Chinese Chicken Soup Recipes

CHINESE CHICKEN VEGETABLE SOUP

Chinese Chicken Vegetable Soup 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

Time 55m

Yield 12

Number Of Ingredients 20

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

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, Carbohydrate 8.1 g, Cholesterol 27.9 mg, Fat 3.5 g, Fiber 3.3 g, Protein 9.8 g, SaturatedFat 0.9 g, Sodium 206 mg, Sugar 3.4 g

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.

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

ASIAN CHICKEN NOODLE SOUP

Asian Chicken Noodle Soup image

Provided by Food Network

Categories main-dish

Time 22m

Yield 8 servings

Number Of Ingredients 14

Ingredients

4 tablespoons soy sauce
2 tablespoons mirin
1 teaspoon dark sesame oil, plus 1 teaspoon
1 clove garlic, minced
2 tablespoons minced fresh ginger
1 tablespoon sugar
4 tablespoons rice vinegar
1/2 teaspoon Vietnamese chile paste
8 cups chicken broth
12 ounces boneless, skinless chicken breast, cut crosswise into thin strips
4 cups chopped Chinese vegetables or Napa cabbage
1 (5-ounce) package rice noodles, prepared according to packing directions
1/2 cup chopped fresh cilantro leaves
6 scallions, thinly sliced on the bias

Steps:

Mix soy sauce, mirin, 1 teaspoon of the sesame oil, garlic, ginger, sugar, vinegar, and chile paste in a small bowl.
Heat the broth in a medium saucepan. Add the soy sauce mixture, the chicken, and the vegetables and bring to a boil. Simmer for two minutes or until chicken is cooked through. Add the remaining 1 teaspoon sesame oil. Taste and adjust seasonings.
Pour over prepared Chinese noodles. Garnish with cilantro and scallions.

ONE-POT CHINESE CHICKEN NOODLE SOUP

One-pot Chinese chicken noodle soup image

Cook a Chinese-inspired chicken noodle soup in just over half-an-hour for a hearty dinner. Using pickled ginger and leftover roast chicken makes it special

Provided by Tom Kerridge

Categories Lunch, Soup, Starter, Supper

Time 25m

Number Of Ingredients 9

Ingredients

1 tbsp honey
3 tbsp dark soy
1 red chilli , sliced
1l chicken stock
80g leftover roast chicken (optional)
20g pickled pink ginger or normal ginger, peeled and finely sliced
½ Chinese cabbage , shredded
300g pouch straight-to-wok thick noodles
4 spring onions , sliced

Steps:

Drizzle the honey over the base of a large saucepan and bubble briefly to a caramel, then splash in the soy, bubble, add half the chilli and the chicken stock and simmer for 5 mins.
Add the chicken, if using, and ginger, and simmer for another 5 mins. Stir in the cabbage and noodles and cook until just wilted and the noodles have heated through. Ladle into bowls and sprinkle over the remaining chilli and the spring onions.

Nutrition Facts : Calories 265 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 19 grams protein, Sodium 1.8 milligram of sodium

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