- Recipes Home
- Interest Groups
Chinese Vegetable Soup Recipe
|Frying chicken||2 1⁄2 Pound (1 Kilogram)|
|Canned water chestnuts||8 Ounce, drained (One 227 Gram Can)|
|Green pepper||1 Small, quartered and seeded|
|Onion||1 Small, halved|
|Fresh mushrooms||6 Large|
|Frozen chinese pea pods||6 Ounce (170 Gram, 1 Package)|
|Soy sauce||75 Milliliter (1/3 Cup)|
Serving size: Complete recipe
Calories 2860 Calories from Fat 1543
% Daily Value*
Total Fat 172 g263.9%
Saturated Fat 51.3 g256.5%
Trans Fat 0 g
Cholesterol 850.5 mg
Sodium 5269.1 mg219.5%
Total Carbohydrates 66 g22.2%
Dietary Fiber 15 g60%
Sugars 19.1 g
Protein 237 g474.6%
Vitamin A 75.6% Vitamin C 174.9%
Calcium 9.2% Iron 40.3%
*Based on a 2000 Calorie diet
Remove chicken and set aside to cool.
Measure chicken broth; add water if necessary to make 5 cups (1.3 liters).
Return to Dutch oven.
Assemble Salad Maker with Thick Slicer Disc and large bowl.
Process water chestnuts, green pepper, onion, and mushrooms.
Add to Dutch oven.
Bring to a boil and simmer covered until vegetables are just tender (about 15 minutes).
Meanwhile, skin and bone chicken; cut chicken into pieces.
Add chicken and pea pods to soup.
Simmer covered for 5 minutes.