Chinese Chicken and Potato Soup Recipe -
Chinese Chicken and Potato Soup Recipe
  • READY IN ABOUT 2 hrs

Chinese Chicken and Potato Soup

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 3 to 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    1 hr 45 mins

    1 hr 55 mins


  1. In a large pot over high heat, combine the potatoes, carrot, turnip, onion, garlic, chicken and water to cover. Bring to a boil and reduce heat to low. Let soup simmer for 45 minutes to 1 hour. Skim fat, if desired, and season with salt and pepper to taste.
  2. Remove chicken leg from the soup and allow it cool. Remove the meat, returning it to the soup, and discard the skin and bones. Simmer for 30 to 45 more minutes, or longer, if desired.
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

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.

Most Helpful Critical Review
Nov 05, 2004

This made way more than 3 servings and tasted pretty blah to us.


12 Ratings

Jan 03, 2009

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!

Feb 11, 2005

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.

Jan 07, 2011

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.

Nov 21, 2008

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 :-)

Feb 28, 2015

Very good, easy to make soup. Thank you!

Feb 05, 2014



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  • Calories
  • 255 kcal
  • 13%
  • Carbohydrates
  • 47.2 g
  • 15%
  • Cholesterol
  • 19 mg
  • 6%
  • Fat
  • 2.8 g
  • 4%
  • Fiber
  • 6.8 g
  • 27%
  • Protein
  • 11.6 g
  • 23%
  • Sodium
  • 77 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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