Just about everybody has a chicken soup recipe. Whether you like it with rice , noodles or dumplings it just makes you feel good. I came up with this recipe to take to a friend that had just gone through a round of chemo. I was looking for something nourishing yet light and since I knew that she liked Asian flavors I was inspired to put together this chicken soup variation.


  • 4 cups low sodium organic chicken broth
  • 1/2 cup celery, diced
  • 1/2 cup onion, diced
  • 1/2 cup carrot, diced
  • 1 clove garlic, minced
  • 1/4 tsp grated fresh ginger
  • 2 tbsp low sodium soy sauce or tamari
  • 1 tbsp sesame oil
  • 1 cup cooked diced chicken breast
  • 4 oz (1/2 can) sliced water chestnuts
  • 1/2 cup snow peas, strings removed
  • 1/2 cup mushrooms, thinly sliced (optional)
  • 1 cup cooked brown rice (or noodles of your choice)
  • 2 scallions, thinly sliced (optional)


  1. In a stock pot combine chicken broth, celery, onion, carrot, garlic and ginger.
  2. Chicken broth, celery, onion, carrot, garlic and ginger in pot

  3. Simmer over medium heat about 10 minutes. Add soy sauce, sesame oil, chicken, mushrooms (if using) and water chestnuts and simmer an additional 5 minutes.

    Adding snow peas

  4. Add snow peas and rice, simmer 1 more minute.
  5. Garnish with a few more sprinkles of sesame oil and scallions if desired.

Nutritional Info:

Makes approximately 4 servings.

Each serving is about 2 cups.

Nutrients per serving:  Calories: 198, Cal. from Fat: 140, Total Fat: 5.5g, Sat. Fat: .5g, Carbs: 18.5g, Fiber: 2g, Sugars: 1g, Protein: 16.5g, Sodium: 504mg, Chol: 37.5mg


This soup works well in a slow cooker too if you are going to be out for the day. The wonderful smell that greets you when you return home will make your mouth water. Just put all the ingredients, except the rice, in the crock pot, set on low 6 hours. Serve over cooked rice. If using noodles add them to the pot after 6 hours, turn to high and cook one hour more.

To make this a vegetarian soup, omit the chicken, substitute vegetable broth for the chicken broth and add 1 cup bean sprouts and 1 cup chopped bok choy. Of course, it won’t be chicken soup anymore but it will be very good just the same.

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  1. Sarah says:

    For as fast and easy as this recipe is you wouldn’t believe how tasty it is. I’ve had it with the rice and it’s delicious! I’m not a mushroom fan so I have it minus mushrooms. It’s by far my favorite Chicken Soup.


  2. Lori says:

    Soy sauce….with all the info coming out about soybeans (a HUGE percentage of which are now GMO) how do we find a soy sauce that’s not made with GMO soybeans? Any thoughts?

    • Sarah says:

      Organic Soy Sauce or Tamari is free of GMO soybeans. The US and Canadian governments do not allow manufacturers to label something 100% organic if that food has been genetically modified or been fed genetically modified feed. I also buy reduced sodium soy sauce or tamari sauce as the regular versions are very high in sodium (salt). I figure it’s better to add a little salt when I’m eating it then to put it in at the beginning when it may not need it.



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