Best Chinese Chicken Vegetable Soup Recipes

CHINESE CHICKEN SOUP

Chinese Chicken Soup image

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

Time 25m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

3 cans (14-1/2 ounces each) chicken broth
1 package (16 ounces) frozen stir-fry vegetable blend
2 cups cubed cooked chicken
1 teaspoon minced fresh gingerroot
1 teaspoon soy sauce
1/4 teaspoon sesame oil

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, Fat 4g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 936mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 3g fiber), Protein 17g protein.

ASIAN CHICKEN VEGETABLE SOUP

Asian Chicken Vegetable Soup image

Provided by Lisa Hitzeman

Number Of Ingredients 29

Ingredients

For the chicken stock:
carcass of 1 rotisserie chicken
2 cloves garlic, peeled and crushed
1 large carrot, cut into chunks
2 ribs celery, cut into chunks
1/2 onion, cut into chunks
1 stalk lemongrass, crushed
2 tbsp low sodium soy sauce
1 inch piece of ginger, peeled
1/2 tsp pepper
12 cups water
For soup:
1 tbsp vegetable oil
1 tsp sesame oil
6 oz shiitake mushrooms, sliced
4 green onions, sliced (white and green parts)
1 orange or red bell pepper, thinly sliced
3 cloves garlic, minced
2 baby bok choy, sliced crosswise, including the leafy greens
1 cup pea pods, cut in half
1/2 cup shredded carrots
1/2 cup bean sprouts
2 cups shredded rotisserie chicken
8 cups chicken stock
3 tsp ginger paste
3 tbsp reduced sodium soy sauce
1/2 tsp salt
1/2 tsp pepper
2 tsp sriracha

Steps:

Combine all stock ingredients in a large soup pot.
Bring to a boil, then reduce heat to simmer.
Partially cover the pot and simmer for about 2 hours.
Remove bones and vegetables from the stock.
Using a mess strainer, strain stock into a large bowl.
Rinse the same pot and dry.
Heat oils over medium high heat.
Add mushrooms and saute until browned.
Add green onions and saute for 30 seconds.
Add bell pepper and saute for 1 minute.
Add garlic and saute for 30 seconds.
Add bok choy and saute for 1 minute.
Add pea pods and carrots and stir fry 30 seconds.
Stir in bean sprouts, chicken and stock.
Stir in ginger paste, soy sauce, salt, pepper and sriracha.
Bring soup to a boil, reduce heat and simmer, covered, for 15 minutes.
Serve with additional soy sauce and sriracha

CHINESE CHICKEN SOUP WITH BOK CHOY

Chinese Chicken Soup with Bok Choy image

A quick and delicious ramen-style soup that uses easy-to-find ingredients. The broth is rich in flavor and freezes well. Simply boil fresh noodles to enjoy unsoggy leftovers.

Provided by Elizabeth Wildenhaus Horn

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 41m

Yield 4

Number Of Ingredients 13

Ingredients

6 cups chicken broth
1 bunch green onions, sliced
4 cups chopped bok choy
¼ cup soy sauce
1 small carrot, cut into 1/4-inch dice
1 small stalk celery, cut into 1/4-inch dice
2 tablespoons ginger root, peeled and minced
1 tablespoon creamy peanut butter
2 teaspoons sriracha sauce
3 cloves garlic, minced
1 teaspoon white sugar
1 cup chopped cooked chicken
1 (12 ounce) package ramen noodles

Steps:

Heat chicken broth in a stock pot over medium heat until boiling. Add green onions; reduce heat and simmer until flavors are released, 1 to 2 minutes. Add bok choy, soy sauce, carrot, celery, ginger, peanut butter, sriracha, garlic, and sugar. Simmer until vegetables are tender, about 10 minutes.
Fill a large pot with lightly salted water and bring to a rolling boil; stir in ramen and return to a boil. Cook, uncovered, stirring occasionally, until the ramen is tender yet firm to the bite, 2 to 5 minutes. Drain. Portion noodles into serving bowls.
Place chicken into the pot of broth. Simmer until chicken is heated through, about 4 minutes. Pour soup over the noodles.

