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Chinese Chicken and Vegetable Soup

Prep Time:

10 minutes

Cook Time:

20 minutes




  • 2 litres chicken stock
  • 1 onion, peeled and roughly chopped
  • 2 celery stalks, roughly chopped
  • 2cm-piece ginger, grated
  • 3 garlic cloves roughly chopped
  • 500g chicken oyster thighs, cut in half, fat removed
  • 200g rooster potatoes, peeled and cubed
  • 1 leek, washed, trimmed and finely sliced
  • 2 carrots, peeled and cut into ribbons
  • 2 tablespoons soy sauce
  • 2 teaspoons of cornflour, dissolved in 1 tablespoon of cold water 4 scallions, thinly sliced


  1. Pour chicken stock into a large saucepan, add onion, celery, ginger, and garlic, and bring to a boil.
  2. Add chicken thighs, cover the pan with a lid, reduce to the lowest set-ting and simmer for 10 minutes to gently poach.
  3. Use a slotted spoon to remove the chicken to a plate; then use two forks to shred finely.
  4. Meanwhile, add potatoes, leeks and carrots to the soup; cook for 5 - 7 minutes and then stir in soy sauce and cornflour mixture and continue to cook for a further 3 - 5 minutes.
  5. Remove from the heat and stir in shredded chicken and scallions.
  6. Ladle into warm bowls and serve.
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