Chinese Chicken and Vegetable Soup

Chinese Chicken and Vegetable Soup

After I made the mussels dish with the Asian flair, I found I was craving more of that ‘clean’ taste of ginger and green onions.  My market had organic chicken stock on sale so I decided this would be a quick way to make some Chinese soup.  I am thrilled with the flavours that evolved from this dish – it has just a hint of the spring season that we are all hoping will come soon.

Chinese Chicken and Vegetable Soup

 This dish takes just 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!

This dish does not have a lot of ingredients so it’s certainly budget-friendly and I found it a nice change from the heavier soups that I’ve been making all winter.  I LOVE soup and could have a bowl every day but sometimes you just need to mix things up a little.

Chinese Chicken and Vegetable Soup

 I used a lot of bok choy in this dish and this bright green member of the cabbage family adds a lot of flavour, vitamins and crunch.  I added it just 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.

I used organic chicken for this recipe and that’s not so budget-friendly.  I’d be interested to know what people are paying in the US for it because in Canada it is going for $15/lb!   I bought two small breasts for $10.50 but I am going to start looking for alternatives to chicken.  Not sure what that will be but there has to be a more inexpensive substitute for these penny-wise meals.  And NO, I’m not going the tofu route, lol.  I keep buying that stuff and it sits in my fridge and I stare at it until it goes bad and I toss it.  I’ve given up – I just can’t bring myself to cook it!

You can easily double this recipe so if you have a big crew to feed, go for it.  Hope everyone is having a great week.  Cheers!

Chinese Chicken and Vegetable Soup

Chinese Chicken and Vegetable Soup
Author: Robyn @
Prep time:
Cook time:
Total time:
Serves: 6
  • 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)
  • 3/4 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
  1. In large soup pot bring chicken stock to a boil, adding pasta and cook for 4 minutes.
  2. Reduce heat to med-high and add all remaining ingredients except bok choy and green onions. Cook for 10 minutes or until chicken is no longer pink.
  3. Add bok choy and cook 5 more minutes. Remove from heat.
  4. Add green onions to each dish before serving.
Serving size: 2 cups Calories: 294


  • Reply
    February 6, 2014 at 8:05 pm

    I too love chinese food and this soup looks and sounds so good! I wish I could reach out and taste it. With the ginger added and bok choy, it also sounds healthy. You are an amazing cook Robyn. xoxo Linda

    • Reply
      February 7, 2014 at 3:57 am

      Awwhh, thanks, Linda! Coming from you, that is high praise indeed! I so enjoyed our chat the other day, sweet friend and I can hardly wait to see pictures of your upcoming luncheons! Hope you’ve had a fabulous week. xoox

  • Reply
    February 7, 2014 at 10:22 am

    This is so fresh and light and I’m tired of preparing and serving heavy food. This will be a welcome change.

    • Reply
      February 7, 2014 at 11:36 am

      Hi Susan,
      I’m with you. I’m really in need of some light fare. Thanks for your visit today. Always a pleasure to see you.

  • Reply
    February 7, 2014 at 10:24 am

    I love chiken soup!
    I adore Chinese chiken soup!
    So good!
    Have a happy weekend, my dear!

    • Reply
      February 7, 2014 at 11:36 am

      LOL, And I love your enthusiasm, Nina! Take care, my friend. xo

  • Reply
    Jane Gleason
    February 7, 2014 at 11:02 am

    Robyn, Thanx I have been looking for a new kick for Chicken soup. Jane

    • Reply
      February 7, 2014 at 11:38 am

      Hiya Jay,
      You’re most welcome, Cous. Thanks for popping in – talk over the weekend?

  • Reply
    February 7, 2014 at 3:40 pm

    Robyn your food looks amazing! I’m paying about $8 per pound here in the US for organic chicken. Wait till I tell my husband what a deal that is! The price sure has me looking for ways to cut back my meat consumption. This soup actually works pretty good for that. Rather than laying an entire chicken breast on everyone’s plat, we can cut some up for the soup and make it go further. Thanks for sharing this beautiful soup with our Let’s Get Real readers. Please pass me a bowl and a spoon. I’m ready to eat!

    • Reply
      February 8, 2014 at 9:48 am

      Thanks so much, Christina! I figured your chicken was about half the cost of ours. It’s crazy! I agree, it’s a great way to stretch those preciously priced birds and I’m determined to find more ways. People should not have to cringe every time they go into the grocery store and worry about how much they’ll be spending.
      Your kind words are SO appreciated! Love when you visit and I love linking up to blogs who are all about the real stuff. Enjoy your weekend.

  • Reply
    Anita Rivera
    February 7, 2014 at 4:41 pm

    Good glory, is this not gorgeous? Your soup reminds me of the most fabulous soup I had at a place called OLLIES in New York City. There were what seemed to be endless noodles! But I love the fact that there are lots of greens involved!

    I love your site; right now, your soups are a great source for us since we are still under a deep freeze that simply will not stop. Thank you Robyn, for the work you put into your posts to share. And thank YOU for coming to visit! HAPPY FEBRUARY! Anita

  • Reply
    February 8, 2014 at 9:52 am

    Oh my gosh, Anita – you are too sweet! Your kind comments will push me through those days when there is no light streaming in the windows and I’m wondering how on earth I’m going to make the food look edible, lol. Very much appreciated.
    For those wanting a visual and heartwarming respite, visit Anita’s blog and be transported with her lovely words and music.
    Have a wonderful weekend!

  • Reply
    Bam's Kitchen
    February 9, 2014 at 12:50 am

    Great flavours in your soup and love the photos. I hear you loud and clear regarding the organic chicken prices being so high. Yikes! In HK, its also very high and have to add shipping and handling from US or Canada and it is even more. I guess the secret is more veggies and noodles and less chicken. I am pinning this recipe!

