Asian Chicken & Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 166.4
  • Total Fat: 3.3 g
  • Cholesterol: 34.2 mg
  • Sodium: 1,367.2 mg
  • Total Carbs: 17.2 g
  • Dietary Fiber: 3.8 g
  • Protein: 17.9 g

View full nutritional breakdown of Asian Chicken & Vegetable Soup calories by ingredient
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Quick use of leftover vegetables & chicken breast Quick use of leftover vegetables & chicken breast
Number of Servings: 2


    Chicken Stock, Broth 4 Cups
    1 Clove Garlic, minced
    1 Tbsp Fresh Ginger, minced
    1 tsp Tamari (soy sauce)
    1/2 tsp Sriracha
    1 tsp Sesame Oil
    1 Cup thinly sliced Zucchini
    1 Cup thinly slided Onion
    1 Boneless, Skinless Chicken Breast
    2 TBS Thai Basil
    Fresh Lime


Heat the stock, garlic, ginger, sriracha & tamari to boil. Add the Chicken breast & poach for 15 - 20 minutes. Remove the breast & set it aside to cool. Turn off the heat to the stock & add the vegetables. Let the vegetables sit in the hot stock while the chicken cools. When cool enough shred the chicken & add to the pot. Reheat, & add 1 tsp of sesame oil. Split between 2 bowls. Garnish with thai basil & a generous sqeeze of fresh lime.

This would be good with the addition of other vegetables like carrots, celery, cabbage & bean sprouts. I just used what I had on hand for a quick lunch. It was surprisingly satisfying.

Serving Size: 2 Large Bowls Soup

Number of Servings: 2

Recipe submitted by SparkPeople user TAMI39.

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