If you’re looking for THE best and THE easiest asian chicken soup that will knock your socks off, then head over to Ally’s Kitchen!
Homestyle Chicken Noodle Soup
Chicken noodle soups are probably one of the most traditional and loved comfort foods. When you have the sniffles or a cold, what do you want. Chicken noodle soup. It’s healing virtues, even if some of the healing powers are just making your feel better, are real.
Actually according to Duke University, Chicken contains an amino acid called cysteine that is released when the soup is made. This amino acid thins mucus in the lungs, aiding in the healing process. Chicken also plays its role as a great source of protein for your muscles.
How to Make Chicken Soup
If you’re looking for a recipe that shows you how to make chicken soup the simple way, then this is your recipe. With just a few ingredients, fresh chicken and a little time, you’ll be tasting the healing yumminess of grandma’s homestyle chicken noodle soup. And, I’m talking lots of noodles!
Chicken soup. Truly loved by all! Now I’ve made a wonderful Italian dish, chicken piccata, into a chicken piccata soup! Another great chicken soup with an Italian dish twist is Chicken Marsala, and it’s THE most popular post I’ve ever shared on Facebook. Seen by over 160k and shared over 1,300 times!
There’s a reason I call this ‘asian inspired soulful chicken soup’. Because this is not ‘just’ a chicken soup. This is one of those healing healthy Asian soups that truly penetrate your soul with every bite!
You could purchase a deli rotisserie chicken, debone it and use the meat, but you wouldn’t have the nutrient rich broth that comes only from those bones, stewing those bones. Well, unless you boiled the carcass. And, there you go, you have the same time in it had you started with a whole bird.
Asian Chicken Noodle Soup
Some may think making Asian chicken noodle soup from scratch is time-consuming and complicated. But, I’m here to tell you that it is not. The most ‘difficult’, if you want to call it difficult, part is stewing the chicken. Now, you can get around this step if you want to save a little time, but in the end it’s really not that much time.
Asian Chicken Soup with Rice Noodles
Bottom line is that sometimes good stuff, like this chicken soup, takes a little time. After that chicken is done, you cool it and then start picking the meat from the bone. And, you can make this Asian chicken soup with rice noodles if you like.
After that, it’s downhill all the way. Just a matter of dumping the remaining ingredients into the stock pot of broth and chicken and cooking for a wee bit of time. Just until those veggies and Asian noodles are tender.
Sides with Soups
Who doesn’t like sides with soups! Me me! And, here are some that I’d surely serve with this chicken piccata soup! Be bold. Be adventurous!
Healthy Asian Soup Recipes
This recipe makes a mother load. You’re going to have enough for a lot of people. Maybe have a soup party! Have everyone bring their own bowls, a bottle of wine, maybe a salad or dessert, and there you go, party is ready to go! And, it’s super healthy. Yes, healthy Asian soup recipes are a double hit because you want to have a second bowl.
Spice in Chicken Soup
Oh, oh, one more thing. If your grocer doesn’t have some of the ingredients (I’m not talking exotic or expensive!), then I’ve got links to Amazon. I mean who doesn’t order from Amazon in today’s world. It’s about as easy and convenient as it gets! The spice in this chicken soup comes from the combination of ingredients. But, if you want more heat, as in really spicy, then just add your favorite hot sauce to your bowl .
And, if you’re looking for another great soup, check out this cabbage roll soup! Yummmmm! Big time.
Put the chicken in a large stockpot. Cover with water about 3 inches above the chicken. Add the salt. Cover and bring to boil. Reduce heat to medium and let it simmer/boil for about two hours or until the chicken is tender enough to fall from the bone (at least 165 degrees internal temperature). Remove chicken and debone. Return chicken meat to liquid in a stockpot.
Put the chicken in a large stockpot. Cover with water about 3 inches above the chicken. Add the salt. Cover and bring to boil.
Reduce heat to medium and let it simmer/boil for about two hours or until the chicken is tender enough to fall from the bone (at least 165 degrees internal temperature).
Remove chicken and debone. Return chicken meat to liquid in a stockpot.