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Asian Chicken Vegetable Soup

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  Chicken broth 6 Cup (96 tbs)
  Soy sauce 1 Tablespoon
  Sugar 1 Teaspoon
  Dark sesame oil 1⁄8 Teaspoon
  Cornstarch 3 Tablespoon
  Water 1⁄4 Cup (4 tbs)
  Cooked chicken breast 1 Cup (16 tbs), thinly sliced
  Bok choy 1 Cup (16 tbs), sliced
  Mushrooms 1 Cup (16 tbs), sliced
  Canned sliced bamboo shoots 1⁄2 Cup (8 tbs), drained
  Canned sliced water chestnuts 1⁄2 Cup (8 tbs), drained
  Snow peas 1⁄4 Pound, trimmed and cut into 1-inch pieces
  Frozen cooked shrimp 1 Cup (16 tbs), thawed and peeled
  Chow mein noodles 1⁄2 Cup (8 tbs)

1. Combine first 4 ingredients in a Dutch oven. Place over medium heat, and cook 15 minutes or until thoroughly heated.
2. Combine cornstarch and water, stirring until well blended. Gradually add cornstarch mixture to broth mixture, stirring well. Cook until mixture is slightly thick and bubbly, stirring constantly. Reduce heat to medium low; add sliced chicken breast and next 4 ingredients, and cook 5 minutes. Add snow peas and shrimp; cook an additional 1 minute. Spoon soup into bowls, and top with chow mein noodles.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1069 Calories from Fat 285

% Daily Value*

Total Fat 32 g50%

Saturated Fat 6.4 g31.9%

Trans Fat 0 g

Cholesterol 282.2 mg94.1%

Sodium 5651.4 mg235.5%

Total Carbohydrates 131 g43.8%

Dietary Fiber 13 g51.9%

Sugars 25.3 g

Protein 71 g142.3%

Vitamin A 95.7% Vitamin C 170.5%

Calcium 166.7% Iron 101.1%

*Based on a 2000 Calorie diet

Asian Chicken Vegetable Soup Recipe