Recipe by rlt11_NMC
"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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boneless chicken thighs - cut into bite-size pieces
skinless, boneless chicken breast half - cut into bite-size pieces
chicken bouillon cube
minced fresh ginger root
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 napa cabbage
red bell pepper, chopped
green onions, chopped
celery, thinly sliced
zucchini, thinly sliced
sliced fresh mushrooms
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 tweaking for me! Ok, only had 1 very large chicken breast to use up, used 6 boullion cubes to 8 cups water, doubled ginger and garlic, used 2 tablespoons soy, left sesame oil the same. For the vegetables I used 1 large can baby corn, 8 oz can water chestnuts, cup of broccoli florets, cup shredded cabbage, 1/2 red pepper, 5 green onions, 1 medium zucchini and a small can of mushrooms. Some sprinkling of salt and pepper after simmering for a while and it was really delicious! Even my husband ate a big bowl and he hates soup.
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 too watery. I even later on added more cubes, soy sauce, sesame oil and ginger when first tasting it because it was so bland. If someone came up with a solution for fixing the broth the soup has potential to be amazing!
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 even kicked up the amount of soy sauce and sesame seed oil. Next time I would omit the nappa cabbage.
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 still a little crunchy, yet fully cooked. Exactly what I was going after on this one. This was well received and requested to be made again.
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 cooking, especially the chicken, is for someone who has a much hotter stove top then I.
Needless to say, I was extremely disappointed.
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 water. Double the garlic. Double the ginger. All the vegetable amounts seemed perfect. And after adding the vegetables, make sure you're not cooking too long because you do want them just a bit crisp. In the end my 5 year olds loved it...and that's saying a lot for a bowl full of vegetables.
This was good with some chicken base added, about 2 Tbsp. Thats all it needed
* Percent Daily Values are based on a 2,000 calorie diet.
Chinese Chicken Vegetable Soup
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 31
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