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Oriental Chicken and Vegetable Soup

47 Reviews
95% would make this recipe again

A soup with vegetables, thin slices of chicken and rice sticks in a chicken broth.

This soup, a meal in itself and inspired by the famous Vietnamese Pho soup, is ideal to use up leftovers from a Chinese fondue.

Preparation : 10 min Cooking : 10 min
380 calories/serving
  • Very easy
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Kid-friendly

Ingredients

1/2 tbsp canola oil 8 mL
1/2 shallots, finely chopped 20 g
1 clove garlic, minced
1/2 tbsp gingerroot, grated 7 g
1/2 dried chili peppers, minced 0.4 g
2 cups chicken broth 500 mL
1 cup water 250 mL
1 tbsp fish sauce (nam pla) 15 mL
160 g chicken for Chinese fondue
80 g rice sticks (noodles)
1 carrots, grated 100 g
1 green onions/scallions, thinly sliced
4 button (white) mushrooms, thinly sliced 55 g
1 1/2 cup soybean sprouts 100 g
salt [optional]
ground pepper to taste [optional]

Before you start

Individual 500 ml (2 cups) serving bowls are needed.

Method

  1. Heat the oil in a saucepan over medium-low heat. Add the shallot, then sauté 2-3 min. Add the garlic, ginger and chili pepper. Sauté 3 min with stirring. Pour in the broth and water, then add the fish sauce and a little salt and pepper. Bring to a boil, then lower the heat and simmer a few minutes. Adjust the seasoning. Add the chicken slices, warm up the broth 1 min, then take the saucepan off the heat.
  2. Meanwhile, cook the rice sticks for about 4 min in a large pot of salted boiling water. Drain in a colander, then rinse and drain again. Set aside.
  3. Prepare the vegetables: Grate the carrots, then thinly slice the green onions and mushrooms. Portion out the vegetables into individual serving bowls. Add the soybean sprouts and cooked rice sticks. Pour in the hot broth and serve.

Nutrition Facts Table

per 1 Serving (540g)

Amount

% Daily Value

Calories

380

Fat

10 g

16 %

Saturated 1.8 g
+ Trans 0.1 g

9 %

Cholesterol

40 mg

Sodium

1340 mg

56 %

Carbohydrate

48 g

16 %

Fibre

4 g

15 %

Sugars

3 g

Protein

25 g

Vitamin A

58 %

Vitamin C

22 %

Calcium

8 %

Iron

18 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 2 ¾ servings
Grain Products : 1 ½ servings
Milk and Alternatives : 0 serving
Meat and Alternatives : ¾ serving

Claims

This recipe is :
Free  :
Added Sugar, Trans Fat
Low  :
Saturated Fat
Source of  :
Calcium, Fibre, Vitamin B12, Vitamin C, Vitamin E
Good source of  :
Copper, Iron, Pantothenic Acid, Vitamin B1, Vitamin B2
Excellent source of  :
Folacin, Magnesium, Manganese, Niacin, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B6, Vitamin K, Zinc

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2
Vegetables 2
Meat and Alternatives 2
Fats ½

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Members' Reviews

47 Reviews (47 with rating only ) 95% would make this recipe again

This recipe is in the following categories

Vegetables | Poultry | Soups | Main courses/Entrées | High Iron | Kosher | Low Saturated Fat | Halal | Asian