How To make Canton Chicken and Vegetable Soup
4 lb Chicken
*see note
3 tb Margarine
1 1/2 c Onions :
chopped
1 1/2 c Carrots chopped
1 1/2 c Celery :
chopped
1 t Curry powder
1 Tart apple chopped
1 1/2 ts Salt
1/4 ts Black pepper
2 cn Chicken broth :
condensed
10 oz Frozen corn
10 oz Frozen lima beans
1 1/2 c Pasta shells cooked
2 tb Fresh parsley :
chopped
* Use a 4-pound stewing chicken, cut in half, or use pre-cut chicken. 1. In a 5-quart kettle or pot, melt margarine and
brown chicken until well-browned on all sides. Remove chicken and keep warm. 2. In remaining fat in pan, saute onions, carrots,
celery and curry powder. Use medium heat. Stir until onions are tender and limp; about 5 minutes. 3. Return chicken to pot. Add apple, salt, pepper,
chicken broth, 5 cups cold water and parsley. Bring to a boil then reduce heat to simmer. Cover and simmer for 1 hour. Stiroccasionally. 4. Remove chicken; add corn and lima beans and cook 30
minutes longer. 5. Cook pasta while chicken is cooking.
6. Skim fat from soup. Remove skin and bones from
chicken; cut into bite-sized pieces. Return chicken to pot; add cooked pasta shells. 7. Let stand, covered, for about 10 minutes before
serving. Recipe By : Jo Anne Merrill
How To make Canton Chicken and Vegetable Soup's Videos
Chicken Noodle Soup Asian Style
Chicken noodle soup recipe
*RECIPE* (2 servings)
INGREDIENTS:
3 large chicken legs/thighs (with or without bone)
5-6 scallions/spring onions
1 inch ginger
6 garlic cloves
4 tbsp soy sauce (light/regular)
1 tsp sugar
1/2 tsp salt
3 cups hot water
Oil as needed
2 servings noodles (150g)
—spices—
2 star anise
1 tsp black peppercorns
1 tsp fennel seeds
1/2 tsp cloves
1 cinnamon stick
2 bay leaves
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PROCESS:
1. Separate the white and green parts of 5-6 spring onions/scallions. Thinly slice the green tops
2. Peel and slice 1 inch piece of ginger and lightly crush 5-6 garlic cloves
3. Set aside all the spices. If you don’t have spices, you can use 1 tsp Chinese 5 spice powder
4. Heat some oil in a pot on medium low flame. Fry ginger, garlic and white part of the scallions/spring onions until they are lightly browned to extract maximum flavor
5. Next add the spices and stir fry for 30 seconds. Stir frying blooms the spices adding a deeper aroma and flavor
6. Next add 3 large pices of chicken legs/chicken thighs and fry until they are browned on both sides. You can use chicken with or without bone. With bone will be tastier!
7. Pour in 3 cups of hot water. Hot water helps in continued cooking and reduces overall cooking time
8. Next add 4 tbsp soy sauce(light/regular), 1 tsp sugar and 1/2 tsp salt. You can always adjust salt at the end so don’t add too much now
9. Cover and simmer until the chicken is cooked through. It can take anywhere between 20-30 mins
10. If you find foam at the top, skim it with a ladle or a strainer
11. Once the chicken is cooked through, remove and shred into bite sized pieces. Taste & adjust the broth if needed
12. When you are ready to serve, prepare noodles for the soup. Cook noodles only until it's 90% cooked or it will get too mushy in the broth
13. Strain noodles directly into serving bowls and pour in piping hot soup
14. Top with shredded chicken, spring onions/scallions and enjoy!
_______________________________________
SUBSTITUTES:
• Missing any of the spices?
You can skip one or two but you’ll need at least cinnamon, cloves and bay leaves
• No spring onions/scallions?
Use 1 thinly sliced onion (any kind)
• No noodles?
Pasta works too
• What else can be added?
Mushrooms, carrots and bok choy
_______________________________________
TIPS:
• You can make the soup earlier and prepare the noodles just before serving
• Don’t add too much salt in the beginning. Different soy sauce brands have different salt levels
• The soup freezes well and can be used as a ready to eat meal. Store the strained soup and chicken separately in the freezer and prepare noodles while serving
#soup #chicken #chickennoodlesoup
How to Cook Chicken Sotanghon Soup
This video will show you how to cook a Filipino chicken noodles soup known as Chicken Sotanghon.
Here are the ingredients:
1 1/2 lbs. chicken breast
1 piece Knorr Chicken Cube
2 1/2 ounces sotanghon noodles
7 cups water
1 piece dried bay leaves
1 1/2 cups shredded cabbage
1 piece carrot julienne
1/2 cup chopped scallions
2 stalks celery, chopped
1 piece onion, chopped
5 cloves garlic, minced
2 tablespoons roasted garlic
Fish sauce and ground black pepper to taste
3/4 cups annatto water
3 tablespoons cooking oil
Chicken Soup | সব চেয়ে সহজ ঘরোয়া ভাবে চিকেন সুপ তৈরী করার পদ্ধতি | Easy Healthy Chicken Soup Recipe
Chicken Soup Recipe in Bengali, Homemade Chicken Soup, Easy Healthy Chicken Soup Recipe, Bengali Style Homemade chicken Soup. For Ingredients, check below.
INGREDIENTS:
• Chicken – 150 Grams
• Garlic Finely Chopped – 6 To 7 Cloves
• Ginger Grated – 1 Inch Sized (8 Grams)
• Carrot Finely Chopped – Half Cup
• Beans Finely Chopped – Half Cup
• Spring Onion whites and green chopped seperately
• Green Capsicum – Half Cup
• Black Pepper Powder – ½ Tsp
• Corn Flour – 1 Table Spoon
• Egg – 1 Nos
• Butter – ½ tsp (optional)
• Oil – 1 tsp
• Salt, Sugar as required
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#chickensoup #simpleandsizzling
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TIPID & NUTRITIOUS CHICKEN INSTANT NOODLES SOPAS
Kumusta guys?! I am sharing with all of you my tipid recipe idea on how to make your 2 packages of ordinary instant noodles into nutritious sopas and serve up to 5 to 6 persons. Tara na sa masayang pagluluto!!!
**Please see the complete list of ingredients at the end of the video.
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COMBINATION OF CHICKEN WITH VEGETABLES SOUP AND STIR FRY CHICKEN WITH PANCIT CANTON..
DONT FORGET TO LIKE ,SHARE, COMMENT AND SUBSCRIBE..I HOPE THIS RECIPE VIDEO WILL HELP AND GUIDE THOSE PEOPLE WHO WANTS TO MAKE COMBINATION OF CHICKEN WITH VEGETABLES SOUP AND STIR FRY CHICKEN WITH PANCIT CANTON..
PLEASE SEE THE RECIPE VIDEO BEFORE YOU MAKE THIS RECIPE IT WILL GUIDE AND HELP YOU!!!
THANK YOU..
Chicken And Rice Soup | Simply Mamá Cooks
Today I am making chicken and rice soup. This is a comforting and easy soup, perfect for the colder months. This is gonna be good!
Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoying the process of making home-cooked food.
#simplymamacooks #cooking #recipe
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CHICKEN CALDO RECIPE
LEMON TEA PRESERVE RECIPE
INGREDIENTS
1 1/2 lbs boneless chicken
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp salt
1/2 tsp cracked black pepper
5 cups water
1 Tbsp chicken bouillon powder
1/2 small onion
1 large carrot
1 rib of celery
1 or 2 fresh sprigs of thyme
1 cup long-grain rice
salt to taste
How To Make Chicken And Rice Soup