  • Reply
    February 9, 2014 at 10:05 am

    Thanks so much, Bobbi! Yes, I think you’re right – more veggies and noodles. I can’t imagine the cost for you in HK – wow! Thanks so much for the pin! Have a great Sunday.

  • Reply
    February 9, 2014 at 1:39 pm

    I like this! Though, honestly, I’d probably leave out the mushrooms. Anyway, I love bok choy and am fortunate enough to have easy access to lots of Asian produce/ingredients where I live in Hawaii. This would be perfect for our of our rainy season days!

    • Reply
      February 10, 2014 at 7:26 am

      Hi Natashalh,
      Mushrooms are either loved or hated, aren’t they? No one seems to be on the fence about them! I’m loving this soup right now because it’s light. And I sure would love to be in Hawaii at the moment. I’ve visited Kauai often. Have a great day.

  • Reply
    February 10, 2014 at 7:14 am

    This look very yummy! I agree I can’t do tofu, I would just let it go bad…and then there is that to deal with. Haha. Can’t wait to give this a shot!

    • Reply
      February 11, 2014 at 12:50 pm

      LOL, that’s true. Thanks for your visit!

  • Reply
    February 10, 2014 at 3:00 pm

    This looks so fresh and definitely reminds me of spring – can’t wait to get my hands in that dirt : ) Have a great week Ms. Robyn!

  • Reply
    February 11, 2014 at 12:53 pm

    I can’t wait either, Mindy, because I know you’ll create something fabulous for us! Hope your Tuesday is going great, my friend. xo

  • Reply
    February 11, 2014 at 9:07 pm

    Perfect for the soup weather that is hanging around in many parts of the country! Thanks for sharing the recipe at the Healthy Tuesday hop. 🙂

  • Reply
    Pamela @ Brooklyn Farm Girl
    February 13, 2014 at 3:47 pm

    I am obsessed with Chinese soups so I can’t wait to try your recipe here!

    • Reply
      February 14, 2014 at 9:41 am

      Thanks, Pamela. I’ve been dipping more and more into Asian flavours lately and I’m loving them too.

  • Reply
    Foodies & Crafties Soirée - Blog Hop & Link Party #13 | The TipToe Fairy
    February 13, 2014 at 4:46 pm

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  • Reply
    Stephanie Pass
    February 13, 2014 at 4:53 pm

    Love this! Congratulations! You’re being featured on Foodies & Crafties Soiree today!

    • Reply
      February 14, 2014 at 9:42 am

      Thanks so much, Stephanie! What a treat. Love your link party, there is always lots of inspiration there.

  • Reply
    February 13, 2014 at 8:44 pm

    That soup looks amazing Robyn!! We love everything Asian inspired in our house, so this soup will be perfect! Thank you so much for sharing with us at Best of the Weekend. Pinned to our party board. 🙂

    • Reply
      February 14, 2014 at 9:43 am

      Thanks so much, Lisa, and thanks for the pin, too! I really loved the way the flavours melded in this one. Hope you enjoy it:)

  • Reply
    February 28, 2014 at 11:05 pm

    I love all the healthy vegetables in this soup. Thanks for linking up to Saturday Dishes Asians recipes. I pinned this dish.
    Diane Roark
    recipesforourdailybread com

    • Reply
      March 1, 2014 at 2:15 pm

      Thanks, Diane, and thanks so much for the pin! Have a great weekend.

  • Reply
    Kerry C
    March 1, 2014 at 12:11 pm

    I’ve never had Asian soup like this. It will have to go on my list to try. I’ve always been an egg drop soup kind of girl. Thanks for sharing at Saturday Dishes.

    • Reply
      March 1, 2014 at 2:16 pm

      I have to say I’ve never made or even tried egg drop soup but I hear it’s delicious. One for the list! Thanks for popping by, Kerry.

  • Reply
    September 22, 2014 at 10:11 am

    Have you got any other articles associated with this one??!

    My partner and I wish to investigate a little more about this
    particular theme!!!! 🙂 I really love the
    articles, however I really want extra facts relating to biscuit recipes.
    Thanks for the tips!!!
    Mac recently posted…MacMy Profile

  • Reply
    October 24, 2014 at 6:01 am

    This is a wonderful recipe you have made Robyn! It looks so fresh!
    For a very ‘clear’ broth, I always pre boil my noodles in plain water until cooked and discard the water. The water is very starchy and that is what often makes soups cloudy. Then place the noodles in the serving bowls. When all your soup ingredients are ready, add that with the broth the the bowls and that’s how I do it!

    For the Tofu, if you can go to a Chinese store and buy the fresh tofu, it is often in plastic containers sitting in water. This is very nice. It is very silky and delicate, and nothing like the tofu you get in those pre vacuumed packs, cut into cubes and very gently place in the broth at the very end to heat through. I am sure you will enjoy the Chinese tofu!!

    • Reply
      October 24, 2014 at 6:06 am

      Such a great tip for cooking and adding the noodles! Thanks so much, Mary. I will definitely do that next time. I will check out the tofu as well. At some point I’ve GOT to try it, lol! Thanks so much for visiting 🙂
      Robyn recently posted…Tuesday TidbitsMy Profile

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  • Reply
    October 25, 2015 at 8:58 am

    This looks very tasty! Always looking for new ways to enjoy baby bok choy 🙂 Thanks for posting and I can’t wait to try!

  • Reply
    March 16, 2016 at 1:43 pm

    Is it ground ginger you use or fresh

    • Reply
      March 16, 2016 at 1:54 pm

      I used fresh ginger, Sharon, but you could minced ginger in a jar and likely ground ginger would be ok, too. 🙂
      Robyn recently posted…Thai Beef SaladMy Profile

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