Best 3 Chicken Stir Fry Soup Recipes

Chicken stir fry soup is a delicious and healthy meal that can be enjoyed by people of all ages. It is a versatile dish that can be easily adapted to suit different tastes and dietary restrictions. The soup is typically made with chicken, vegetables, and a flavorful broth. The chicken is usually cooked in a stir fry sauce, which gives it a savory and slightly spicy flavor. The vegetables in the soup can vary depending on what is available or what you prefer. Common vegetables used in chicken stir fry soup include carrots, celery, onions, and bell peppers. The broth for the soup can be made with chicken stock, vegetable stock, or even water.

Let's cook with our recipes!

CAMPBELL'S CREAMY CHICKEN STIR FRY

Campbell's Creamy Chicken Stir Fry image

Make and share this Campbell's Creamy Chicken Stir Fry recipe from Food.com.

Provided by PanNan

Categories Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 lb boneless skinless chicken breast, cut in bite size pieces
3 cups fresh stir fry vegetables (like broccoli, carrots, red peppers, mushrooms, snowpeas, etc.) or 3 cups frozen stir fry vegetables (like broccoli, carrots, red peppers, mushrooms, snowpeas, etc.)
1 (10 1/2 ounce) can condensed cream of mushroom soup (or golden mushroom soup)
1/4 cup water
1 tablespoon soy sauce
4 cups cooked rice
1/2 teaspoon sambal oelek (optional)

Steps:

Spray skillet with cooking spray (or use 1 tbsp oil) and heat over medium-high heat 1 minute.
Stir-fry chicken in 2 batches until browned.
Remove from pan and set chicken aside.
Remove pan from heat.
Spray with cooking spray (or add more oil).
Add vegetables and stir-fry over medium heat until tender crisp.
Add soup, water and soy sauce.
Heat to a boil.
Return chicken to pan and heat through.
Serve over hot rice.

Nutrition Facts : Calories 437.1, Fat 7.7, SaturatedFat 1.8, Cholesterol 72.6, Sodium 905.3, Carbohydrate 58.4, Fiber 0.6, Sugar 1.2, Protein 30.2

CHINESE CHICKEN SOUP

Chinese Chicken Soup image

This attractive simple soup begins with frozen stir-fry vegetables. Convenient refrigerated minced gingerroot adds to the Asian flavor.

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

3 cans (14-1/2 ounces each) chicken broth
1 package (16 ounces) frozen stir-fry vegetable blend
2 cups cubed cooked chicken
1 teaspoon minced fresh gingerroot
1 teaspoon soy sauce
1/4 teaspoon sesame oil

Steps:

In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until heated through.

Nutrition Facts : Calories 149 calories, Fat 4g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 936mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 3g fiber), Protein 17g protein.

CHICKEN STIR-FRY

Chicken Stir-Fry image

"This is a tasty, healthy meal that everyone in my house enjoys!" reports Lori Schlecht of Wimbledon, North Dakota.

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

4 boneless skinless chicken breast halves (4 ounces each)
3 tablespoons cornstarch
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
3 tablespoons canola oil, divided
2 cups fresh broccoli florets
1 cup sliced celery (1/2-inch pieces)
1 cup thinly sliced carrots
1 small onion, cut into wedges
1 cup water
1 teaspoon chicken bouillon granules

Steps:

Cut chicken into 1/2-in. strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine the soy sauce, ginger and garlic powder; add to bag and shake well. Refrigerate for 30 minutes. , In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm. , Add remaining oil; stir- fry the broccoli, celery, carrots and onion for 4-5 minutes or until crisp-tender. Add water and bouillon. Return chicken to pan. Cook and stir until thickened and bubbly.

Nutrition Facts : Calories 306 calories, Fat 14g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 239mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges

Tips:

Choose the right chicken: For best flavor and texture, use boneless, skinless chicken breasts or thighs. You can also use rotisserie chicken for a quick and easy option.
Prep your veggies: Cut your vegetables into uniform sizes so they cook evenly. If using frozen vegetables, thaw them before adding them to the soup.
Use a variety of vegetables: Don't be afraid to experiment with different vegetables in your stir-fry soup. Some popular choices include broccoli, carrots, bell peppers, snow peas, and mushrooms.
Don't overcrowd the pan: When cooking the chicken and vegetables, be sure not to overcrowd the pan. This will prevent them from cooking evenly.
Use a good quality stir-fry sauce: A good stir-fry sauce will make all the difference in the flavor of your soup. You can use a store-bought sauce or make your own from scratch.
Don't overcook the soup: Stir-fry soup is best when the vegetables are still slightly crunchy. Overcooking the soup will make the vegetables mushy.

Conclusion:

Chicken stir-fry soup is a quick, easy, and flavorful meal that's perfect for a busy weeknight dinner. With a few simple tips, you can make a delicious stir-fry soup that the whole family will enjoy. So next time you're looking for a quick and easy meal, give chicken stir-fry soup a try!