Simple Noodle Soup Recipes

In this article i will show you how to prepare simple Noodle Soup recipes. Straight water really doesn’t work in this soup, but water with a big splash of soy sauce works surprisingly well in the second variation or anytime you spin it with Asian flavors. For more ideas, see the variations and the following list. Here are ingredients and simple directions. Follow them very carefully:

SIMPLE NOODLE SOUP RECIPE

INGREDIENTS :

  • 8 ounces small pasta, like shells, pastini, orzo, or broken angel hair
  • 1 tablespoon neutral oil, like grape seed or corn
  • 1 medium onion, halved and thinly sliced
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 6 cups chicken, beef, or vegetable stock
  • Salt and freshly ground black pepper
  • ¼ cup chopped fresh parsley leaves for garnish
  • Freshly grated Parmesan cheese for garnish (optional)

DIRECTIONS :

  1. Bring a large pot of water to a boil and salt it. Add the pasta and cook it until it’s just about done there should still be a light chew to it. Drain it and rinse in cold water until cool; set aside. (If you’re cooking the pasta in advance by more than 30 minutes, hold the pasta in a bowl of cold water or toss with a couple tablespoons neutral oil.)
  2. Put the oil in a deep saucepan or casserole over medium-high heat. When hot, add the onion, carrot, and celery and cook until the onion is translucent, about 5 minutes. Add the stock, sprinkle with salt and pepper, and bring to a boil.
  3. Stir in the cooked pasta and heat until the pasta is hot and cooked through. Taste and adjust the seasoning. Garnish with the parsley and the Parmesan if you’re using it and serve.

Makes: 4 servings. 

Preparation time is 30 minutes.

Variations :

Chicken Noodle Soup Recipe: In Step 2, add ½ to ¾ pound cut up boneless chicken meat (thighs are the most flavorful) to the pan before adding the stock; then proceed, simmering until just cooked through. Or add ½ pound cooked and cut-up boneless chicken meat in Step 3 when you add the pasta.

Pasta and Pesto Soup Recipe: Skip the onion, carrot, and celery if you want. Stir in ½ cup pesto just after the pasta.

Pasta and Chickpea Soup Recipe: Add 1 tablespoon chopped garlic, 2 teaspoons cumin seeds or 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried), and about 2 cups drained cooked or canned chickpeas. Add the garlic and cumin, if you’re using it, in the last minute of cooking the onion; add the chickpeas and rosemary, if you’re using it, with the stock. Garnish with fresh cilantro (if you used cumin) or parsley (if you used rosemary).

Fusilli and Roasted Garlic Soup Recipe: Use fusilli or really any pasta. Add a head of Roasted Garlic and remove the garlic cloves from the skins; mash them into a paste with the side of a wide knife blade or using a fork. Add to the onion mixture and stir just before adding the stock.

Orzo and Fresh Herb Soup Recipe: Use orzo or similar pasta. Add ½ cup each finely chopped fresh parsley, cilantro, chives, and mint leaves; stir in just before serving,…

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