Z.I.Mahmud
Wondering what to have this weekend? Why not make this Chinese Chicken Vegetable Soup at home! Soup work perfect as source of giving energy. A complete balanced soup now at your home. Enjoy the soup delight!
Ingredients:
- 1 teaspoon vegetable oil
- 1 chicken bouillon cube
- 1 pound boneless chicken cut into bite sized pieces
- 1 broccoli florets
- 1 teaspoon soya sauce
- 1 stalk celery thinly sliced
- 3 onions chopped
- 7 cups water
- 1 cup sliced mushroom
- 1 teaspoon seasame oil
- 1 ounce can baby corn ears
- 1 sliced cube carrots
- 1 teaspoon mint freshen ginger root
Directions:
Heat the vegetable oil in a large Dutch oven or soup pot over medium-high heat, and cook and stir the chicken thigh and breast meat until the chicken is no longer pink inside, about 3 minutes. When the chicken is cooked, stir in the water, chicken bouillon cube, garlic, ginger, soy sauce, and sesame oil. Bring the soup to a boil, and reduce heat to a simmer.
Stir in the baby corn, water chestnuts, carrots, broccoli florets, cabbage, red bell pepper, green onions, celery, zucchini, and snow peas, and simmer until the carrots start to softened, and the broccoli and snow peas turn bright green, 1 to 2 minutes. Mix in the mushrooms, and simmer for 5 more minutes.
