Funtastic Asian Food Recipes

Chunky Chicken Noodle Soup

Ingredients

• 1 (3-pound) broiler-fryer, cut up and skinned
• 4 cups water
• 3/4 teaspoon poultry seasoning
• 1/4 teaspoon dried thyme
• 3 celery tops
• 2 cups water
• 2 ounces uncooked medium egg noodles
• 1/2 cup sliced celery
• 1/2 cup sliced carrot
• 1/3 cup sliced green onions
• 2 tablespoons minced fresh parsley
• 2 teaspoons chicken-flavored bouillon granules
• 1/4 teaspoon coarsely ground black pepper
• 1 bay leaf
• Additional coarsely ground black pepper (optional)

Preparation

Combine first 5 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until chicken is tender. Remove chicken from broth, discarding celery and reserving broth.
Skim fat from broth. Add 2 cups water and next 8 ingredients to broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes.
Bone and chop chicken; add to broth mixture. Cook 5 minutes or until thoroughly heated. Discard bay leaf. Ladle soup into bowls, and sprinkle with additional pepper, if desired.

Tortilla Chicken Soup

Ingredients

• 4 teaspoons peanut oil, divided
• 4 (4-ounce) skinless, boneless chicken thighs
• 1 (4-ounce) skinless, boneless chicken breast
• 7 1/2 cups sliced onion (about 3 medium)
• 1/2 cup chopped celery
• 3 garlic cloves, chopped
• 2 cups water
• 2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
• 1 cup frozen whole-kernel corn
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 (28-ounce) can tomatoes, drained and chopped
• 2 (5.25-ounce) cans chopped green chiles
• 1 finely chopped pickled, seeded jalapeño pepper
• 4 (6-inch) corn tortillas, cut into triangles
• 5 tablespoons low-fat sour cream
• Cilantro sprigs (optional)

Preparation

Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add chicken; cook 2 1/2 minutes on each side or until browned. Remove from pan. Cool slightly; coarsely chop. Add 1 teaspoon oil, onion, and celery to pan; sauté 5 minutes or until tender. Add garlic; sauté 2 minutes. Stir in water and broth, scraping pan to loosen browned bits. Stir in chicken, corn, and next 5 ingredients (chili powder through jalapeño pepper). Bring to a boil; reduce heat and simmer 45 minutes.
Stir in tortillas. Top with sour cream. Garnish with cilantro sprigs, if desired.

Southwestern Chicken Soup

Ingredients

• Cooking spray
• 1 cup chopped onion
• 3 garlic cloves, minced
• 6 cups fat-free, less-sodium chicken broth
• 1/4 cup uncooked white rice
• 1 teaspoon ground cumin
• 1 (16-ounce) can Great Northern beans, rinsed and drained
• 3 cups chopped skinless, boneless rotisserie chicken breast
• 1/2 cup coarsely chopped fresh cilantro
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 1 cup chopped seeded tomato
• 3/4 cup diced peeled avocado (about 1 medium)
• 1 tablespoon fresh lime juice
• 6 lime wedges

Preparation

Heat a large sauté pan over medium-high heat. Coat pan with cooking spray. Add onion and garlic, and sauté 3 minutes. Add broth, rice, cumin, and beans; bring to a boil. Reduce heat; simmer 15 minutes. Stir in chicken, cilantro, pepper, and salt; simmer 5 minutes or until chicken is thoroughly heated.
Remove from heat, and stir in tomato, avocado, and juice. Serve with lime wedges.

Chinese Chicken-Noodle Soup

Ingredients

• 2 (3-ounce) packages ramen noodles, broken into 3-inch lengths
• 2 teaspoons canola oil
• 1 tablespoon grated fresh ginger
• 2 garlic cloves, minced
• 3 (15.75-ounce) cans low-sodium, fat-free chicken broth
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon chili-garlic sauce
• 2 boneless, skinless chicken-breast halves, thinly sliced
• Freshly ground white or black pepper
• 4 scallions, thinly sliced
• 2 cups prewashed baby spinach

Preparation

Place noodles (discard seasoning packages) in a large bowl; cover with boiling water. Soak 3 minutes; drain under running water. Divide among 4 soup bowls.
Heat oil in a medium saucepan over medium heat. Stir-fry ginger and garlic about 30 seconds. Add broth, soy sauce, chili-garlic sauce, chicken, and pepper to taste; bring to a boil. Reduce heat to low; simmer about 5 minutes, or until chicken is done. Remove from heat; stir in scallions. Ladle soup over noodles. Top with 1/2 cup spinach and chili-garlic sauce to taste.

