chicken chow mein soup

(1 RATING)
39 Pinches
Augusta, GA
Updated on Jan 17, 2012

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

prep time 15 Min
cook time 45 Min
method ---
yield 4 serving(s)

Ingredients

  • 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 cloves garlic, minced
  • 1 large can chow mein vegetables
  • 1 cup rice
  • 32 ounces 1 32 oz box chicken stock or broth 1 tsp salt 1/2 tsp black pepper
  • 6 cups water
  • 1/4 cup corn starch
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

How To Make chicken chow mein soup

  • Step 1
    Place 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.
  • Step 2
    Cook rice in 2 cups of water until done
  • Step 3
    When chicken is almost done, saute veggies in order given until crispy. Add cooked veggies and rice to chicken pot.
  • Step 4
    Mix 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

Discover More

Comment & Reviews

ADVERTISEMENT
Just A Pinch Sweepstakes