Oriental Chicken and Vegetable Soup

Oriental Chicken and Vegetable Soup

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.

2 servings
Preparation 10 min
Cooking 10 min

400 calories per serving 


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, low-sodium   500 mL
1 cup water   250 mL
1 tbsp fish sauce (nam pla)   15 mL
1 pinch salt [optional]   0.1 g
  ground pepper to taste    
160 g chicken for Chinese fondue    
80 g rice sticks (noodles)    
1 carrots, grated   100 g
1 green onions/scallions, thinly sliced   15 g
4 button (white) mushrooms, thinly sliced   55 g
1 1/2 cup soybean sprouts   100 g

Before you start

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


  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

Nutrition Facts

per 1 serving (540g)


% DV*

* DV = Daily Value




11 g

17 %

Saturated 2 g
+ Trans 0.1 g

11 %


45 mg


750 mg

31 %


49 g

16 %


4 g

15 %


3 g


28 g

Vitamin A

60 %

Vitamin C

20 %


8 %


20 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: servings
Grain Products: serving
Milk and Alternatives: 0 serving
Meat and Alternatives: ¾ serving

More info


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

More info

This recipe is in the following categories: Poultry | Vegetables | Main courses/Entrées | Soups | Halal | High Iron | Kosher | Asian

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