Asian Vegetable and Chicken Soup

Asian Vegetable and Chicken Soup

Fall and winter comfort food, coming up! The school germs finally caught up to our family this weekend and we are all moving a little slowly. The moment anyone in my family starts to feel a little run down, I pull out the broth. Apparently my instincts were one step ahead of me. Just yesterday I was simmering some chicken bones for my homemade Immune Boosting Bone Broth. And today I put that lovely broth to good use making not-your-average chicken soup. This Asian Vegetable and Chicken Soup tastes like a not-so-salty restaurant style wonton soup. It is light, but filling, and packed with oodles of veggies, vitamins, minerals and flavor!

Because we follow the Specific Carbohydrate Diet to manage my daughter’s Crohn’s Disease, sadly Asian restaurant food is a no-no. Soy is not allowed on the SCD diet and most other Asian style sauces have too many SCD “illegal” ingredients. You can see all of the SCD legal/illegal ingredients HERE. Fortunately, there are a few products available that have the Asian flair and allow us to develop those Asian flavors at home! This recipe uses:

  • Toasted Sesame Oil
  • Fish Sauce– Check the label to make sure nothing is added except anchovies and sea salt. (Try Red Boat Fish Sauce)
  • Coconut Aminos– NOT technically SCD legal. But after being on a strict SCD diet, we have added a few new ingredients back into her diet. All bellies are different! But so far Coconut Aminos does not bother my daughter’s belly. If you are strictly following SCD, simply omit the Coconut Aminos and add a little extra salt and a bit of honey to mimic that salty/slightly sweet flavor.

4 Simple Steps to an Asian Vegetable and Chicken Soup

Good news! This soothing soup comes together quickly, so you can be on your way to healing your body in no time!

Step 1: Sauté the chicken thighs. (Or omit all together if you prefer all veggies!)

Step 2: Chop and sauté the veg. Remember to add the harder veggies first and the greens right at the end.

Step 3: Add Asian-flare sauces and broth.

Step 4: Simmer until veggies are done to your liking. Taste and adjust seasonings. Enoy!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Asian Vegetable and Chicken Soup

  • Author: Kristi McCollom
  • Total Time: 40 minutes
  • Yield: 46 servings 1x


Feeling under the weather?  Your throat soothing, immune boosting answer is here! This delicious soup is similar to a restaurant wonton soup but packed with nutrients.  Homemade broth and vitamin filled Asian veggies unite to create this light, healing meal!



1/2 lb boneless skinless chicken thighs (optional)

2 garlic cloves- minced

2 green onions- chopped

2 carrots- thin coin sized slices

1 large celery stalk- thin sliced

1 cup (4 oz) mushrooms- shitake, baby portabella, oyster, whichever you prefer

2 cups bok choy- rough chopped stems and leaves

2 cups napa cabbage- rough chopped

4 cups homemade Immune Boosting Bone Broth

2 tsp toasted sesame oil

1/21 tsp fish sauce

24 tsp coconut aminos (not SCD legal- see notes)

salt/pepper to taste


  1. Heat 1/2 Tbsp olive oil in a large pot.
  2. Cut chicken thighs into bite sized pieces and saute.
  3. Remove chicken from pot and set aside in a bowl.
  4. Deglaze with a little chicken broth.  (Don’t throw away that yummy flavor!).  Save the liquid and yummy chicken bits in the bowl with chicken for later.
  5. Add a Tbsp olive oil to the same pot.
  6. Saute garlic and green onion for 60 seconds.
  7. Add carrots, celery and mushrooms and saute for 4-5 minutes until they begin to soften.
  8. Add chicken and deglazing liquid, bok choy, napa cabbage, bone broth, sesame oil, fish sauce and coconut aminos to the pot.  (See note on coconut aminos if following strict SCD)
  9. Cover and simmer for 5-10 minutes until all of the veggies have reached your desired level of doneness.
  10. Taste broth and add more sauces, salt and pepper if necessary.
  11. Garnish with parsley and enjoy!


If following a strict SCD diet, do not use coconut aminos.  Instead, add a little extra salt and a bit (1 tsp) of honey if you desire that bit of sweetness that coconut aminos provides.

Because all broths are different, start with only 1/2 tsp fish sauce and 2 tsp coconut aminos as they are very salty.  You can always add more!

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star