Recipe by Quinn Lai
"This is my all time favorite soup. It's very satisfying and easy to make. While I was home for the winter break this year, my grandmother finally taught me how to make it."
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salt and pepper to taste
I quite liked this simple and hearty recipe. It's very good for a chilly evening. However, the turnip adds quite a bit of flavor, so if you don't like turnips, you might not enjoy this recipe. I used Yukon Gold potatoes with the peel still on. It was quite good that way.
This made way more than 3 servings and tasted pretty blah to us.
Very Tasty. I had some cooked chicken leftover so I simmered the veggies in chicken broth until soft and then i just threw in the diced chicken. This is one of those recipes were nature's ingredients are the star and nothing fancy is needed to make it a winner. My husband and children ate this up. Thank you for sharing!
I browned the chicken first, after cutting it up in small pieces (I only had breast meat). I used a tsp. of olive oil. I thought it was very flavorful and simple. Great for the cold winter Michigan days.
Perfect on a cold night. I found this looking for ways to use up the turnip we had in the fridge. I used the leftover vegetables that we had - so not exactly the same amounts. I used chicken stock instead of water and simmered for 45 minutes, adding a chopped up cooked chicken breast for the last 10 minutes. No need to cook longer than that - came out great; very filling.
Loved the taste! Clean and 'chickeny'. I thought this was too little chicken for too many veggies though, so I doubled the chicken and pretty much cut the veggies ratio in half. Tasted heavenly :-)
* Percent Daily Values are based on a 2,000 calorie diet.
Chinese Chicken and Potato Soup
Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories from Fat: 26
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