Chinese Chicken Vegetable Soup

4.1
(19)
18 Reviews
11 Photos

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.

Submitted by rlt11_NMC
Updated on January 7, 2022
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Prep Time:
40 mins
Cook Time:
15 mins
Total Time:
55 mins
Servings:
12
Yield:
12 servings.
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Ingredients

Original recipe (1X) yields 12 servings

  • 1 teaspoon vegetable oil

  • 1 pound boneless chicken thighs - cut into bite-size pieces

  • 1 skinless, boneless chicken breast half - cut into bite-size pieces

  • 8 cups water

  • 1 chicken bouillon cube

  • 1 clove garlic, minced

  • 1 teaspoon minced fresh ginger root

  • 2 teaspoons soy sauce

  • ½ teaspoon Asian (toasted) sesame oil

  • 1 (7 ounce) can baby corn ears

  • 1 (8 ounce) can sliced water chestnuts, rinsed and drained

  • 1 (10 ounce) bag shredded carrots

  • 1 cup broccoli florets

  • 1 cup shredded napa cabbage

  • ½ red bell pepper, chopped

  • 5 green onions, chopped

  • 1 stalk celery, thinly sliced

  • 1 small zucchini, thinly sliced

  • 1 cup snow peas

  • 1 cup sliced fresh mushrooms

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.

36 home cooks made it!

Nutrition Facts (per serving)

102 Calories
4g Fat
8g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 102
% Daily Value *
Total Fat 4g 4%
Saturated Fat 1g 5%
Cholesterol 28mg 9%
Sodium 206mg 9%
Total Carbohydrate 8g 3%
Dietary Fiber 3g 12%
Total Sugars 3g
Protein 10g 20%
Vitamin C 25mg 27%
Calcium 38mg 3%
Iron 1mg 6%
Potassium 299mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.