Oriental Chicken Vegetable Soup
- Ready In:
- 20mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1⁄4 cup sliced green onion (diagonally)
- 1⁄2 cup sliced celery (diagonally)
- 1⁄4 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 1⁄2 cups water
- 1 1⁄2 cups cubed cooked chicken
- 1 (10 ounce) package of frozen mixed vegetables
- 4 teaspoons soy sauce
- 1⁄4 teaspoon salt
- pepper, to taste
directions
- In large sauce pan, cook onions and celery with ginger in butter until tender.
- Add remaining ingredients.
- Simmer about 10 minutes.
- Stir often.
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Reviews
-
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.
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RECIPE SUBMITTED BY
Trisha W
Fernandina Beach, FL
<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. 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>