In our busy household, dinner needs to be fast and easy. When I cook chicken, I always make enough for leftovers. However, my family doesn’t like to eat the same meal twice. In this recipe, I used leftover sesame chicken (any mild flavored chicken will do) to create a vegetable loaded soup that my kids enjoyed as a meal.

Oriental Sesame Chicken Soup

Rating: 5

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: 8 small servings

Serving Size: 8 ounces

Calories per serving: 168

Fat per serving: 47 cal, 5.2g, sat fat 0.9g, trans fat 0.0g

Good points: High in selenium, very high in vitamin A
Nutrition Facts: 168 calories per serving with 47 from fat.
total fat 5.2g, cholesterol 33mg, sodium 303mg, total carbohydrates 18.3g, dietary fiber 2g, sugars 2g, protein 12.0g, vitaminA 54%, calcium 3%, vitamin C 13%, iron 7%


  • 8 ounces chicken, leftover boneless, skinless sesame chicken thighs, shredded
  • 1 cup cabbage, shredded
  • 1 cup carrots, shredded
  • 1 cup of spinach
  • 1/2 cup cooked green beans
  • 1/2 cup of canned mushrooms, drained
  • 2 cups cooked mini egg noodles
  • 1 sweet onion, diced and browned in mist of olive oil
  • 1 tbsp. olive oil
  • 2 tbsp. soy sauce
  • 1 tsp. minced ginger
  • 1 tbsp. minced garlic
  • 1/2 tsp. black pepper
  • 14 ounces no MSG, low sodium chicken broth
  • 3 cups of water


  1. Brown the onions in a mist of olive oil in a large non-stick wok.
  2. Once the onions start to caramelize, add the carrots, cabbage and 2 ounces of chicken stock.
  3. Stir constantly, adding an additional 2 ounces of chicken stock as the vegetables absorb the liquid.
  4. When the vegetables are semi-soft, add the chicken, green beans, mushrooms, remaining chicken stock, water, garlic, pepper, soy sauce and ginger.
  5. Bring the liquid to a low boil and then drop the temperature to Medium.
  6. Add the cooked noodles and spinach. Stir and it’s ready to serve.
  7. Top with crunchy Chinese noodles.
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