Chinese Chicken Vegetable Soup Recipe

Recipesfull introduces to you: Popular Recipes. (Chinese Chicken Vegetable Soup Recipe). 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.

Brief

Prep 40 mins

Cook: 15 mins

Total: 55 mins

Servings: 12

Yield: 12 servings.

Chinese Chicken Vegetable Soup Recipe

Ingredients

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

Soup, Stew and Chili

Directions

Step 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.

Step 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.

Nutritional Information

Chinese Chicken Vegetable Soup Recipe

Servings Per Recipe:12

Calories: 102.2

% Daily Value *

Protein: 9.8g 20%

Carbohydrates: 8.1g 3%

Dietary Fiber: 3.3g 13%

Sugars: 3.4g

Fat: 3.5g 5%

Saturated Fat: 0.9g 4%

Cholesterol: 27.9mg 9%

Vitamin A Iu: 4372.6IU 88%

Niacin Equivalents: 4.5mg 35%

Vitamin B6: 0.2mg 15%

Vitamin C: 24.6mg 41%

Folate: 32.4mcg 8%

Calcium: 38.1mg 4%

Iron: 1.1mg 6%

Magnesium: 21.8mg 8%

Potassium: 299.3mg 8%

Sodium: 206mg 8%

Thiamin: 0.1mg 9%

Calories From Fat: 31.3

*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.