Chicken and vegetable broth

    (23)
    40 min

    An Japanese-inspired soup. Chicken, carrot, mushrooms, mange-tout and spring onions are simmered in a subtly flavoured chicken stock. It's fantastic served as a starter.


    14 people made this

    Ingredients
    Makes: 4 

    • 750ml chicken stock
    • 250ml water
    • 1 tablespoon finely chopped fresh root ginger
    • 1 clove garlic, finely chopped
    • 2 tablespoons soy sauce
    • 2 skinless, boneless chicken breast fillets, cubed
    • 115g fresh mange-tout, trimmed and halved
    • 1 carrot, chopped
    • 3 fresh mushrooms, sliced
    • 2 spring onions, chopped

    Method
    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Bring the chicken stock, water, ginger, garlic and soy sauce to a simmer in a large pot over medium-high heat. Stir in the chicken and return to a simmer. Reduce heat to medium-low and continue simmering until the chicken is tender and no longer pink on the inside, about 15 minutes.
    2. Stir in the mange-tout and carrot and simmer 5 minutes. Add the mushrooms and continue simmering until the vegetables are tender, about 3 minutes. Stir in the spring onions and serve.

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    Chicken and vegetable broth

    Reviews & ratings
    Average global rating:
    (23)

    Reviews in English (17)

    by
    16

    This soup is awesome. My kids asked me to make it the very next day....So we ended up having it two days in a row. The second day we added water chestnuts and bamboo shoots. I added more garlic, scallions, & mushrooms than the original recipe called for because we like a chunky soup. I omitted the carrots. This tastes just like the soup at our favorite (upscale) restaurant. Thanks for sharing!!  -  13 Jan 2010  (Review from Allrecipes US | Canada)

    by
    11

    First, I doubled the recipe as I had to feed four, and my DH loves his Asian food, so I figured he'd eat more than 1 bowl. I served it as an appetizer before a ginger-garlic stir-fry. I did add extra ginger and garlic (as we like it) and only 1 cubed chicken breast, which was quite enough chicken. I also added diced potato to chunk it up since I didn't have the mushrooms or snow peas. I wish I did, it would have really added to the soup! Will try some kale in it next time, too. DH said it was fantastic, better than what our 3 local Japanese steakhouse and our sushi bars serve. He said I have to make it again - often. He also said it was his new favorite soup!  -  05 Jul 2010  (Review from Allrecipes US | Canada)

    by
    10

    This is a nice and light soup I did add some bean sprouts and shredded carrots.  -  25 Sep 2011  (Review from Allrecipes US | Canada)

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