Chinese chicken soup

To make a vegetarian version of this soup, simply replace the chicken with 1⅓ cups (250 g) firm cubed tofu and replace the chicken stock with vegetable stock. You can also replace the spinach with any other Asian greens or broccoli florets.

Chinese chicken soup


  • 250 g (8 oz) skinless, boneless, chicken breast fillets, cut into 3 cm (1¼ inch) cubes
  • 2 teaspoons salt–reduced soy sauce
  • ½ teaspoon sesame oil
  • 2 cups (500 ml) salt–reduced chicken stock
  • 2 large cloves garlic, finely chopped
  • ¼ teaspoon Chinese five–spice
  • 1 small carrot, thinly sliced
  • 2 cups (125 g) chopped spinach leaves, thick stems removed
  • 2 spring onions (scallions), thinly sliced


  1. Put the chicken, soy sauce and sesame oil in a bowl and toss to coat the chicken.
  2. Set aside for 5 minutes.
  3. Put the stock, garlic and Chinese five–spice in a large saucepan and bring to the boil.
  4. Add the chicken and marinade to the pan together with the carrot.
  5. Reduce the heat to medium–low and simmer for 5 minutes.
  6. Stir in the spinach and spring onions and simmer for a further 1 minute until the spinach has wilted.
  7. Divide among serving bowls and serve immediately.

Serves 4
Preparation: 15 minutes
Cooking: 10 minutes


Low Fat No Fat Asian Cooking

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