VERIFIED BY Taste of Home Test Kitchen
- 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. Yield: 6 servings.
Originally published as Chinese Chicken Soup in Weeknight Cooking Made Easy Annual 2005, p84
Reviews forChinese Chicken Soup
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Oct. 25, 2012
"I added red pepper flakes for a kick of spice. This is a great recipe especially on a cold snowy day"