Oriental Chicken Vegetable Soup

"This is a VERY QUICK, simple recipe, yet very tasty! Makes a wonderful meal with a salad and bread. I believe this recipe was put out by Campbell Soup."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
20mins
Ingredients:
12
Serves:
4
Advertisement

ingredients

  • 14 cup sliced green onion (diagonally)
  • 12 cup sliced celery (diagonally)
  • 14 teaspoon ground ginger
  • 1 tablespoon butter or 1 tablespoon margarine
  • 1 (10 3/4 ounce) can condensed chicken noodle soup
  • 1 (10 3/4 ounce) can condensed chicken with rice soup
  • 3 12 cups water
  • 1 12 cups cubed cooked chicken
  • 1 (10 ounce) package of frozen mixed vegetables
  • 4 teaspoons soy sauce
  • 14 teaspoon salt
  • pepper, to taste
Advertisement

directions

  • In large sauce pan, cook onions and celery with ginger in butter until tender.
  • Add remaining ingredients.
  • Simmer about 10 minutes.
  • Stir often.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. I had made Derf's recipe for an Asian Chicken soup in the past and it was a hit with my children, so I knew the overall taste would be fine (ginger and soy sauce), Next time I would remove the mixed vegetables and the chicken 'n rice soup, and instead add another can of chicken noodle and snow peas.
     
  2. This soup is outstanding! Cannot believe the taste so homemade even adding to cans of soup. We all loved it here and will definitely be put in tomake again cookbook. Thanks Trisha W
     
  3. Easy and good. I used two cans of chunk white chicken and did not add the salt as the soy sauce and condensed soups have plenty.
     
  4. This was very quick and easy. It got mixed reviews so I had everyone rate it and averaged it out to get the rating. Some didn't like the ginger/soy flavor in the broth. I will make this again and leave those out to make everyone happy. Bullwinkle
     
  5. Super good! Really amazing, and so easy for a weeknight meal. I must confess, that I forgot to add the frozen veggies, but it was still wonderful, the hubby had to helpings, and so did our 3 year old!...Super tasty.
     
Advertisement

RECIPE SUBMITTED BY

<p>I was born and raised in Tulsa, Oklahoma. Have lived from Arkansas to Memphis to Maine to Minnesota to Texas to CA and now Illinois since I have been married. I have 4 children (3 grown daughters and 1 grown son) and 11 grandsons. The oldest turned 12 in Aug.'14 and the youngest was born Oct. 5, 2014. &nbsp;I taught elementary school (both public and private) for 16 years, then worked for 6 years as a principal for a private Christian school. I am now a Dyslexia Testing Specialist and Tutor in private practice and I love my work. The cookbook I have used most during my 37 years of marriage is the Better Homes and Garden New Cook Book (red and white checkered.) I still get it out frequently and several of its recipes have become regulars in my house.</p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes