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Chinese chicken soup – the easy and quick version

Hello everyone!

One of my favourite soups is Chinese chicken soup.

When you add noodles or have a slice of bread on the side it is a whole meal and it is a very good freezer supper as well. I take it out of the freezer before going to work in the morning, leave it to thaw in the fridge and heat it in the microwave in the evening.

I have a very elaborate recipe for this (which I haven’t made in a very long time, I must admit) but thought I’d give you the easy and quick version now.

Happy cooking!



Chinese chicken soup – the easy and quick way


  • 200 g chicken breast (cubed)
  • 3 tbsp olive oil
  • 1 500 g bag of Chinese wok vegetables
  • 1 l water
  • 2 chicken stock cubes
  • 4 tbsp soy sauce
  • 2 tbsp sesame oil
  • pepper
  • salt


  • Heat 1 tbsp of olive oil in a frying pan.
  • Season the chicken with salt and pepper and bake in the hot olive oil until golden brown on both sides.
  • Meanwhile heat the other 2 tbsp of olive oil in a large saucepan and add the Chinese wok vegetables.
  • Sautee for about five minutes.
  • Add the water, stock cubes, soy sauce and chicken (+ its juices).
  • Deglaze the pan you baked the chicken in with a little water, scrape off the sticky bits and add everything to the saucepan.
  • Bring to boil and gently cook for 20 minutes.
  • Add the sesame oil.
  • Spoon into bowls or plates and enjoy.


  • Sometimes I add glass noodles. They don’t take a long time to get ready and I usually get them into the soup 5 minutes before the end of cooking.
  • Mostly I have it with a piece of toast or a small bowl of rice.

20160308 Chinese chicken soup


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