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Chinese Chicken Vegetable Soup

Chinese Chicken Vegetable Soup

  • Prep

    40 m
  • Cook

    15 m
  • Ready In

    55 m
rlt11_NMC

rlt11_NMC

We had a Chinese restaurant that made two soups that I loved how they tasted. When they went out of business, we looked for someone else that made these two soups, without much luck. Knowing all the ingredients that were there, I went to work to make my own recipe for this very tasty soup. Plus I'm a big fan of 'make it tasty, fast and easy' which this is, when I run the veggies through my food processor. Also when I not feel well, this is one soup that has all what help me feel better. I also serve this with steamed rice as a side dish for those who want it as well.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 102 kcal
  • 5%
  • Fat:
  • 3.5 g
  • 5%
  • Carbs:
  • 8.1g
  • 3%
  • Protein:
  • 9.8 g
  • 20%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 206 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

  1. Heat the vegetable oil in a large Dutch oven or soup pot over medium-high heat, and cook and stir the chicken thigh and breast meat until the chicken is no longer pink inside, about 3 minutes. When the chicken is cooked, stir in the water, chicken bouillon cube, garlic, ginger, soy sauce, and sesame oil. Bring the soup to a boil, and reduce heat to a simmer.
  2. Stir in the baby corn, water chestnuts, carrots, broccoli florets, napa cabbage, red bell pepper, green onions, celery, zucchini, and snow peas, and simmer until the carrots start to softened, and the broccoli and snow peas turn bright green, 1 to 2 minutes. Mix in the mushrooms, and simmer for 5 more minutes.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

jamers9050
32

jamers9050

10/10/2011

Normally I wouldn't review a recipe I changed so much but I hope my changes will help someone else, because this recipe really has a great foundation of flavor, the quantities just needed some tweaking for me! Ok, only had 1 very large chicken breast to use up, used 6 boullion cubes to 8 cups water, doubled ginger and garlic, used 2 tablespoons soy, left sesame oil the same. For the vegetables I used 1 large can baby corn, 8 oz can water chestnuts, cup of broccoli florets, cup shredded cabbage, 1/2 red pepper, 5 green onions, 1 medium zucchini and a small can of mushrooms. Some sprinkling of salt and pepper after simmering for a while and it was really delicious! Even my husband ate a big bowl and he hates soup.

Tiredofsamerecipes
11

Tiredofsamerecipes

10/8/2011

I have to admit. I put ALOT of hope into this soup! The broth smelt so good and all of the veggies made me smile but I went to eat it and the broth taste was not anything like it smelt :( It was too watery. I even later on added more cubes, soy sauce, sesame oil and ginger when first tasting it because it was so bland. If someone came up with a solution for fixing the broth the soup has potential to be amazing!

nonnasmom
8

nonnasmom

10/15/2011

I gave it 2 stars because the napa cabbage in the recipe overwhelmed all other flavors. I was looking forward to tasting the fresh garlic and ginger but all we could taste was the napa cabbage. I even kicked up the amount of soy sauce and sesame seed oil. Next time I would omit the nappa cabbage.

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