Chinese Chicken and Potato Soup

Chinese Chicken and Potato Soup

7 Reviews 3 Pics
  • Prep

    10 m
  • Cook

    1 h 45 m
  • Ready In

    1 h 55 m
Quinn Lai
Recipe by  Quinn Lai

“This is my all time favorite soup. It's very satisfying and easy to make. While I was home for the winter break this year, my grandmother finally taught me how to make it.”

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Adjust Servings

Original recipe yields 3 to 4 servings



  1. In a large pot over high heat, combine the potatoes, carrot, turnip, onion, garlic, chicken and water to cover. Bring to a boil and reduce heat to low. Let soup simmer for 45 minutes to 1 hour. Skim fat, if desired, and season with salt and pepper to taste.
  2. Remove chicken leg from the soup and allow it cool. Remove the meat, returning it to the soup, and discard the skin and bones. Simmer for 30 to 45 more minutes, or longer, if desired.

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Reviews (7)

Rate This Recipe


I quite liked this simple and hearty recipe. It's very good for a chilly evening. However, the turnip adds quite a bit of flavor, so if you don't like turnips, you might not enjoy this recipe. I used Yukon Gold potatoes with the peel still on. It was quite good that way.



Very Tasty. I had some cooked chicken leftover so I simmered the veggies in chicken broth until soft and then i just threw in the diced chicken. This is one of those recipes were nature's ingredients are the star and nothing fancy is needed to make it a winner. My husband and children ate this up. Thank you for sharing!



I browned the chicken first, after cutting it up in small pieces (I only had breast meat). I used a tsp. of olive oil. I thought it was very flavorful and simple. Great for the cold winter Michigan days.

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Amount Per Serving (3 total)

  • Calories
  • 255 cal
  • 13%
  • Fat
  • 2.8 g
  • 4%
  • Carbs
  • 47.2 g
  • 15%
  • Protein
  • 11.6 g
  • 23%
  • Cholesterol
  • 19 mg
  • 6%
  • Sodium
  • 77 mg
  • 3%

Based on a 2,000 calorie diet



previous recipe:

Ham, Potato, and Cheese Soup


next recipe:

Slow Cooker Potato Soup