Chicken soup with pasta and Asian dumplings
Votes: 2
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 430, total fat 13 G., saturated fats 2 G., proteins 39 G., carbohydrates 40 G., fiber 5 G., cholesterol 88 mg, sodium 591 mg, sugar 5 G.
Calories 430, total fat 13 G., saturated fats 2 G., proteins 39 G., carbohydrates 40 G., fiber 5 G., cholesterol 88 mg, sodium 591 mg, sugar 5 G.
Just a few vibrant ingredients transform ordinary chicken noodle soup into a stunning Asian dish, warming with its spicy flavor and aroma. These include dark sesame oil, ginger, and anise. First, sauté all the vegetables in a saucepan, then pour in the broth and add natural chicken cutlets (chicken fillets cut into steaks). When the chicken is done, stir in the spaghetti, then wontons (Chinese dumplings), and finally, spinach. The result is a thick soup filled with vegetables, meat, and noodles.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g of natural thin chicken cutlets
- 2 tbsp. chili pepper oils
- 2 carrots, coarsely chopped
- 2 stalks celery, thinly sliced
- 3 tbsp finely chopped peeled ginger
- 3 green onions, chopped
- 4 cups lightly salted chicken broth
- 4 star anise (star anise)
- 120 g spaghetti, broken into 3 pieces
- 16 frozen mini wontons
- 4 cups spinach
We recommend
Recipes with similar ingredients: chicken, carrot, celery, ginger root, spinach, chili oil, star anise
Cooking the dish according to the recipe:
- In a large saucepan, heat 1 tablespoon chili oil over medium-high heat. Add the carrots, celery, and ginger, then stir in the green onions, setting aside 2 tablespoons. Season with salt and pepper and cook, stirring occasionally, until the ginger softens, about 2 minutes.
- Season the chicken with salt and pepper and add it to the pan along with the chicken broth and star anise. Cover and bring to a boil over high heat, about 5 minutes. Reduce the heat to maintain a gentle simmer, cover, and cook until the chicken is cooked through, 6-8 minutes. Remove the chicken with tongs and transfer to a cutting board; let cool slightly, then shred with two forks.
- Meanwhile, increase the heat under the pot to high. Stir in the spaghetti and 3 cups of water; cover and cook, stirring occasionally, until al dente, about 8 minutes. Stir in the wontons and cook until tender, 1 to 2 minutes. Add the spinach and shredded chicken and heat through; season with salt and pepper to taste.
- Ladle the soup into bowls, discarding the star anise. Top with the reserved green onions and drizzle with the remaining 1 tablespoon of sesame oil.
Note
Don't skip the star anise! It adds an Asian flavor and is loaded with antioxidants..
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