken is just done, about 15 minutes. Remove the chicken when it is cool enough to handle, cut it into bite-size pieces. Continue cooking the soup for 15 minutes longer.
Meanwhile, in a large pot of boiling, salted water, cook the spaghettini until just done, about 9 minutes. Drain and add the pasta and the chicken to the soup.
Add the bok choy bring back to a simmer. Cook until just done, about 1 minute. Stir in the lime juice and chopped cilantro, if using.
Begin by heating the oil in a medium soup pot. Add the shallots and ginger and cook, stirring frequently, until softened, 3 to 5 minutes. Next, add the green curry paste and cook, stirring constantly, for 1 minute more.
Add the chicken broth, coconut milk, fish sauce, brown sugar, lime juice, and turmeric bring to a gentle simmer. Continue simmering for 5 minutes.
Meanwhile, cook the rice noodles by dropping them in boiling water.
Let sit for a few minutes to soften.
When ready to serve, divide the noodles and chicken into serving bowls.
Ladle the broth over top and sprinkle with cilantro and scallions. Serve with Sriracha sauce and lime wedges.
Super Healthy and Delicious, Chinese Chicken Vegetable Soup
I’m in LOVE with this soup and I’m pretty sure you’ll love it too! It has a fabulous, flavorful broth and is chock full of high fiber vegetables. I used broccoli slaw instead noodles and it works great. You won’t miss the noodles at all! Each large, main course bowl has only 178 calories, 3 grams of fat, and 4 Weight Watchers POINT PLUS. This soup freezes great. I wish I had some right now in my freezer!
Prep Time: 15 minutes
Cook Time: 20 minutes
1 (10 oz) bag fresh shiitake or regular mushrooms, stems removed and thinly sliced, see shopping tips
3 cloves (about 1 tablespoon) fresh garlic, chopped
1 tablespoon ginger (from a jar), see shopping tips
1 (48 oz) container Swanson’s reduced-sodium chicken broth or 3 (14.5 oz) cans
3 tablespoons rice vinegar
2 tablespoons reduced-sodium soy sauce
¼ teaspoon red pepper flakes
1 (12 oz) package broccoli slaw or yellow cabbage shredded (I used one with shredded carrots)
1½ cups cooked chicken, diced
2 cups Chinese pea pods, sliced into large pieces
2 tablespoons lemon juice
1. In a large nonstick pot or pan, heat the olive oil. Add mushrooms, garlic, ginger and cook over medium heat for about 4 minutes. Stir often. Mix in broth, vinegar, soy sauce and red pepper flakes. Bring to a boil. Stir in broccoli slaw or cabbage and chicken. Return to a boil reduce heat and simmer, uncovered, for 5 minutes.
2. Stir in pea pods, green onions and lemon juice. Continue to cook uncovered 5 more minutes.
3. Ladle 2 cups into each bowl.
Makes 4 main course servings (each serving, 2 cups)
Most supermarkets sell bags of shiitake mushrooms. I bought them at Trader Joe’s. If you can’t find these, any type of mushroom will work fine for this recipe.
Ginger (in a jar) is a terrific product and can be found in the produce section of the supermarket.
Weight Watchers (old points) 3
Weight Watchers POINTS PLUS 4
- 5 1/2 cups reduced-sodium free-range organic chicken broth
- 1 tablespoon grated ginger (from a 1-inch piece)
- 1 clove garlic, thinly sliced
- 1/4 to 1/2 teaspoon red-pepper flakes
- 4 ounces soba noodles or whole-wheat spaghetti
- 2 boneless, skinless chicken breast halves (6 to 8 ounces each), thinly sliced crosswise
- 1 medium red bell pepper (ribs and seeds removed), cut into bite-size strips
- 1 cup snow peas, sliced 1/2 inch on the diagonal
- 1 to 2 teaspoons fresh lime juice (from about 1 lime)
- 2 scallions, thinly sliced
- Coarse salt
In a large saucepan, bring broth, ginger, garlic, red pepper flakes, and 2 cups water to a boil over high heat. Add noodles, lower heat, and simmer until noodles are tender, 6 to 8 minutes.
Add chicken, bell pepper, and snow peas cook until chicken is opaque throughout, about 1 minute. Add lime juice, scallions season with salt. Serve immediately.
- 8 oz. (226 g) fresh noodles
- 2 cloves garlic, finely minced
- 1 tablespoon oil
- 1 1/2 cups store-bought or homemade chicken broth
- 1/2 cup water
- 4 fresh shiitake mushrooms, sliced
- 4 slices carrot
- 4 baby bok choy
- 1 dash white pepper
- salt to taste
- 4 oz. (115 g) chicken, boiled, cooked, and hand-shredded into pieces
- Prepare your noodles first by boiling the noodles al dente. Rinse the noodles with running water, drain and set aside.
- Prepare the garlic oil by stir-frying the garlic in the oil until they turn light to golden brown. Set aside.
- Prepare the broth by bringing the chicken broth and water to boil. Add the mushrooms, carrot, baby bok choy, white pepper, and salt to taste. Once they are cooked, turn off the heat.
- To serve, add the noodles in a bowl, and top with the shredded chicken on top. Ladle the soup on top of the noodles and top with the garlic oil. Serve immediately. If you like, you can serve it with cut red chilies in soy sauce.
Asian Chicken Soup Recipe
Heat a small skillet and toast the whole spices until fragrant. Let cool and then grind them in a coffee/spice grinder.
Add the ground spices to a food processor along with the ingredients for the Spice Paste. Pulse until ground to a coarse mixture.
In a stock pot, heat about 2 tablespoons of oil in a small skillet and fry the spice paste for 2-3 minutes.
…..add the chicken pieces, bring to a boil, reduce the heat, cover and simmer for one hour.
Remove the chicken pieces, remove the chicken from the bones and shred the chicken. Set aside.
Pour the broth through a sieve, discarding the pulp from the spice paste, and return the broth to the pot. Return the shredded chicken to the pot along with the potatoes, carrots and salt. Return to a boil, reduce the heat, cover and simmer for another 25-30 minutes. Squeeze the lime juice into the soup just before serving.
Dish the hot soup into bowls topped with some bean sprouts, cilantro and slices of red chili pepper.
For more delicious Asian soup recipes be sure to try our: