CHICKEN SOUP CHINESE STYLE RECIPES
CHINESE CHICKEN SOUP RECIPE: HOW TO MAKE IT
This attractive simple soup begins with frozen stir-fry vegetables. Convenient refrigerated minced gingerroot adds to the Asian flavor.
Provided by Taste of Home
Categories Lunch
Total Time 25 minutes
Prep Time 5 minutes
Cook Time 20 minutes
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until heated through.
Nutrition Facts : Calories 149 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 42mg cholesterol, SodiumContent 936mg sodium, CarbohydrateContent 11g carbohydrate (2g sugars, FiberContent 3g fiber), ProteinContent 17g protein.
CHINESE CHICKEN VEGETABLE SOUP RECIPE | ALLRECIPES
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.
Provided by rlt11_NMC
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Total Time 55 minutes
Prep Time 40 minutes
Cook Time 15 minutes
Yield 12 servings.
Number Of Ingredients 20
Steps:
- 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.
- 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.
Nutrition Facts : Calories 102.2 calories, CarbohydrateContent 8.1 g, CholesterolContent 27.9 mg, FatContent 3.5 g, FiberContent 3.3 g, ProteinContent 9.8 g, SaturatedFatContent 0.9 g, SodiumContent 206 mg, SugarContent 3.4 g
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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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