Chinese Chicken Vegetable Soup

Name: Chinese Chicken Vegetable Soup
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Cuisine: Asian, Chinese
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; 8 cups water; 1 chicken bouillon cube; 1 clove garlic, minced; 1 teaspoon minced fresh ginger root; 2 teaspoons soy sauce; ½ 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; ½ 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

Prep:40minCook:15min

We had a Chinese restaurant that made two soups that I loved how they tasted. When they went out of business, we looked for someone else that made these two soups, without much luck. Knowing all the ingredients that were there, I went to work to make my own recipe for this very tasty soup. Plus I'm a big fan of 'make it tasty, fast and easy' which this is, when I run the veggies through my food processor. Also when I not feel well, this is one soup that has all what help me feel better. I also serve this with steamed rice as a side dish for those who want it as well.

Updated at: Mon, 26 Sep 2022 23:46:48 GMT