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Stir Fry Asian Chicken Soup


  • 1 qt. Chicken Broth
  • 2 tbsp. olive oil
  • 8 oz. Bag Frozen Stir Fry Vegetables (you’ll only need half the bag)
  • 4 oz. Brown Rice Noodles
  • 8 oz. cooked chicken strips
  • 1 jalapeno pepper, de-seeded and chopped
  • 2 cloves garlic, minced
  • 2 tbsp. soy sauce
  • 2 tsp. ginger, grated
  • salt and pepper, to taste
  • cilantro, garnish


  1. In a large saute pan heat the olive oil. Add stir fry vegetables and cook for 7 minutes or until cooked. Add the chicken strips, garlic, and continue to cook for another 5-7 minutes. Season with salt and pepper. Remove from heat.
  2. In a medium sized pot, bring the broth to a slight boil. Once the broth is ready, add the rice noodles. Allow the rice noodles to boil for 5-7 minutes and turn off. Pour the stir fry mixture into the pot with the noodles and add the soy sauce and grated ginger. While the broth is still hot, stir to make sure all ingredients are well mixed in the soup. Pour in a large bowl and top off with cilantro and jalapeno peppers.