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Chinese Chicken Vegetable Soup

Rated as 3.92 out of 5 Stars
29

"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

55 m servings 102
Original recipe yields 12 servings (12 servings.)

Directions

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  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.

Nutrition Facts


Per Serving: 102 calories; 3.5 8.1 9.8 28 206 Full nutrition

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Reviews

Read all reviews 12
  1. 13 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 t...

Most helpful critical review

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...

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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 t...

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...

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 love Chinese cuisine but this is not that! If one went by the recipe, it would be as bland as plain water. The soy sauce needs to be much heavier as does the sesame oil. And the times for cook...

Excellent soup. I did use a little more soy sauce and bouillon than the recipe reads and also used some white pepper and teriyaki sauce. I prepared my veggies so that when eaten they were st...

This recipe does have a good base for flavor...just needs an extra kick. Used lots more soy sauce, probably 4 tablespoons. Added a spicy garlic sauce. I used chicken broth 4 cups and 2 cups wate...

Family loved it! I added shrimp and less chicken. Will definitely make again. I added more bullion and more veggies. Next time I'll use "regular" cabbage instead of Napa. Shrimp and no chicken...

I loved this soup! It's just wonderful for being light and yet hearty enough to serve for a meal. I didn't get too hung up on what veg and how much, I sort of loosely followed the recipe and a...

2nd time I've made. Absolutely LOVE it. My husband likes broth soups not creamy thick soups. This is his FAV. I did use Bok Choy instead of celery. Do not skip using the toasted sesame oil it m...