Chinese Chicken and Vegetable Soup
Simply Fresh Dinners:
Simply Fresh Dinners:
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  • 30 minutes to make and if you ask your butcher to chop up your chicken for you it’s a real time saver. I’m not really a fan of handling raw chicken and decided to ask him. He was happy to do it and has a machine that gets the job done in 3 minutes It saves you so much clean up afterwards that it’s well worth it. I’ll be putting him to work a lot in the future!
  • 5 minutes before the soup was done to keep it light and fresh. This veggie is packed with loads of Vitamin A and C and one cup contains 100% of the daily Vitamin A requirements.
  • 10 mins
  • 20 mins
  • Ingredients
  • 6 cups organic chicken broth
  • 6 oz rice pasta – any type will do. I used spaghetti
  • 1 lb carrots. I used baby carrots to save time
  • 1 can organic mushrooms (fresh is even better)
  • ¾ lbs chicken, cut into bite sized pieces
  • 1 cup cabbage, chopped
  • 1.5 tablespoons low sodium soy sauce
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons ginger
  • 1 lb bok choy, remove root. Leaves coarsely chopped
  • 4 green onions, chopped



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