Angel Burns - Fantastic Ways to Use Your Noodles: 30 Noodle Soup Recipes with A Complete How-To Guide
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- Book:Fantastic Ways to Use Your Noodles: 30 Noodle Soup Recipes with A Complete How-To Guide
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Fantastic Ways to Use Your Noodles
30 Noodle Soup Recipes with A Complete How-To Guide
By
Angel Burns
2019 Angel Burns, All Rights Reserved.
This book or parts thereof might not be reproduced in any format for personal or commercial use without the written permission of the author. Possession and distribution of this book by any means without said permission is prohibited by law.
All content is for entertainment purposes and the author accepts no responsibility for any damages, commercially or personally, caused by following the content.
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Table of Contents
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This soup tastes like liquid buffalo chicken wings, in a good way. Keep some hot sauce and extra blue cheese on the table for those who want to pack on the garnishes.
Cooking Time: 10 minutes
Yield:
Ingredient List:
- 3 medium peeled carrots, sliced into coins
- 2 diced celery stalks
- 2 diced cloves of garlic
- 1 medium diced yellow onion
- 16 oz. chicken breasts
- 12 oz. buffalo sauce
- 32 oz. of chicken stock
- 16 oz. wide egg noodles
- 4 oz. heavy cream
- Crumbled blue cheese crumbles to taste
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Preparation:
1. Combine all ingredients except for the noodles, cream and blue cheese to the bowl of a slow-cooker and cook on low for 3 hours.
2. Add egg noodles to the broth and cook for 30 minutes on high
3. Remove chicken from the slow-cooker, shred it with two forms and return to the pot.
4. Turn the slow cooker off and stir in cream.
5. Top each serving with crumbled blue cheese
The seasoning in this soup is just perfect for my palate, but you can adjust the amount by starting off with less and adding as you cook. The ricotta and parmesan cheese make the perfect finishing touches to this meal.
Cooking Time: 15 minutes
Yield:
Ingredient List:
- 16 oz. lean ground beef
- 4 oz. chopped yellow onion
- 2 minced cloves garlic
- 28 oz. can of crushed tomatoes
- 14 oz. can of petite diced tomatoes
- 6 oz. tomato paste
- 10 oz. tomato condensed soup
- 1 tsp. white sugar
- oz. basil, dried
- tsp. fennel seeds
- oz. salt
- 1 tsp. Italian seasoning
- tsp. pepper
- 24 oz. beef broth
- 16 oz. frozen cheese filled tortellini
- 2 oz. fresh parsley
- Grated parmesan cheese for topping
- oz. ricotta cheese for topping
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Preparation:
1. Combined canned tomatoes, tomato paste and condensed soup into the slow cooker. Add sugar, basil, fennel, seasoning, salt and pepper and stir well.
2. Cook ground beef in a large frying pan on medium heat until browned evenly
3. Stir in onion and garlic two minutes before beef is finished cooking
4. Transfer ground beef, onions and garlic into the slow cooker mixture. Dissolve beef bouillon in boiling water and add to the slow cooker
5. Cook on low for 7 hours or high for 4.
6. 20 minutes before the soup finishes cooking, add tortellini and cook on high until tender
7. Serve topped with parsley, parmesan and ricotta
This soup is very easy to make and hits the spot on a chilly evening when served with some hot sauce and bread sticks. You can substitute the soy sauce for one that is no low sodium to enhance the taste.
Cooking Time: 10 minutes
Yield:
Ingredient List:
- 32 oz. chicken stock
- 3 finely sliced green onions
- oz. oyster Sauce
- oz. light Soy Sauce, reduced-sodium
- oz. dark Soy Sauce, reduced- sodium
- 4 oz. dried chinese noodles
- 4 sliced Bok Choy leaves
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Preparation:
Bring chicken stock to a boil in a large pan on medium heat
Add all ingredients to the boiling chicken stock, reduce heat and cook according to the directions on the noodle package
Serve and enjoy
I like to add some hot sauce to this soup after it cooks for extra flavour and spice. Serve this soup with some diced green onion for texture.
Cooking Time: 15 minutes
Yield:
Ingredient List:
- oz. coconut oil
- 1 chopped yellow onion
- 2 chopped red bell peppers
- 1 large carrot, sliced into 2 thin pieces
- 2 cloves minced garlic
- oz. curry powder
- tsp. cayenne pepper
- A pinch of kosher salt
- 2 oz. canned coconut milk
- 24 oz. chicken broth
- 16 oz. rotisserie chicken, shredded
- 2 oz. fresh cilantro, chopped
- 1 package ramen noodles
- lime, cut in wedges
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Preparation:
1. Heat coconut oil in a large saucepan on medium heat.
2. Cook onion, bell pepper and carrots in the oil for 7 minutes until vegetables are soft
3. Stir in garlic for 1 minute until fragrant. Add curry and cayenne and stir until well combined.
4. Pour coconut milk and broth into the mixture in the pan and bring to a simmer
5. Stir in chicken, cilantro and noodles. Discard the seasoning packet that comes with the ramen noodles. Cook for 8 minutes until noodles are al dente.
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