CHINESE VEGETABLE SOUP CALORIES RECIPES

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CHINESE CHICKEN VEGETABLE SOUP RECIPE | ALLRECIPES



Chinese Chicken Vegetable Soup Recipe | Allrecipes image

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

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

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

CHINESE TOFU AND VEGETABLE SOUP RECIPE | EAT SMARTER USA



Chinese Tofu and Vegetable Soup recipe | Eat Smarter USA image

The Chinese Tofu and Vegetable Soup recipe out of our category Vegetable Soup! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Total Time 40 minutes

Yield 6

Number Of Ingredients 16

5 cups vegetable stock (divided)
4 scallions (chopped)
2 cloves garlic (minced)
1 tablespoon fresh ginger (minced)
1.5 tablespoons soy sauce
3 stalks Bok Choy (chopped)
1 sweet, red pepper (seeded and julienned)
1 cup diced zucchini
2 carrots (peeled and sliced)
2 ribs Celery (diced)
1 cup white Mushrooms (sliced)
2 ounces Rice noodles
1.333 cups canned Bamboo shoots
1.5 cups firm Tofu (cut into bite-size cubes)
8 Lemon leaves
Watercress chopped (to garnish)

Steps:

  • Place 1 cup vegetable stock in a Dutch oven and bring to a boil. Add scallions, garlic and ginger and simmer for 3 minutes. Add remaining stock and soy sauce; cover pot and bring to a gently boil. Add boy choy, red pepper, zucchini, carrots, mushrooms, rice noodles, bamboo shoots tofu and lemon leaves. Simmer for about 8 minutes, vegetables should be tender crisp.
  • Ladle into bowls and garnish with chopped watercress leaves. Serve hot.

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