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If you're craving something warm, comforting, and packed with flavor, this Chinese Chicken Vegetable Soup is just the thing. It's a delightful blend of tender chicken, fresh vegetables, and aromatic spices that will make your taste buds dance. Perfect for a cozy night in or when you need a little pick-me-up, this soup is both nourishing and delicious. Let's dive into the recipe and get cooking!
What You Will Need for This Soup
Read more: Chinese Chicken Stew
What you will need to make Chinese Chicken Vegetable Soup
- Chicken breast: Adds protein and a hearty texture, making the soup filling and nutritious.
- Chicken broth: Forms the flavorful base, infusing the soup with rich, savory taste.
- Carrots and celery: Provide a sweet, earthy flavor and a satisfying crunch.
- Mushrooms: Add umami depth, enhancing the overall taste with a meaty texture.
- Garlic and ginger: Infuse the soup with aromatic, spicy notes, boosting flavor complexity.
- Soy sauce: Adds a salty, umami-rich element, balancing the flavors perfectly.
- Spinach leaves: Contribute a fresh, slightly bitter taste and vibrant color.
Essential Tools and Instruments
What tools/instruments will be needed to make Chinese Chicken Vegetable Soup Recipe
- Large pot: Essential for cooking all ingredients together, ensuring even heat distribution and proper melding of flavors.
- Knife: Needed for slicing vegetables and mincing garlic, providing precise cuts for uniform cooking.
- Cutting board: Provides a stable surface for chopping vegetables and preparing chicken, keeping the process clean and organized.
- Wooden spoon: Ideal for stirring ingredients without scratching the pot, ensuring even cooking and preventing sticking.
- Measuring spoons: Ensures accurate measurement of spices and seasonings, maintaining the balance of flavors in the soup.
Chinese Chicken Vegetable Soup
Ingredients:
Main Ingredients
- 2 cups Chicken breast, cooked and shredded
- 4 cups Chicken broth
- 1 cup Carrots, sliced
- 1 cup Celery, sliced
- 1 cup Mushrooms, sliced
- 2 cloves Garlic, minced
- 1 tbsp Soy sauce
- 1 tsp Ginger, grated
- to taste Salt and pepper
- 2 cups Spinach leaves
Instructions:
- 1. In a large pot, heat a bit of oil over medium heat. Add garlic and ginger, sauté for 1 minute.
- 2. Add carrots, celery, and mushrooms. Cook for 5 minutes until slightly tender.
- 3. Pour in chicken broth and bring to a boil.
- 4. Add shredded chicken, soy sauce, salt, and pepper. Reduce heat and simmer for 15 minutes.
- 5. Stir in spinach leaves and cook for another 2 minutes until wilted.
- 6. Serve hot.
Notes:
Read more: Chinese Casserole Recipe
Nutrition value:
Keywords:
Make Ahead and Freezing Tips
Make Ahead Instructions
- Cook chicken and shred it.
- Chop all veggies.
- Store chicken and veggies separately in airtight containers in the fridge.
- When ready to cook, follow the recipe from step 1.
Freezing Instructions
- Prepare soup completely.
- Let it cool to room temperature.
- Pour into freezer-safe containers, leaving some space at the top.
- Freeze for up to 3 months.
- To reheat, thaw in the fridge overnight, then warm on the stove.
Adding a splash of rice vinegar to the soup just before serving can enhance the flavors and give it a subtle tangy kick.
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