Reviews (2) Add Rating & Review 10 Ratings 5 star values: 0 4 star values: 3 3 star values: 2 2 star values: 4 1 star values: 1 Martha Stewart Member Rating: 4 stars 02/12/2013 I'm also a vegetarian, referring to the other review here. I made this for my family tonight and it was great! I used a vegetarian chicken broth and Quorn "chicken" tenders as a substitute for the chicken. After 17 years of cooking veg I have learned that when replacing meat in dishes it really helps to up the spices because the meat does add it's own flavor and taking it out means needing to add something else in. I used extra ginger slices,extra lime juice, thyme, lemon & bay leaf. Martha Stewart Member Rating: Unrated 01/13/2011 As a vegetarian I tried to make this veggie-friendly - I used vegetable broth instead of chicken broth and use tvp strips instead of chicken. It turned out quite tasteless - don't think i'll be making this again.
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Gallery Quick Asian Chicken Soup Recipe Summary prep: 20 mins total: 20 mins Servings: 4
Ingredients Ingredient Checklist 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
Cook’s Notes For a heartier version, add cooked and drained soba or udon noodles, or serve brown rice on the side. The recipe can be prepared through step 2 up to three days in advance; for best results, store the broth separately from all other items. Proceed with step 3 the day the soup will be served.
Gallery Quick Asian Chicken Soup
Recipe Summary prep: 20 mins total: 20 mins Servings: 4
Gallery
Quick Asian Chicken Soup
Quick Asian Chicken Soup
Quick Asian Chicken Soup
Recipe Summary prep: 20 mins total: 20 mins Servings: 4
Recipe Summary
prep: 20 mins total: 20 mins
Servings: 4
prep: 20 mins
total: 20 mins
prep:
20 mins
total:
Servings: 4
4
Ingredients
Ingredients
- 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
Directions
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.
Cook’s Notes For a heartier version, add cooked and drained soba or udon noodles, or serve brown rice on the side. The recipe can be prepared through step 2 up to three days in advance; for best results, store the broth separately from all other items. Proceed with step 3 the day the soup will be served.
Cook’s Notes
For a heartier version, add cooked and drained soba or udon noodles, or serve brown rice on the side. The recipe can be prepared through step 2 up to three days in advance; for best results, store the broth separately from all other items. Proceed with step 3 the day the soup will be served.
Reviews (2)
Add Rating & Review 10 Ratings 5 star values: 0 4 star values: 3 3 star values: 2 2 star values: 4 1 star values: 1
Martha Stewart Member Rating: 4 stars 02/12/2013 I'm also a vegetarian, referring to the other review here. I made this for my family tonight and it was great! I used a vegetarian chicken broth and Quorn "chicken" tenders as a substitute for the chicken. After 17 years of cooking veg I have learned that when replacing meat in dishes it really helps to up the spices because the meat does add it's own flavor and taking it out means needing to add something else in. I used extra ginger slices,extra lime juice, thyme, lemon & bay leaf. Martha Stewart Member Rating: Unrated 01/13/2011 As a vegetarian I tried to make this veggie-friendly - I used vegetable broth instead of chicken broth and use tvp strips instead of chicken. It turned out quite tasteless - don't think i'll be making this again.
Reviews (2)
Add Rating & Review 10 Ratings 5 star values: 0 4 star values: 3 3 star values: 2 2 star values: 4 1 star values: 1
Add Rating & Review
10 Ratings 5 star values: 0 4 star values: 3 3 star values: 2 2 star values: 4 1 star values: 1
10 Ratings 5 star values: 0 4 star values: 3 3 star values: 2 2 star values: 4 1 star values: 1
10 Ratings 5 star values: 0 4 star values: 3 3 star values: 2 2 star values: 4 1 star values: 1
5 star values: 0 4 star values: 3 3 star values: 2 2 star values: 4 1 star values: 1
Martha Stewart Member Rating: 4 stars 02/12/2013 I'm also a vegetarian, referring to the other review here. I made this for my family tonight and it was great! I used a vegetarian chicken broth and Quorn "chicken" tenders as a substitute for the chicken. After 17 years of cooking veg I have learned that when replacing meat in dishes it really helps to up the spices because the meat does add it's own flavor and taking it out means needing to add something else in. I used extra ginger slices,extra lime juice, thyme, lemon & bay leaf. Martha Stewart Member Rating: Unrated 01/13/2011 As a vegetarian I tried to make this veggie-friendly - I used vegetable broth instead of chicken broth and use tvp strips instead of chicken. It turned out quite tasteless - don't think i'll be making this again.Martha Stewart Member
Rating: 4 stars 02/12/2013
I’m also a vegetarian, referring to the other review here. I made this for my family tonight and it was great! I used a vegetarian chicken broth and Quorn “chicken” tenders as a substitute for the chicken. After 17 years of cooking veg I have learned that when replacing meat in dishes it really helps to up the spices because the meat does add it’s own flavor and taking it out means needing to add something else in. I used extra ginger slices,extra lime juice, thyme, lemon & bay leaf.
Rating: 4 stars
Rating: Unrated 01/13/2011
As a vegetarian I tried to make this veggie-friendly - I used vegetable broth instead of chicken broth and use tvp strips instead of chicken. It turned out quite tasteless - don’t think i’ll be making this again.
Rating: Unrated
All Reviews for Quick Asian Chicken Soup
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Quick Asian Chicken Soup
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
