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Chicken And Vegetable Soup

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  Chicken breast 1⁄2 Pound, bones and skin removed (About 225 Gram)
  Chinese mushrooms 2 (Soaked In Warm Water 20 Minutes And Sliced)
  Water 1 Cup (16 tbs)
  Dry sherry 10 Milliliter (About 2 Teaspoon)
  Vegetable stock 2 Liter (About 6 Cups)
  Celery stalk 1⁄3 , sliced
  Carrot 1⁄2 , cut in thin strips
  Cornstarch 5 Milliliter (About 1 Teaspoon)
  Stock/Water 10 Milliliter (About 2 Teaspoon)
  Finely chopped coriander/Green onions 15 Milliliter, chopped (About 1 Tablespoon)

1 Cut chicken meat into thin strips. Cover with boiling water. Let stand 2 minutes. Drain, then repeat process this ensures the chicken is free of any hidden fat. Sprinkle mushrooms with sherry and let stand.
2 Bring stock to a boil, add chicken, mush rooms, celery and carrots. Simmer covered 5 minutes. Blend cornstarch with stock, stir in to thicken soup. When boiling, sprinkle soup with coriander and serve.

Recipe Summary

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Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 399 Calories from Fat 28

% Daily Value*

Total Fat 3 g4.9%

Saturated Fat 0.81 g4%

Trans Fat 0.1 g

Cholesterol 131.6 mg43.9%

Sodium 4032.1 mg168%

Total Carbohydrates 30 g10.1%

Dietary Fiber 14.1 g56.4%

Sugars 3.2 g

Protein 54 g107.8%

Vitamin A 124.3% Vitamin C 15.2%

Calcium 5.2% Iron 12.3%

*Based on a 2000 Calorie diet

Chicken And Vegetable Soup Recipe