Chinese Chicken Vegetable Soup Recipe

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Chinese Chicken Vegetable Soup
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  1. 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.
  2. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 211.68 Kcal (886 kJ)
Calories from fat 160.56 Kcal
% Daily Value*
Total Fat 17.84g 27%
Cholesterol 51.28mg 17%
Sodium 233.23mg 10%
Potassium 203.82mg 4%
Total Carbs 4.19g 1%
Sugars 1.33g 5%
Dietary Fiber 1.19g 5%
Protein 9.03g 18%
Vitamin C 13.6mg 23%
Vitamin A 0.1mg 5%
Iron 2.4mg 14%
Calcium 32.5mg 3%
Amount Per 100 g
Calories 74.42 Kcal (312 kJ)
Calories from fat 56.44 Kcal
% Daily Value*
Total Fat 6.27g 27%
Cholesterol 18.03mg 17%
Sodium 81.99mg 10%
Potassium 71.65mg 4%
Total Carbs 1.47g 1%
Sugars 0.47g 5%
Dietary Fiber 0.42g 5%
Protein 3.17g 18%
Vitamin C 4.8mg 23%
Vitamin A 0.1mg 5%
Iron 0.9mg 14%
Calcium 11.4mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.5
  • 6

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol,
  • sugar free

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