Vietnamese Chicken Noodle Soup, Slow-Cooker Style

Ingredients:

• 2 (1/2 lb.) bone-in chicken breasts, skinned
• 6 fresh cilantro sprigs plus leaves for garnish
• 3 scallions, white and green parts separated
• 1 lemongrass stalk, trimmed and finely chopped
• 2 garlic cloves, crushed with the side of a large knife
• 1 (3-inch cinnamon stick)
• 2 star anise (optional)
• 1/2 tsp. salt
• 1/8 tsp. freshly ground black pepper
• 2 (32 oz.) cartons reduced-sodium chicken broth
• 2 oz. thin rice noodles (vermicelli)
• 1/2 small red onion, thinly sliced
• fresh mint leaves
• fresh basil leaves, torn if large
• 4 lime wedges

Makes 4 (2 1/2 cups) Servings

1. Combine the chicken, cilantro sprigs, white parts of the scallions, lemongrass, garlic, cinnamon stick, star anise, if using, salt, and pepper in a 5 or 6-quart slow cooker. Pour the broth over the chicken and vegetables. Cover and cook until the chicken is fork tender, 4-5 hours on high, 8-10 hours on low.
2. At the end of the cooking time, using a slotted spoon, transfer the chicken to a plate; let stand until cool enough to handle.
3. Meanwhile, cook the noodles according to the package directions. Drain and rinse under cold running water.
4. Remove and discard the bones from the chicken; cut the chicken meat into bite-size pieces. Pour the broth through a large sieve set over a large bowl. Discard the vegetables and spices.
5. Stir the chicken and noodles into the slow cooker. Cover and cook on high until chicken and noodles are heated through, about 10 minutes.
6. Finely slice the green parts of the scallions. Ladle the soup into 4 large bowls; sprinkle evenly with the scallions. Garnish each serving with cilantro leaves, red onion, mint leaves, basil leaves, and a lime wedge.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. Chicken noodle soup is one of the ultimate comfort foods. This version of chicken noodle soup has a Vietnamese twist to it. The official soup of Vietnam is called Pho and it's usually eaten for breakfast. Pho can include any protein and it usually includes bean sprouts, jalapeno & serrano peppers, hoisin sauce and noodles. I made this soup during a snow storm and it made the kitchen & whole house smell delicious. This version of homemade chicken noodle soup is delicious. This soup will be good for breakfast, lunch, or dinner. If you make this soup in the morning before you head out, it will be delicious when you come home. I highly recommend adding some chopped carrots to the soup for more vegetables and who doesn't love carrots in chicken soup? The noodles are absolutely delicious with the chicken and the chicken broth has a nice taste to it. This soup is perfect for making on a cold winter day. It will warm your stomach and soul.

Curried Singapore Noodles with Lobster

Ingredients:

• 6 oz. rice vermicelli
• 2/3 cup low-sodium chicken broth
• 2 tbsp. reduced-sodium soy sauce
• 1 tbsp. Chinese rice wine or dry sherry
• 1/2 tsp. granulated sugar
• 2 (8-ounce) thawed frozen lobster tails
• 1 tbsp. canola oil
• 3 garlic cloves, minced
• 1 tbsp. finely grated peeled fresh ginger
• 1 large red bell pepper, cut into thin strips
• 2 tsp. curry powder
• 4 scallions, sliced on the bias

Makes 4 Servings (1 1/2 cups per serving)

1. Prepare noodles according to package directions. Drain in colander under cold running water . Drain again. Meanwhile, combine broth, soy sauce, wine and sugar in small bowl.
2. Remove lobster meat from shells and cut it into chunks. Heat oil in a wok or large skillet over medium-high heat until very hot. Add lobster and cook, stirring until just opaque, about 3 minutes. Add ginger and garlic; stir-fry 1 minute. Add bell pepper and stir-fry until softened, about 1 minute. Add curry powder and stir-fry 15 seconds. Stir in noodles and broth mixture. cook, tossing, until liquid evaporates and noodles are hot, about 2 minutes. Remove from heat and stir in scallions.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the WW Tastier that Takeout Cookbook. This dish is for anyone who loves Chinese food. It's quick, easy and packed with bold flavors. It's also a very colorful dish that's very filling. Cooking lobster is not as intimidating as you may think. You can find frozen lobster tails at your local fish market and at some grocery stores. The best way to cook lobster is to bring a large pot of salted water to a boil and cook them for 4 minutes. Take them out of the pot and let them cool for 1 minute. Then take a knife and cut through the tail and pull out the meat and toss the shells. You can then cook the lobster according to the directions. The key to making really good Chinese food are the 3 main ingredients: scallions, ginger and garlic. Garlic always makes everything better. Don't be intimidated when cooking this dish. Chinese cooking may look challenging but it's very simple. it's like Italian cooking but with different noodles and spices. My mom and I had this dish for dinner this evening and it was so delicious. The lobster, noodles and vegetables really filled me up so I wasn't hungry 1 hour later. If you can't find or afford lobster, you can instead use shrimp, chicken, turkey, pork or beef and it will still be delicious. If you're thinking about ordering Chinese takeout, PUT DOWN THE PHONE! Make this dinner in 30 minutes or less and you'll be just as happy.