Chinese Chicken and Potato Soup

Chinese Chicken and Potato Soup

8

"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

1 h 55 m servings 255 cals
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Original recipe yields 3 servings

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Nutrition

  • Calories:
  • 255 kcal
  • 13%
  • Fat:
  • 2.8 g
  • 4%
  • Carbs:
  • 47.2g
  • 15%
  • Protein:
  • 11.6 g
  • 23%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 77 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Reviews

8
  1. 12 Ratings

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Most helpful positive review

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....

Most helpful critical review

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

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....

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 ingr...

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 Michi...

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 ...

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 ...

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

Very good, easy to make soup. Thank you!