Chicken Noodle Soup (20 Minute Recipe)
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This is an easy chicken noodle soup. You don’t need hours to simmer the chicken, because, with this hot water method, you can get a 3-hour simmering result within just 5 minutes; The soup comes out rich creamy, and hearty. You will be surprised by how flavorful it is. This recipe is also budget-friendly and it is enough to feed a whole family.
INGREDIENTS
2 lb of skin-on bone-in chicken quarters
1 tbsp of cooking oil (Amazon Link -
2 inches of ginger, sliced thinly
4 cloves of garlic, peeled and cut in half
2 scallions, tie into a knot
2 shallots, quartered
1 piece of Jinhua ham (optional, can be replaced by a thick cut of bacon)
2 liters of water
5 Shiitake mushrooms
6 oz of baby Bok choy
4-5 servings of noodles (400-500 grams of fresh noodles or 250-300 grams of dried noodles)
1 tbsp of soy sauce (Amazon Link -
1 tbsp of oyster sauce (Amazon Link -
1/2 tbsp of fish sauce (Amazon Link -
1 tbsp of sesame oil (Amazon Link -
2.5 tsps. of salt or to taste
Diced scallion as garnish
Lao gan ma chili flake for spicy kick (optional) (Amazon Link -
INSTRUCTIONS
Preheat the clay pot (or other heavy-duty stockpots) until nice and hot. Add a little bit of cooking oil to sear the chicken and Jinhua ham (optional) until golden brown. This will take a few minutes on each side.
When you flip the chicken to fry the other side, add the ginger, garlic, shallot, scallions; put them in between the chicken pieces so they can be fragrant. A large amount of ginger will make the soup very comfortable.
When the chicken is golden brown, pour in 2 liters of boiling hot water. When the boiling water touches the hot clay pot, it will bubble violently which shakes the meat and accelerates the protein dissolution. This will instantly make your broth rich and flavorful.
Even though the broth is already done but you still have to simmer this on low for about 15 minutes just so the chicken meat can be nice and tender.
Meanwhile, you can slice the mushrooms and cut some bok choy.
15 minutes later, remove the chicken from the broth and let it cool. Discard the aromatics and skim the chicken fat from the broth.
Add the mushroom slices and 4-5 servings of noodles to the broth and cook for 4-10 minutes depending on the type and thickness of your noodles. You can also cook the noodles in a separate pot and then transfer them into the broth, so it doesn’t thicken your soup. I prefer my noodle soup to be a little bit thick and silky. That’s why I cook it in the broth directly.
Meanwhile, Take the chicken meat off the bone and shred it into bite-size pieces. Season the chicken meat with soy sauce, fish sauce, oyster sauce, garlic powder, and sesame oil.
When the noodles are almost done, add the baby bok choy and salt to taste. To make a serving, add noodles and broth along with the chicken meat to the bowl, top with some Lao Gan Ma chili flake for an extra spicy kick. Enjoy!
Videography / Editing by Austin Schargorodski -
Spicy Chicken Pasta
More recipes like this in my debut cookbook 'Comfy' and you can pre-order HERE: ☺️
This Spicy Chicken Pasta is the perfect level of spice, whilst absolutely bursting with flavour. It's easy, creamy, hearty and delicious!! Chris x
FULL RECIPE POST:
Spicy Chicken Pasta | Serves 2
????INGREDIENTS????
Chicken:
1x 9oz/250g Chicken Breast, at room temp
2 tsp Olive Oil
1/2 tsp Smoked Paprika
1/2 tsp Cayenne Pepper
1/4 tsp Salt
1/4 tsp Black Pepper
Pasta:
7oz / 200g Linguine (or other long cut pasta)
2/3 cup / 160ml Heavy/Double Cream
1/3 cup / 80ml Chicken Stock
1/4 cup / 60ml Dry White Wine
1oz / 30g Parmesan, finely grated
6 (2oz/60g) Sun Dried Tomatoes, finely diced
2 tbsp Tomato Puree (tomato paste in US)
1 tbsp Butter
1 tbsp Fresh Parsley, finely diced
1 small Onion, finely diced
1 tsp Garlic, minced
1/2 tsp Chilli Flakes
Salt & Pepper, to taste
????METHOD????
In a small bowl, combine 2 tsp olive oil, 1/2 tsp smoked paprika and cayenne pepper, and 1/4 tsp salt and black pepper.
Butterfly your chicken breast right the way through to make 2 even sized breasts. Coat in spicy marinade.
Place in a skillet over medium-high heat and fry for 3mins each side, or until nicely charred and just cooked through the centre (depending on thickness may take more or less time). Place to one side and when ready, slice into thin strips, ensuring you slice against the natural grain of the chicken and at a slight angle.
Turn heat down to medium and melt in 1 tbsp butter, scraping off the flavour from the chicken with a wooden spoon. Add your onion and fry until it begins to soften and pick up colour. Add 1 tsp garlic, fry for 1-2mins longer, then add 1/2 tsp chilli flakes. Fry for 1 min longer, then add sun dried tomatoes. Fry for another minute just to soften them, then pour in 1/4cup/60ml dry white wine. Allow the wine to completely reduce (important to burn off the alcohol, should take 5 or so mins).
Meanwhile, add 7oz/200g pasta to salted boiling water and cook until al dente. Retain a cup of starchy pasta water towards the end of cooking.
Add 2 tbsp tomato puree to the pan. Fry this for 2mins (important to sweeten the taste) then deglaze the pan with 1/3cup/80ml chicken stock. Pour in 2/3cup/160ml heavy/double cream and season to taste with salt & pepper.
Use pasta tongs to add pasta in and toss to combine. Add 1oz/30g freshly grated parmesan, 1 tbsp fresh parsley and your chicken strips. Toss again to coat, using your starchy pasta water to thin out if needed.
As always, for full nutrition, guidance and recipe notes head to the full blog post:
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Spicy Chicken Pasta
This Spicy Chicken Pasta is the perfect level of spice, whilst absolutely bursting with flavour. It's easy, creamy, hearty and delicious! Chris x
FULL RECIPE POST:
STAY IN TOUCH
Facebook:
Instagram:
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See you next time :)
desi pasta soup recipe - weight loss soup recipe | healthy soups for weight loss | soupy pasta
full recipe:
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pasta soup recipe | weight loss soup | healthy soups for weight loss with detailed photo and video recipe. an easy and healthy soup recipe made with a combination of vegetables with pasta and tomato base. an ideal healthy meal which can be served from morning breakfast, afternoon lunch and also for light snacks and dinner. generally, it is made with penne pasta with a choice of vegetables with either vegetable broth or chicken broth, but this recipe is made with bow tie pasta in a vegetable stock.
pasta soup recipe | weight loss soup | healthy soups for weight loss with step by step photo and video recipe. generally, pasta recipes are made as complete meal with cheese and vegetable toppings. the combination of vegetables, cheese and the wheat-based past makes it a balanced meal with all the nutrients for our body. but it can also be prepared in a different way and pasta soup or natively known as minestrone soup known for its appetiser feature and served before the meal.
#hebbarskitchen
Garlic Parmesan Orzo Pasta: made in one pot! | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
2½ cups low sodium chicken broth
1½ cups dry orzo pasta (about 278 grams)
2 cloves garlic (finely minced)
½ teaspoon salt
¼ teaspoon black pepper
⅓ cup cream (any kind -- heavy cream will give richer flavor, light cream will be a bit thinner)
¼ cup shredded Parmesan cheese
2 tablespoons fresh parsley
Instructions
Combine broth, pasta, garlic, salt and pepper in a medium skillet.
Bring to a boil over medium-high heat, then reduce to medium-low and simmer, stirring often (you can cover or leave uncovered). Cook until most of the liquid is absorbed and the pasta is cooked to your preference. (If you want to cook the pasta further but the liquid is gone, just add a splash more broth).
Stir in cream, Parmesan and parsley. Serve.
One Pan Pasta #shorts
My wife has taken over the kitchen! She’s decided to give my most viral recipe, with over 10 million views on YouTube a go, how did she do? Full recipe below - its a winner! Apologies to the Italians in advance x
Serves: 2
200g spaghetti
200g cherry tomatoes, sliced in half
100g baby spinach leaves
1 small onion, finely sliced
3 cloves garlic, finely sliced
1 red chilli, finely chopped
A small handful of basil leaves, roughly chopped
2 tbsp extra virgin olive oil
50g pecorino cheese, grated
Sea salt and ground black pepper
1. Arrange the tomatoes, spinach, onion, garlic, and chilli across the base of a large frying pan. Nestle the spaghetti in the centre of the pan and pour over the olive oil and 600ml of water or chicken stock.
2. Place the pan over a medium high heat and bring the contents of the pan to the boil. Using a tongs, stir the pasta regularly and cook for about 9 minutes until it’s cooked and the liquid has nearly evaporated creating a sauce.
3. Remove the pan from heat and stir though the pecorino cheese and basil. Season with sea salt and ground black pepper to serve.