Chicken and Vegetable soup

This is a really warming Chinese style chicken and vegetable soup perfect for Winter nights.  I got the recipe from Aqsa Khalid of Lahore.  It’s quite simple, but as with most soups you need to produce a good stock for a tasty rich outcome, so be patient – or you will produce a soup that tastes like dishwater!

Chicken and Vegetable soup

Print Recipe
Cuisine: Chinese Serves: 6 Cooking Time: 60 mins


  • 1lb chicken or chicken wings
  • 6 mugs water
  • 4 cloves fresh sliced garlic
  • 2in fresh sliced ginger
  • 2 tsps salt
  • 1 tsp crushed black pepper
  • 3 ozs grated carrots
  • 3 ozs grated/shredded cabbage
  • 4 tsps Soya sauce
  • 2 small eggs, beaten
  • 2 tbs lime/lemon juice
  • 4 tbs cornflour mixed in with half a cup of cold water



Place the chicken in a deep pan, add 6 mugs of water, add the ginger, garlic, salt and pepper and bring to the boil.


Keep on a rolling boil for 45 mins to an hour switch off. Remove the chicken pieces into a dish.


Separate the meat from the bones, discard the bones, use your fingers to break down the meat into tiny pieces, add to the pan and return to boil.


Add the carrots and cabbage, boil altogether for 15-20 mins until vegetables are properly softened, add the soya sauce.


Add the egg in a stream into the boiling soup and stir in quickly with a fork.


Add pepper and lime/lemon juice, just before serving thicken with cornflour mixture and serve immediately, add sliced green chillies to increase heat!

Meal: Starters