Best 9 Oriental Chicken Vegetable Soup Recipes

CHINESE CHICKEN VEGETABLE SOUP

Steps:

• Heat the vegetable oil in a large Dutch oven or soup pot over medium-high heat, and cook and stir the chicken thigh and breast meat until the chicken is no longer pink inside, about 3 minutes. When the chicken is cooked, stir in the water, chicken bouillon cube, garlic, ginger, soy sauce, and sesame oil. Bring the soup to a boil, and reduce heat to a simmer.
• Stir in the baby corn, water chestnuts, carrots, broccoli florets, napa cabbage, red bell pepper, green onions, celery, zucchini, and snow peas, and simmer until the carrots start to softened, and the broccoli and snow peas turn bright green, 1 to 2 minutes. Mix in the mushrooms, and simmer for 5 more minutes.

ASIAN CHICKEN SOUP

Steps:

• Heat a small skillet and toast the whole spices until fragrant. Let cool and then grind them in a spice/coffee grinder.
• Add the ground spices to a food processor along with the ingredients for the Spice Paste. Pulse until ground to a coarse mixture.
• In a stock pot, heat about 2 tablespoons of oil in a small skillet and fry the spice paste for 2-3 minutes. Add the chicken broth and chicken pieces, bring to a boil, reduce the heat, cover and simmer for one hour.
• Remove the chicken pieces. Remove the chicken from the bones and shred the chicken. Set aside. Pour the broth through a sieve to remove the spice paste pulp and return the broth to the pot. Return the shredded chicken to the pot along with the potatoes, carrots and salt. Return to a boil, reduce the heat, cover and simmer for another 25-30 minutes. Squeeze the lime juice in the soup just before serving.Dish the hot soup into bowls topped with some bean sprouts, cilantro and slices of red chili pepper.

PERFECT CHICKEN VEGETABLE SOUP

Steps:

• Heat vegetable oil in a large pot over medium heat. Add chicken breasts, onion, and garlic; cook and stir until chicken is no longer pink in the center, about 5 minutes.
• Pour chicken broth into the pot; bring to a boil. Stir in potatoes, cabbage, and carrot. Simmer soup until potatoes are tender, 30 to 40 minutes.
• Bring soup back to a boil. Drizzle in eggs, stirring until cooked, about 1 minute. Season with salt and pepper.

CHINESE CHICKEN SOUP

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until heated through.

ORIENTAL VEGETABLE SOUP

Steps:

• In saucepan, combine first 6 ingredients. Bring to boil. Reduce heat and simmer 3 minutes.
• Add mushrooms and pea pods. Simmer 2 minutes.
• Garnish with scallion curl and serve.

ORIENTAL CHICKEN SOUP

Steps:

• Heat water to boiling in 3-1uart saucepan.
• Break block of noodles.
• Stir noodles, chicken, bok choy, and carrot into the water.
• Heat to boiling; reduce heat to low.
• Simmer uncovered 3 minutes, stirring occasionally.
• Stir in salt and sesame oil.

ORIENTAL CHICKEN VEGETABLE SOUP

Steps:

• In large sauce pan, cook onions and celery with ginger in butter until tender.
• Add remaining ingredients.
• Simmer about 10 minutes.
• Stir often.

ASIAN CHICKEN AND VEGETABLE SOUP

Steps:

• Place the broth in a large saucepan and bring to a boil. Reduce heat to a slow simmer. Add the chicken and poach until just cooked through, about 8 minutes. Remove the chicken and set aside.
• Whisk the black-bean sauce into the broth. Add the carrots, celery and shiitakes. Simmer until tender, about 12 minutes. Meanwhile, shred the chicken. Remove broth from heat and stir in the chicken, scallions and rice and let stand 5 minutes. Divide among 4 bowls and serve.

SPICY ASIAN CHICKEN SOUP

Steps:

• Combine broth, soy sauce, sugar, chili sauce, lime juice, and ginger and boil 5 minutes. Meanwhile, toss chicken with cornstarch until completely coated. Add chicken and shiitakes to broth and simmer 15 minutes. Remove the pan from the heat and stir in snap peas, red pepper, zest, and cilantro. Let soup stand 2 to 3 minutes before serving.