Chicken Chow Mein Soup

Chicken Chow Mein Soup Recipe

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Pam McGee


Light, filling, and flavorful soup that can be made any night of the week.


★★★★★ 1 vote

15 Min
45 Min


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4 medium
4 chicken thighs
1 large
onion, sliced
4 large
celery stalks, sliced
3 medium
zucchini, sliced
3 medium
yellow squash, sliced
1 large
roasted red bell pepper (i used jarred)
1 small
can mushrooms
3 clove
garlic, minced
1 large
can chow mein vegetables
1 c
32 oz
1 32 oz box chicken stock or broth 1 tsp salt 1/2 tsp black pepper
6 c
1/4 c
corn starch
1 tsp
1/2 tsp

How to Make Chicken Chow Mein Soup


  • 1Place chicken thighs in a dutch oven and cover with water (approximately 4 cups) Cook over low heat until tender approximately 45 minutes. Cool, remove skin and bones and dice. Place back in the pot This could be done ahead of time-just debone, deskin, and dice chicken and place in freezer bag until ready to use. Also freeze broth in a separate freezer bag to save time.
  • 2Cook rice in 2 cups of water until done
  • 3When chicken is almost done, saute veggies in order given until crispy. Add cooked veggies and rice to chicken pot.
  • 4Mix a small amount of the boxed chicken stock to cornstarch to disolve and add to pot, then add remaining stock. Salt and pepper to taste. Makes 4 servings

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About Chicken Chow Mein Soup

Course/Dish: Chicken Soups
Other Tag: Healthy

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