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Chinese Chicken Soup

Rated as 4.2 out of 5 Stars

"This attractive simple soup begins with frozen stir-fry vegetables. Convenient refrigerated minced gingerroot adds to the Oriental flavor."
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25 m servings
Original recipe yields 6 servings


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  1. In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until heated through.


  • Nutritional Analysis: 1-1/2 cups equals 149 calories, 4 g fat (1 g saturated fat), 42 mg cholesterol, 936 mg sodium, 11 g carbohydrate, 3 g fiber, 17 g protein.


Read all reviews 4
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I made this with bagged fresh stir fry veggies and some left-over rotisserie chicken. Also garnished it with a pinch of sliced green onion. Turned out great - better than many Asian restaurant s...

Easy supper, use reduced sodium chicken broth and give the broth a boost by stirring in 1 Tbs. "Spicy Brown Bean Sauce".

This is a good quick soup. I doubled the recipe and added 1 tbls chinese five spice. I also added two packs of ramen noodles. These additions made it a more filling tasty soup! Great base!

We had this soup for dinner tonight. I used one cooked chicken breast and a 12 oz package of fresh stirfry vegetables. It was light and delicious. This recipe is a great basic one, many diffe...