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Chinese Chicken Vegetable Soup
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Prep Time:
40 minutes
Cook Time:
15 minutes
Total Time:
55 minutes
Savory Asian chicken soup with fresh veggies, ready in under an hour.
Ingredients:
  • 1 teaspoon vegetable oil
  • 1 pound boneless chicken thighs - cut into bite-size pieces
  • 1 skinless, boneless chicken breast half - cut into bite-size pieces
  • 1 chicken bouillon cube
  • 1 clove garlic, minced
  • 1 teaspoon minced fresh ginger root
  • 2 teaspoons soy sauce
  • 0.5 teaspoon 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 carrots
  • 1 cup broccoli florets
  • 1 cup shredded napa cabbage
  • 0.5 red bell pepper, chopped
  • 5 green onions, chopped
  • 1 stalk celery, thinly sliced
  • 1 small zucchini, thinly sliced
  • 1 cup snow peas
  • 1 cup sliced fresh mushrooms
Instructions:
  • In a large Dutch oven or soup pot over medium-high heat, heat vegetable oil. Cook and stir chicken thigh and breast meat until no longer pink inside, about 3 minutes. Once cooked, add water, chicken bouillon cube, garlic, ginger, soy sauce, and sesame oil. Bring soup to a boil, then simmer.
  • Gently mix in baby corn, water chestnuts, carrots, broccoli, napa cabbage, red bell pepper, green onions, celery, zucchini, and snow peas. Simmer until carrots start to soften and broccoli and snow peas turn vibrant green, about 1 to 2 minutes. Stir in mushrooms and simmer for an additional 5 minutes.

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