Why You’ll Love This Asian Chicken and Vegetable Soup
- It’s a flavor bomb in the best way. The combination of fresh ginger, garlic, and a touch of soy sauce creates a broth that’s far more complex than the sum of its parts. It’s savory, a little spicy, and deeply aromatic.
- It’s incredibly flexible. This soup is a fantastic template. Don’t have bok choy? Use spinach. Want more protein? Add some shrimp at the end. It’s a great recipe to make your own based on what you have on hand.
- It feels both light and deeply satisfying. Unlike heavy, cream-based soups, this one is broth-forward, making it feel refreshing. But thanks to the protein from the chicken and the fiber from the veggies, it’s a meal that will keep you full and happy.
- It comes together surprisingly fast. By using a simple poaching method for the chicken right in the broth, you build layers of flavor while keeping the cooking process streamlined. You can have a gorgeous, restaurant-quality soup on the table in well under an hour.
Ingredients & Tools
- 1 tbsp neutral oil (like avocado or grapeseed)
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 6 cups low-sodium chicken broth
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 lb boneless, skinless chicken breasts
- 4 oz shiitake mushrooms, stems removed and sliced
- 2 medium carrots, julienned or thinly sliced
- 1 red bell pepper, thinly sliced
- 2 baby bok choy, ends trimmed and chopped
- 2 scallions, thinly sliced (for garnish)
- 1 tbsp fresh lime juice
- 1 tsp sesame oil (for finishing)
Tools: A large stockpot or Dutch oven, a sharp knife, a cutting board, and a ladle.
The quality of your broth really is the foundation here, so a good low-sodium chicken broth makes a difference. And don’t skip the fresh ginger and garlic—they’re non-negotiable for that authentic, fragrant base. The sesame oil at the end is the magic touch, so have it ready!
Serves: 4 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Low-sodium broth is key. Since we’re adding soy sauce, starting with a low-sodium broth gives you complete control over the salt level. You can always add more salt at the end, but you can’t take it out!
- How to julienne carrots (the easy way). Don’t be intimidated! You can use a julienne peeler, or simply slice the carrot into thin planks, stack the planks, and then slice them into thin matchsticks. It’s okay if they’re not perfect—the goal is just thin, uniform pieces that cook quickly.
- Don’t skip the garnish. The fresh scallions and a squeeze of lime juice right before serving are not just for looks. They add a crucial layer of freshness and brightness that cuts through the richness of the broth.
- Mise en place is your friend. This soup comes together fast once you start cooking. Taking a few minutes to chop all your vegetables and have your ingredients measured out will make the process feel smooth and effortless.
How to Make Asian Chicken and Vegetable Soup
Step 1: Start by building your aromatic base. Heat the neutral oil in your large stockpot or Dutch oven over medium heat. Add the sliced onion and cook for about 3-4 minutes, until it starts to turn translucent and soften. You’ll notice the kitchen starting to smell amazing already. Now, add the minced garlic and grated ginger. Stir constantly for just about 30 seconds to a minute—you want them to become fragrant, but be careful not to let them burn, as that will make them bitter.
Step 2: It’s broth time! Carefully pour in the 6 cups of chicken broth and the 2 tablespoons of soy sauce. Give everything a good stir, scraping the bottom of the pot to lift up any tasty browned bits from the onions. Now, gently add the whole chicken breasts to the pot. The goal here is to poach them gently. Bring the broth to a gentle simmer—not a rolling boil—then reduce the heat to low, cover the pot, and let the chicken cook for about 15-20 minutes, or until it’s cooked through and easily shreds with a fork.
Step 3: While the chicken is cooking, this is the perfect time to prep your remaining vegetables if you haven’t already. Slice the mushrooms, julienne the carrots and bell pepper, and chop the bok choy. Keeping the bok choy leaves separate from the thicker white stems can be helpful, as the stems take a tiny bit longer to cook.
Step 4: Once the chicken is cooked, carefully remove it from the pot and place it on a cutting board. Let it rest for a few minutes until it’s cool enough to handle. Meanwhile, increase the heat under your broth to medium-high and bring it back to a simmer. Add the harder vegetables first: the carrots and the white parts of the bok choy (if you separated them). Let them cook for about 3 minutes to soften slightly.
Step 5: Now, add the mushrooms and red bell pepper to the pot. Let them simmer for another 3-4 minutes. You’re looking for the vegetables to be tender-crisp—they should still have a bit of bite and vibrant color, not be mushy. Then, stir in the green parts of the bok choy and cook for just one final minute until they’re wilted.
