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READY IN ABOUT 2 hrs

Chinese Chicken and Potato Soup

Read Reviews (6)

"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." — Quinn Lai

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Original recipe makes 3 to 4 servings Change Servings

3 potatoes, cubed
1 carrot, chopped
1 turnip, chopped
1 onion, chopped

5 cloves garlic, minced
1 chicken leg
salt and pepper to taste

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Directions

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.
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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PREP 10 mins
COOK 1 hr 45 mins
READY IN 1 hr 55 mins

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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.

—Suzanne

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Most Helpful Critical Review

Nov 05, 2004

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

—B.L.

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10 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!

—busymommy

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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.

—Kathygram

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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.

—Natalie

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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 :-)

—julymist

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Nutrition

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.

Nutritional Information

Chinese Chicken and Potato Soup

Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories: 255
Calories from Fat: 26

% Daily Value *
Total Fat 2.8g 4 %
Saturated Fat 0.8g 4 %
Cholesterol 19mg 6 %
Sodium 77mg 3 %
Potassium 1168mg 33 %
Total Carbohydrates 47.2g 15 %
Dietary Fiber 6.8g 27 %
Protein 11.6g 23 %
Sugars 5.9g
Vitamin A 81 %
Vitamin C 94 %
Calcium 8 %
Iron 23 %
Thiamin 26 %
Niacin 47 %
Vitamin B6 53 %
Magnesium 24 %
Folate 30 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.