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Chinese Chicken Soup

This attractive simple soup begins with frozen stir-fry vegetables. Convenient refrigerated minced gingerroot adds to the Asian flavor.
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    6 servings


  • 3 cans (14-1/2 ounces each) chicken broth
  • 1 package (16 ounces) frozen stir-fry vegetable blend
  • 2 cups cubed cooked chicken
  • 1 teaspoon minced fresh gingerroot
  • 1 teaspoon soy sauce
  • 1/4 teaspoon sesame oil


  • In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until heated through.
Nutrition Facts
1-1/2 cups: 149 calories, 4g fat (1g saturated fat), 42mg cholesterol, 936mg sodium, 11g carbohydrate (2g sugars, 3g fiber), 17g protein.

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