Step 6: While the veggies are cooking, use two forks to shred the chicken breast. It should pull apart easily. Once the vegetables are perfectly cooked, return all of the shredded chicken back to the pot. Give everything a good stir to combine and heat the chicken through, which should only take a minute.
Step 7: The final touches! Turn off the heat. Now, stir in the fresh lime juice and that precious teaspoon of sesame oil. Taste the broth—this is your moment. Does it need a pinch more salt? A bit more lime? Adjust to your liking. Ladle the soup into bowls and garnish generously with the sliced scallions. Serve immediately while it’s piping hot.
Serving Suggestions
Complementary Dishes
- Steamed Jasmine Rice — Spooning the soup over a bed of fluffy rice turns it into a more substantial, comforting meal. The rice soaks up the delicious broth beautifully.
- Simple Summer Rolls — The fresh, cool, and crunchy texture of summer rolls filled with shrimp and herbs provides a wonderful contrast to the warm, savory soup.
- Stir-Fried Green Beans — A side of garlicky stir-fried green beans adds a different texture and a robust, savory element that complements the soup’s lightness.
Drinks
- Iced Green Tea — The slight bitterness and clean finish of iced green tea help cleanse the palate between spoonfuls, making each bite taste fresh.
- A Crisp Lager — A light, easy-drinking lager won’t overpower the soup’s delicate flavors and its carbonation cuts through the richness nicely.
- Ginger Tea — A warm cup of ginger tea doubles down on the cozy, soothing ginger notes in the soup, making the whole meal feel even more restorative.
Something Sweet
- Mango Sticky Rice — The sweet, creamy coconut flavor and fresh mango are a classic and perfect way to end an Asian-inspired meal on a sweet note.
- Lychee Sorbet — A few scoops of light, floral lychee sorbet are incredibly refreshing and not too heavy, making it an ideal dessert after this soup.
- Fortune Cookies — It’s a fun, classic finish! The simple, sweet crunch of a fortune cookie adds a little whimsy and a perfect tiny bite of sweetness.
Top Mistakes to Avoid
- Mistake: Boiling the chicken aggressively. A rolling boil will make the chicken tough and rubbery. The key is a gentle simmer to poach it gently, resulting in tender, shreddable meat.
- Mistake: Overcooking the vegetables. You want them tender-crisp, not mushy. Add them in stages based on their cooking time (carrots first, leafy greens last) to ensure they all have the perfect texture.
- Mistake: Adding the sesame oil too early. Sesame oil has a delicate flavor that diminishes with high heat. Stirring it in at the very end, off the heat, preserves its wonderful aroma and taste.
- Mistake: Skipping the acid. The lime juice at the end is not optional! It brightens all the other flavors and balances the saltiness of the soy sauce. Taste before and after adding it—you’ll see what a difference it makes.
Expert Tips
- Tip: Make a double batch of broth. The broth freezes beautifully. Next time you’re craving this soup, you can just thaw the broth, add fresh veggies and chicken, and have dinner ready in 15 minutes.
- Tip: Use leftover rotisserie chicken. For an ultra-fast version, skip poaching the chicken. Sauté the aromatics, add the broth, bring to a simmer, add your veggies, and then just stir in 3-4 cups of shredded cooked chicken at the end to heat through.
- Tip: Infuse even more flavor. Add a stalk of lemongrass (bruised with the back of your knife) to the broth while the chicken is poaching. Remove it before serving for an incredible, aromatic depth.
- Tip: Spice it up. Love heat? Add a thinly sliced Thai chili or a big spoonful of chili-garlic sauce when you add the ginger and garlic for a spicy kick that permeates the whole pot.
FAQs
Can I make this soup vegetarian?
Absolutely! The swaps are simple. Use a robust vegetable broth instead of chicken broth. For the protein, replace the chicken with cubed firm tofu (add it at the very end just to heat through) or a can of rinsed chickpeas. You might want to add a splash of extra soy sauce or a pinch of mushroom powder to deepen the savory, umami flavor that the chicken usually provides.
How long will leftovers last in the fridge?
Stored in an airtight container, this soup will keep well for 3-4 days. The vegetables will soften a bit more upon reheating, but the flavor will still be fantastic. Reheat gently on the stovetop over medium-low heat until warmed through. I don’t recommend freezing this soup if it contains the noodles or bok choy, as they can become mushy upon thawing.
