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Chinese Chicken Soup

Michele Vella

For Snack / Other ( Chicken, Soups )


Published on

30 minutes to prepare and 2hrs minutes to cook

Serves 10


6 chicken tighs or 10 chicken legs –(boil in the microwave first for about 40-50mins) it removes a lot of the grease from the chicken.
6-10 spring onions finely chopped
1 large Spanish onion finely chopped
Garlic granules
1 carton of chicken liquid stock
2 tablespoons of veta vegy powder
4-6 carrots peeled and chopped
1-2 whole bock chow finely chopped
½ Chinese cabbage finely chopped
1 can bean sprouts
1 can bamboo shoots
Salt and pepper for taste


While the chicken is cooking use a large pot on a high heat put in the chicken liquid stock and add all your ingredients bring to the boil, then put on medium heat and the chicken once cooked then put on a low heat for at least an hour stirring now and again, then take off the heat and set aside for about 10mins before serving this improves the flavor.


Once cooled it freezes and reheats lovely


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