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Stir Fried Chicken Soup

Stir Fried Chicken Soup recipe image
This dish bridges the gap between a hearty stir-fry and a comforting soup. Tender chicken breasts are quickly seared and then simmered in a fragrant stock infused with ginger, garlic, and a touch of white wine or rice vinegar. Fresh vegetables like broccoli, zucchini, and Swiss chard are added to retain their crunch and vibrant color. The result is a light yet satisfying meal that balances savory umami with bright citrus notes from lemon slices. Perfect for busy weeknights, this recipe comes together in under 45 minutes using pantry staples. It&# 226;€™s a healthy, protein-rich option that feels indulgent without the heavy calories. Serve immediately over rice or noodles for a complete dinner.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Calories: 682.3
Dietary: Gluten-free
Description
This dish bridges the gap between a hearty stir-fry and a comforting soup. Tender chicken breasts are quickly seared and then simmered in a fragrant stock infused with ginger, garlic, and a touch of white wine or rice vinegar. Fresh vegetables like broccoli, zucchini, and Swiss chard are added to retain their crunch and vibrant color. The result is a light yet satisfying meal that balances savory umami with bright citrus notes from lemon slices. Perfect for busy weeknights, this recipe comes together in under 45 minutes using pantry staples. It&# 226;€™s a healthy, protein-rich option that feels indulgent without the heavy calories. Serve immediately over rice or noodles for a complete dinner.
Ingredients
  • 4 cup Chicken stock
  • 2/3 cup White wine or 1/4 cup rice vinegar
  • 2 Lemon slices
  • 2 Large cloves garlic, minced
  • 2 Tbs minced gingerroot
  • 2 teaspoon granulated sugar
  • 1 pound Boneless, skinless chicken breasts
  • 1/2 Bunch broccoli
  • 1 Small yellow summer squash or zucchini
  • 2 Cups torn Swiss chard or romaine lettuce
  • 1 Sweet red pepper or green pepper
  • 1/4 pound Mushrooms
Directions
  1. 1
    Cut chicken breasts into bite-sized pieces.
  2. 2
    Heat oil or butter in a large skillet or wok over medium-high heat.
  3. 3
    Add chicken pieces and cook until golden brown and cooked through, about 5-7 minutes.
  4. 4
    Remove chicken from skillet and set aside on a plate.
  5. 5
    In the same skillet, add minced garlic and minced gingerroot; sauté for 30 seconds until fragrant.
  6. 6
    Add broccoli florets, sliced peppers, sliced mushrooms, and diced zucchini; cook for 3-4 minutes until slightly tender.
  7. 7
    Pour in chicken stock, white wine (or rice vinegar), and sugar; bring to a simmer.
  8. 8
    Return chicken to the skillet and simmer for 5 minutes to allow flavors to meld.
  9. 9
    Stir in torn Swiss chard or lettuce just until wilted, about 1 minute.
  10. 10
    Add lemon slices and season with salt and pepper to taste.
  11. 11
    Serve immediately hot.

Nutrition Facts

Amount Per Serving
Calories 682.3kcal
% Daily Value *
Total Fat 29.4g46%
Saturated Fat 8.0g40%
Cholesterol 213.6mg72%
Sodium 214.8mg9%
Total Carbohydrate 22.6g8%
Dietary Fiber 3.3g14%
Sugars 10.4g
Protein 69.6g140%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use low-sodium chicken stock to better control the saltiness, especially if adding additional soy sauce or seasonings.

For a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the simmering broth before adding the greens.

If using rice vinegar instead of wine, reduce the amount to 1/4 cup to avoid overpowering acidity.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to prevent the chicken from becoming tough.

Keywords: chicken soup, stir fry, one pot meal, quick dinner, healthy chicken, vegetable soup, ginger garlic, weeknight meal, lean protein, broccoli chicken, light soup, american cuisine, easy recipe, family dinner, low fat
Read it online: https://www.chefs-mate.com/recipe/stir-fried-chicken-soup-2/