Can I add noodles to this soup?
You definitely can! Cook the noodles separately according to package directions (so they don’t make the broth starchy) and add them to the bottom of each bowl before ladling the hot soup over the top. Rice noodles, soba noodles, or even ramen noodles would all be delicious additions.
My broth tastes a bit flat. What can I do?
This happens sometimes! The first thing to check is seasoning—does it need more salt or soy sauce? If it’s seasoned well but still lacks depth, a squeeze of extra lime juice can work wonders. A tiny splash of fish sauce (start with 1/2 tsp) will add a incredible umami boost without making it taste fishy. A pinch of sugar can also help balance the flavors.
What other vegetables can I use?
This soup is a great canvas! Snow peas, sliced napa cabbage, broccoli florets, baby corn, or water chestnuts would all be fantastic. Just remember to add harder vegetables (like broccoli) a few minutes earlier than softer ones (like snow peas) so everything finishes cooking at the same time.
Asian Chicken And Vegetable Soup
Whip up my easy Asian Chicken & Vegetable Soup in 40 mins! A light yet satisfying broth with ginger, garlic & tender veggies. Perfect for weeknights or when you need a comforting reset.
Ingredients
Ingredients
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1 tbsp neutral oil (like avocado or grapeseed)
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1 medium yellow onion (thinly sliced)
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3 cloves garlic (minced)
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1 tbsp fresh ginger (grated)
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6 cups low-sodium chicken broth
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2 tbsp soy sauce (or tamari for gluten-free)
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1 lb boneless, skinless chicken breasts
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4 oz shiitake mushrooms (stems removed and sliced)
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2 medium carrots (julienned or thinly sliced)
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1 red bell pepper (thinly sliced)
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2 baby bok choy (ends trimmed and chopped)
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2 scallions (thinly sliced (for garnish))
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1 tbsp fresh lime juice
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1 tsp sesame oil (for finishing)
Instructions
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Start by building your aromatic base. Heat the neutral oil in your large stockpot or Dutch oven over medium heat. Add the sliced onion and cook for about 3-4 minutes, until it starts to turn translucent and soften. You'll notice the kitchen starting to smell amazing already. Now, add the minced garlic and grated ginger. Stir constantly for just about 30 seconds to a minute—you want them to become fragrant, but be careful not to let them burn, as that will make them bitter.01
-
It's broth time! Carefully pour in the 6 cups of chicken broth and the 2 tablespoons of soy sauce. Give everything a good stir, scraping the bottom of the pot to lift up any tasty browned bits from the onions. Now, gently add the whole chicken breasts to the pot. The goal here is to poach them gently. Bring the broth to a gentle simmer—not a rolling boil—then reduce the heat to low, cover the pot, and let the chicken cook for about 15-20 minutes, or until it's cooked through and easily shreds with a fork.02
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While the chicken is cooking, this is the perfect time to prep your remaining vegetables if you haven't already. Slice the mushrooms, julienne the carrots and bell pepper, and chop the bok choy. Keeping the bok choy leaves separate from the thicker white stems can be helpful, as the stems take a tiny bit longer to cook.03
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Once the chicken is cooked, carefully remove it from the pot and place it on a cutting board. Let it rest for a few minutes until it's cool enough to handle. Meanwhile, increase the heat under your broth to medium-high and bring it back to a simmer. Add the harder vegetables first: the carrots and the white parts of the bok choy (if you separated them). Let them cook for about 3 minutes to soften slightly.04
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Now, add the mushrooms and red bell pepper to the pot. Let them simmer for another 3-4 minutes. You're looking for the vegetables to be tender-crisp—they should still have a bit of bite and vibrant color, not be mushy. Then, stir in the green parts of the bok choy and cook for just one final minute until they're wilted.05
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While the veggies are cooking, use two forks to shred the chicken breast. It should pull apart easily. Once the vegetables are perfectly cooked, return all of the shredded chicken back to the pot. Give everything a good stir to combine and heat the chicken through, which should only take a minute.06
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The final touches! Turn off the heat. Now, stir in the fresh lime juice and that precious teaspoon of sesame oil. Taste the broth—this is your moment. Does it need a pinch more salt? A bit more lime? Adjust to your liking. Ladle the soup into bowls and garnish generously with the sliced scallions. Serve immediately while it's piping hot.07
