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American-Oriental Chicken Soup

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Submitted by llquinn

Quick Asian-style chicken soup with ginger, green onions, soy sauce, hoisin, and crunchy water chestnuts. A 30-minute leftover-chicken rescue with real flavor depth.

YIELD

4 servings

PREP

10 min

COOK

15 min

READY

30 min

This Asian-style chicken soup takes a cup of leftover chicken and a pantry of basic East Asian ingredients and turns out a bright, fragrant bowl in half an hour flat. It’s the kind of soup that tastes like it was simmering all afternoon, even though you only started cooking 15 minutes ago.

The key move is building the broth in layers. A slice of fresh ginger, sliced green onions, and celery go into chicken stock first and infuse for 10 minutes on a gentle simmer (long enough to pull out the ginger’s warmth and the scallions’ aromatic oils without turning them bitter). Cooked chicken, soy sauce, and hoisin sauce come in second, just to heat through and add savory depth. Canned water chestnuts go in last to preserve their signature crunch. A rushed soup skips these stages and ends up flat.

Kitchen Tips

  • Use homemade or a quality store-bought chicken broth if you can. This soup is broth-forward, and bland stock shows.
  • Slice the ginger thin rather than crushing it. Thin slices release flavor without overwhelming the subtle hoisin notes.
  • Don’t over-simmer after adding the chicken. Pre-cooked chicken dries out quickly in boiling liquid.
  • Taste before salting. Soy sauce and hoisin both carry plenty of sodium.

Variations

  • Add sliced shiitake mushrooms or bamboo shoots along with the water chestnuts for more texture.
  • Stir in cooked rice noodles or thin egg noodles at serving time for a heartier soup.
  • Garnish with sliced chili, fresh cilantro, or a drizzle of sesame oil right before serving.

Ingredients

6 1.4
CUPS L CHICKEN BROTH
1 1
SLICE SLICE GINGER *
2 2
BUNCH BUNCH SCALLIONS, SPRING OR GREEN ONIONS
sliced *
2 2
STALKS EACH CELERY
sliced
2 473
CUPS ML CHICKEN
cooked
1 5
TEASPOON ML HOISIN SAUCE *
1 1
CAN CAN WATER CHESTNUT *

Directions

PUT THE CHICKEN STOCK in a soup pot and set over high heat.

Add the ginger, green onions and celery. Bring to the boil, reduce heat, and simmer 10 minutes.

Add the chicken, soy sauce and hoisin sauce and simmer 5 minutes.

Add the water chestnuts. Taste for seasoning and add salt and pepper.

Serve hot. May be made ahead a day.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 458g (16.2 oz)
Amount per Serving
Calories 293 30% from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 73mg 24%
Sodium 1107mg 46%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 2%
Sugars g
Protein 61g
Vitamin A 3% Vitamin C 6%
Calcium 3% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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