Stir Fry Chicken Soup: Easy One-Pot Recipe Tonight!

Stir fry chicken soup. The very words conjure a feeling of warmth, comfort, and a busy weeknight dinner rescued. This hearty and flavorful soup combines the ease of a stir fry with the satisfying nature of a classic soup. While you might think of these as two separate dishes, combining them creates a meal that's both exciting and familiar. In this recipe, we’re taking the best of both worlds to create a truly unforgettable stir fry chicken soup.

Like so many of my favorite creations, this recipe evolved out of a craving and the contents of my refrigerator. Inspired by my grandmother's resourcefulness, I wanted a quick, delicious meal that didn’t require a trip to the grocery store. I had leftover cooked chicken, some colorful vegetables, and a desire for something more comforting than a simple stir fry. The result was this incredible stir fry chicken soup, and it quickly became a family favorite.

Why You Will Love This stir fry chicken soup Recipe

This isnt your usual chicken soup recipe. Forget bland and boring. This stir fry chicken soup is packed with flavor, thanks to the quick stir fry technique that caramelizes the chicken and vegetables, adding a depth you just can’t get otherwise. It's a one pot wonder that’s ready in under an hour, making it perfect for busy weeknights.

The best part? It's incredibly versatile. You can easily adapt the vegetables and seasonings to suit your taste. Plus, it’s a fantastic way to use up leftover cooked chicken or a rotisserie chicken you snagged from the store. Want a lighter option? You could reduce the amount of noodles.

I remember one particularly cold evening when my kids were feeling under the weather. This stir fry chicken soup was the perfect medicine, and it was devoured in minutes. The aroma alone seemed to chase away the sniffles. It's moments like those that make me love sharing these recipes with you. It's not just about the food, but about creating those special moments around the table.

Ingredients Needed for This stir fry chicken soup Recipe

• 1 tablespoon sesame oil
• 1 pound boneless, skinless chicken breasts, cut into bite size pieces
• 1 onion, chopped
• 2 carrots, sliced
• 2 celery stalks, sliced
• 8 ounces sliced mushrooms
• 2 cloves garlic, minced
• 4 cups chicken broth
• 2 cups water
• 1/4 cup soy sauce
• 1 tablespoon ginger, grated
• 1 teaspoon sugar
• 1/2 teaspoon black pepper
• 8 ounces egg noodles
• 2 cups chopped bok choy
• 2 green onions, sliced, for garnish

How to Make This stir fry chicken soup Recipe

1. Heat the sesame oil in a large pot or Dutch oven over medium high heat.

2. Add the chicken and stir fry until browned on all sides, about 57 minutes.

3. Add the onion, carrots, celery, and mushrooms to the pot with the chicken. Continue to stir fry until the vegetables are slightly softened, about 5 minutes.

4. Stir in the garlic, and cook for 30 seconds until fragrant.

5. Pour in the chicken broth, water, soy sauce, ginger, sugar, and pepper. Stir to combine.

6. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.

7. Add the egg noodles and cook according to package directions, usually about 810 minutes, or until the noodles are tender.

   

8. Stir in the bok choy during the last 2 minutes of cooking time.

9. Serve immediately, garnished with green onions.

How to Serve This stir fry chicken soup Recipe

This stir fry chicken soup is a complete meal in itself, but you can certainly enhance the experience with some thoughtful pairings. Crunchy wonton strips add a delightful textural contrast. A side of steamed dumplings or spring rolls complements the Asian flavors beautifully.

For a lighter meal, consider serving it with a simple side salad. A tangy vinaigrette can brighten up the richness of the soup. And of course, a sprinkle of extra green onions or a drizzle of sesame oil adds a final touch of flavor and visual appeal.

How to Store This stir fry chicken soup Recipe

To store leftover stir fry chicken soup, allow it to cool completely before transferring it to an airtight container. Refrigerate for up to 34 days. The noodles may absorb some of the broth as it sits, so you might need to add a little extra broth or water when reheating.

For longer storage, you can freeze the soup. However, keep in mind that the noodles may become a bit mushy upon thawing. To minimize this, you can cook the noodles separately and add them to the soup after reheating. Frozen stir fry chicken soup will last for up to 23 months.

To reheat, simply warm the soup on the stovetop over medium heat or in the microwave until heated through.

