chicken chow mein soup

★★★★★ 1
By Pam McGee
from Augusta, GA

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

★★★★★ 1
serves 4
prep time 15 Min
cook time 45 Min

Ingredients For chicken chow mein soup

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

How To Make chicken chow mein soup

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

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