Chicken-Noodle Soup with Spinach

Ingredients

• 2 teaspoons olive oil
• 1 teaspoon minced garlic
• 3 (14-ounce) cans fat-free, less-sodium chicken broth
• 2 skinless, boneless chicken-breast halves
• 1 (1-inch) cube Parmesan cheese, preferably with rind
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon grated whole nutmeg
• 1/2 cup uncooked tubetti (tiny tube-shaped pasta) or other small pasta
• 1 (5-ounce) package baby spinach
• 1/4 cup shaved fresh Parmesan cheese

 

Preparation

1. Heat oil in a large stockpot over medium-low heat. Add garlic; cook 10 seconds or until fragrant. Add broth, chicken, Parmesan cube, salt, pepper, and nutmeg. Bring to a boil; reduce heat to medium, and simmer 10 minutes. Remove chicken; set aside. Remove Parmesan cube; discard.
2. Return broth mixture to a boil. Add pasta; simmer 9 minutes or until pasta is tender.
3. Cut chicken-breast halves into thin strips; return to soup. Stir in spinach, and simmer 1 minute or until wilted. Divide soup evenly among 4 bowls; sprinkle with 1/4 cup shaved Parmesan cheese.

Chicken and Wild Rice Soup

Light cheese and a flour-and-milk mixture keep this soup creamy but surprisingly low in fat. Make a batch and reheat throughout the week for effortless and satisfying meals.

Ingredients

• 1 cup uncooked quick-cooking wild rice
• Cooking spray
• 1 cup chopped onion
• 2 garlic cloves, minced
• 3 cups fat-free, less-sodium chicken broth
• 1 1/2 cups cubed peeled baking potato
• 3 cups 2% reduced-fat milk
• 1/3 cup all-purpose flour
• 10 ounce light processed cheese, cubed (such as Velveeta Light)
• 2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 1/4 cup chopped fresh parsley (optional)

Preparation

Cook rice according to package directions, omitting salt and fat.
Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 3 minutes. Add broth and potato; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 5 minutes or until potato is tender.
Combine milk and flour, stirring well with a whisk. Add the milk mixture to potato mixture; cook 5 minutes or until slightly thick, stirring constantly. Remove from heat; add cheese, stirring until cheese melts. Stir in rice, chicken, pepper, and salt. Garnish with parsley, if desired.

Chicken and White Bean Soup With Greens

Ingredients

• 1 tablespoon olive oil
• 1 1/4 cups thinly sliced leeks, white part only
• 1 large garlic clove, crushed
• 1/2 cup (1/4-inch-thick) slices carrot
• 6 cups reduced-sodium, fat-free chicken broth
• 1 1/2 cups skinless, boneless, shredded, rotisserie chicken
• 1 (2-inch) fresh rosemary sprig
• 1 (19-ounce) can cannellini beans, rinsed and drained
• 1 cup packed roughly chopped fresh kale
• 1 cup packed baby spinach
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon chopped fresh parsley

Preparation

1. Heat oil in a stockpot or Dutch oven over medium heat. Add leeks and garlic; cook, stirring occasionally, 3–4 minutes or until tender but not browned. Add carrots, and cook, stirring for 1 minute. Add broth, chicken, and rosemary; bring to a boil. Reduce heat, and simmer 5 minutes, skimming occasionally.
2. Add beans and kale, and simmer for about 5 minutes more. Add spinach, and cook 2–3 minutes more or until tender. Season with salt and pepper.
3. Remove rosemary sprig and garlic clove. Ladle soup into 6 warm bowls; sprinkle each with 1/2 teaspoon parsley.