Tips to Make This stir fry chicken soup Recipe

Want to take your stir fry chicken soup to the next level? Try these tips:

• For a richer flavor, use bone broth instead of chicken broth.
• Add a pinch of red pepper flakes for a touch of heat.
• Use different types of noodles, such as udon or soba noodles.
• If you dont have bok choy, spinach or kale are great substitutes.
• Don't overcrowd the pot when stir frying the chicken and vegetables. This will ensure they brown properly.
• Taste and adjust the seasonings as needed. You might want to add more soy sauce, ginger, or sugar depending on your preferences.

Helpful Notes for This stir fry chicken soup Recipe

Feel free to experiment with the vegetables in this stir fry chicken soup recipe. Bell peppers, snow peas, and broccoli are all excellent additions.

If you're using pre cooked chicken, add it to the pot after the vegetables have softened to prevent it from drying out.

For a vegetarian version, substitute tofu or tempeh for the chicken and use vegetable broth instead of chicken broth.

If your noodles soak up too much broth you can always add more broth or water to keep the desired soup consistency.

You can skip the noodles altogether for a low carb version of the soup.

Variation of This stir fry chicken soup Recipe

One way to spice things up is by adding a touch of heat. A dash of sriracha or a sprinkle of red pepper flakes will give your stir fry chicken soup a satisfying kick.

For a creamier version, stir in a tablespoon or two of coconut milk during the last few minutes of cooking. This will add a lovely richness and a subtle coconut flavor.

If you’re looking for something a bit more savory, try adding a teaspoon of fish sauce to the soup. It will enhance the umami flavors and add depth.

You can check out these delicious variations on the stir fry method: I often get asked for similar ideas. If you like the sound of this dish, be sure to also check out Stir Fry Beef Soup, Stir Fry Beef Stew or maybe even dare to try this Stir Fry Tuna Casserole.

Follow us on Pinterest for more recipe inspiration and delicious ideas!

Frequently Asked Questions

Conclusion

I hope you enjoy this hearty and flavorful stir fry chicken soup as much as my family does. It’s a testament to the fact that delicious and comforting meals don’t need to be complicated. Feel free to experiment with the ingredients and make it your own.

Remember, cooking is all about having fun and creating memories. So grab your apron, roll up your sleeves, and get ready to whip up a batch of this amazing stir fry chicken soup. Don't forget to leave a comment below and let me know how it turns out!

Stir Fry Chicken Soup: Easy One-Pot Recipe Tonight!

A hearty and flavorful stir fry chicken soup recipe that combines the ease of a stir fry with the comfort of a classic soup. Ready in under an hour.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings
Category: Soup
Cuisine: Asian Inspired

Nutrition:

Calories: 350
Protein: 25g
Carbs: 30g
Fat: 15g

Ingredients

• 1 tablespoon sesame oil
• 1 pound boneless, skinless chicken breasts, cut into bite size pieces
• 1 onion, chopped
• 2 carrots, sliced
• 2 celery stalks, sliced
• 8 ounces sliced mushrooms
• 2 cloves garlic, minced
• 4 cups chicken broth
• 2 cups water
• 1/4 cup soy sauce
• 1 tablespoon ginger, grated
• 1 teaspoon sugar
• 1/2 teaspoon black pepper
• 8 ounces egg noodles
• 2 cups chopped bok choy
• 2 green onions, sliced, for garnish

Instructions

1. Heat the sesame oil in a large pot or Dutch oven over medium high heat.
2. Add the chicken and stir fry until browned on all sides, about 57 minutes.
3. Add the onion, carrots, celery, and mushrooms to the pot with the chicken. Continue to stir fry until the vegetables are slightly softened, about 5 minutes.
4. Stir in the garlic, and cook for 30 seconds until fragrant.
5. Pour in the chicken broth, water, soy sauce, ginger, sugar, and pepper. Stir to combine.
6. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
7. Add the egg noodles and cook according to package directions, usually about 810 minutes, or until the noodles are tender.
8. Stir in the bok choy during the last 2 minutes of cooking time.
9. Serve immediately, garnished with green onions.

Notes

• Feel free to experiment with the vegetables in this stir fry chicken soup recipe. Bell peppers, snow peas, and broccoli are all excellent additions.
• If you’re using pre cooked chicken, add it to the pot after the vegetables have softened to prevent it from drying out.
• For a vegetarian version, substitute tofu or tempeh for the chicken and use vegetable broth instead of chicken broth.
• If your noodles soak up too much broth you can always add more broth or water to keep the desired soup consistency.
• You can skip the noodles altogether for a low carb version of the soup.