Chicken Stir-Fry Soup

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Samantha 0

"I created this one evening when I found a bag of stir-fry veggies in the bottom of the freezer. I needed to work in the garden instead of standing over the a simmering soup was the perfect solution. It was so delicious there was not one drop left-over!!"
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1 h 45 servings
Serving size has been adjusted!

Original recipe yields 4 servings



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  1. Cut the breast in half so that you have 2 thin pieces. Combine the chicken with the next 6 ingredients in a large pot. Cover and bring to a boil. Boil for 15 minutes until chicken is no longer pink.
  2. Remove the chicken from the broth and shred. Remove celery stems and thyme stems from the broth and return shredded chicken to the pot. Stir in the next 6 ingredients. Cover and simmer for 1 hour.



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