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December 24, 2020 – 1:14 pm | 3,850 views

Soup Name:  Basic Chinese Chicken Soup Stock (Soup Base)

Traditional Chinese Name: 清雞湯 (qīng jī tāng)

Introduction: This is the base Chinese Chicken Soup stock that …

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Home » 2-star, Chicken, Ingredients, Meats, Savoury, Soups, Soups for Children, Taste, Vegetables

Whole Chicken and Vegetable Soup

Submitted by on July 1, 2010 – 1:25 pm11 Comments | 13,307 views

Soup Name:
Whole Chicken and Vegetable Soup

Traditional Chinese Name: 雞菜湯 (jī cài tāng)


I don’t know if it’s classified entirely as a Chinese soup, but it’s delicious!  It’s similar to this version of Chicken and Veggies Soup, except it’s a more “old fire” soup because it’s boiled for much longer.  There are no herbal additives or Chinese medicine included in this soup, but it is super sweet and extremely tasty.  The Chinese often use a whole chicken, including the feet, heart, liver, neck and everything in between.

1 fresh whole chicken
3 large carrots
2 fresh corn
1 small stalk of celery
2 potatoes
1 onion (fresh)
2 tomatoes

2-3 L of water

How do I prepare it

  1. Blanch fresh chicken in a pot of boiling water
  2. Boil your soup water
  3. Prepare all the vegetables by washing and cutting into edible portions
  4. When water boils, add all the ingredients together
  5. Boil on high for 30 minutes and reduce to simmering for another 1.5 hours
  6. Serve and enjoy!

Any benefits?

  • Easy to make and delicious
  • Neutral soup that is ideal for any drinker
  • Excellent source of fiber and nutrition

Any precautions?

  • The use of fresh chicken in the soup can create an oily film on the surface of the soup.  Use an oil strainer to remove any excess oil before serving.

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  • Paula says:

    Will the vegetables go mushy if you boil for 30mins and then simmer for 1.5hours?

  • LadyTong says:

    Dear Paula,
    Yes, Chinese soup veggies are inevitably mushy. That’s what comes with the “old fire soup” technique. If you don’t like them so mushy, you can add them later, or do quick boil soups (which cook in about 30 minutes). Hope this helps and thanks for your feedback! Lisa

  • Nicolle says:

    I found your site a couple of years ago…made this one this past weekend. Stunning…reminded me of a french soup – very simple and flavorful. Thank you!

  • LadyTong says:

    Thanks, Nicolle This soup is very similar to other Chicken and Vegetable soups found in many cultures and countries! Thank you for your support! Lisa

  • rose says:

    Hi! Really looking forward to making and eating this! 🙂 Is the chicken just left completely whole if I am simmering for 1.5 hours or do I chop it up?

  • LadyTong says:

    Dear Rose, I’d quarter it the chicken. Unless it’s a tiny, small chicken, in most cases, chicken is chopped up in Chinese soups. I think the whole chicken meant that you use a whole chicken, including the innards that come with it. G’luck and thank you for your support. Lisa

  • rose says:

    Thankyou very much Lisa! 🙂 x

  • Jessee says:

    Hi ladytong,

    do you skin the chicken? I thought to skin. The chicken to reduce the oil. Will it affect the result?
    Thanks in advance!

  • LadyTong says:

    Dear Jessee, I rarely use the skin, however using an oil scooper at the end helps reduce the fat and goblets that float up to the top as it boils. It doesn’t affect the overall taste of the soup though, just a bit unhealthy is all! Lisa

  • Justina says:

    Hi, since it is such a big pot of soup? Can we store the leftover soup, warm it up and serve to our toddler? How long can the souo be stored in the fridge? Thanks

  • LadyTong says:

    Dear Justina, you can store leftover soup in the fridge (up to 2-3 days) or freezer (up to 1 month). To be sure it’s completely drinkable, you should boil on high heat with a cover and then put in the fridge (you can let it cool a bit, but don’t open the cover). Secondly you can put it in jars (not completely filled) and freeze. Hope this helps! Be sure to reboil any soup ahead of consumption. Hope this helps! Lisa

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