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Chicken or Duck Nut Soup Recipe


  • 8 cups of water
  • 6 pieces chicken or duck
  • 2 cups mixed nuts (peanuts, pecan, chestnut, almond)
  • 10 Chinese prunes
  • 2 teaspoons salt
  • 1/2 can longan berries or lychees (if available)


Fry chicken until golden. Boil 8 cups water with 2 teaspoons salt. Add chicken, cook about 45 minutes. Add nuts and cook another 45 minutes. Skim the broth while cooking to make it clear. Add longans or lychees 5 minutes before serving.Serve along or add bean sprouts or noodles

To make a fancy chicken or duck nut soup, use the whole chicken or duck (3 lbs). Stuff all the nuts into the belly. Sew the top and the cutting area with a needle and thread. Fry the chicken until golden. Cook 2 hours to 3 hours or until tender in a big pot with 8 cups water and 1 cup coconut water or 1 can Seven Up.

Skim regularly while cooking. Season the broth with 2 teaspoon salt or to taste; 1/4 teaspoon Monosodium Glutamate(optional).

Chinese prunes and longan berries or lychees can be omitted.

This soup may be prepared in advance, frozen, and reheated when served. To serve it we use a soup bowl, large enough to contain the chicken or duck and the broth. Since the duck or chicken is very tender after 3 hours of cooking, it will separate easily with a serving spoon.

See glossary for recipe ingredients you’re not familiar with.

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