Nutrition Facts : Calories 224.7 calories, Carbohydrate 20.8 g, Cholesterol 35.4 mg, Fat 8.3 g, Fiber 3.6 g, Protein 17.1 g, SaturatedFat 1.8 g, Sodium 3165.1 mg, Sugar 6.4 g

PERFECT CHICKEN VEGETABLE SOUP

Perfect Chicken Vegetable Soup image

Chicken, onions, garlic, and soup vegetables combine to make a hearty soup with a delicious broth!

Provided by JAMINA1

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 1h6m

Yield 4

Number Of Ingredients 10

Ingredients

1 tablespoon vegetable oil
2 skinless, boneless chicken breasts, cut into bite-sized pieces
½ large white onion, chopped
2 cloves garlic, chopped
2 (14 ounce) cans chicken broth
2 small red potatoes, chopped
¼ head cabbage, chopped
1 large carrot, chopped
2 eggs, beaten
salt and ground black pepper to taste

Steps:

Heat vegetable oil in a large pot over medium heat. Add chicken breasts, onion, and garlic; cook and stir until chicken is no longer pink in the center, about 5 minutes.
Pour chicken broth into the pot; bring to a boil. Stir in potatoes, cabbage, and carrot. Simmer soup until potatoes are tender, 30 to 40 minutes.
Bring soup back to a boil. Drizzle in eggs, stirring until cooked, about 1 minute. Season with salt and pepper.

Nutrition Facts : Calories 233 calories, Carbohydrate 22.9 g, Cholesterol 127.1 mg, Fat 7.8 g, Fiber 4.1 g, Protein 18.2 g, SaturatedFat 1.7 g, Sodium 1067.8 mg, Sugar 6 g

CHINESE CHICKEN SOUP

Chinese Chicken Soup image

This chicken ramen soup is spiced with turmeric, chile paste and ginger, and flavored with soy sauce.

Provided by sal

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 35m

Yield 8

Number Of Ingredients 12

Ingredients

2 tablespoons sesame oil
½ teaspoon ground turmeric
2 teaspoons chopped fresh ginger root
2 tablespoons chile paste
1 pound chopped cooked chicken breast
1 quart chicken broth
2 teaspoons sugar
¼ cup soy sauce
1 cup chopped celery
1 (3 ounce) package ramen noodles
1 cup shredded lettuce
½ cup chopped green onion

Steps:

In a large pot, heat oil over medium heat. Cook turmeric, ginger and chile paste in oil until fragrant, 1 to 2 minutes. Stir in chicken, broth, sugar, soy sauce and celery. Bring to a boil, then introduce noodles and cook 3 minutes. Stir in lettuce and remove from heat. Serve garnished with green onions.

Nutrition Facts : Calories 172.1 calories, Carbohydrate 6.5 g, Cholesterol 45.1 mg, Fat 8.7 g, Fiber 0.6 g, Protein 17 g, SaturatedFat 2 g, Sodium 1048.5 mg, Sugar 3 g

LOW-CARB CHICKEN-VEGETABLE SOUP

Low-Carb Chicken-Vegetable Soup image

I wanted to make a simple chicken soup without noodles or rice that was low-carb, healthy, and delicious! Use this as a base and add your own take on spices and veggies.

Provided by Vanessa Punnett Lucas

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 13

Ingredients

6 cups water
2 cups chicken stock
4 medium celery stalks, sliced
3 medium carrots, sliced
½ cup chopped yellow onion
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
1 teaspoon ground thyme
½ teaspoon paprika
salt and ground black pepper to taste
1 bay leaf
1 pound chopped cooked chicken
4 cups sliced yellow squash

Steps:

Combine water, stock, celery, carrots, onion, garlic, parsley, thyme, paprika, salt, black pepper, and bay leaf in a pot. Bring to a simmer, cover, and cook until vegetables are soft, 20 to 30 minutes.
Add cooked chicken and squash to the pot and simmer until squash is tender, about 10 minutes more.

Nutrition Facts : Calories 184.6 calories, Carbohydrate 9.5 g, Cholesterol 57 mg, Fat 6.2 g, Fiber 3.3 g, Protein 22.5 g, SaturatedFat 1.7 g, Sodium 350.2 mg, Sugar 2.7 g