Asian Chicken and Vegetable Soup

49 Reviews
96% 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.

This recipe is incompatible with your food profile

Preparation : 10 min Cooking : 10 min
380 calories/serving

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 0.2 g
2 cups chicken broth 500 mL
1 cup water 250 mL
1 tbsp fish sauce (nam pla) 15 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
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

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 (540 g)

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

Net Carbs

44 g

Protein

25 g

Vitamin A

58 %

Vitamin C

22 %

Calcium

8 %

Iron

18 %
More info

Claims

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

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2
Vegetables 2
Meat and Alternatives 2
Fats ½
More info
Check out our Meal Plans for Type 2 Diabetes

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

49 Reviews (49 with rating only) 96% would make this recipe again

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.