40 Days of Soup: Day 21 – Chicken Stir Fry Soup


Bought pounds of boneless, skinless chicken breast and wrapped it all in foil and baked it with chicken rub and sesame seeds (because I needed to use up the rest of it so I could throw out the very large container!). Use a little of the chicken for this soup. Cut some for salad topping. Freeze the rest for later.

Ingredients:

1 large baked chicken breast, shredded

1/2 cup of small shell pasta

2 cups of chicken broth (from baked chicken)

1 Tablespoon powdered chicken bouillon and water

bag of frozen stir fry veggies (thought I was grabbing the mixed veggie bag so I accidently created something else!) with asparagus, bell peppers, yellow squash, broccoli, carrots, sugar snap peas, and cauliflower (Wal-Mart’s Asparagus Stir Fry).

1 – 2 Tablespoons of soy sauce (I added this after we ate some. It just needed something. Try it without first, you may not want to add it.)

If desired: 1 Tablespoon cornstarch dissolved in 1/4 cup water (hey, I bought it and now I can add it to thicken my soups)

Boil pasta as directed. Drain and add all other ingredients. Heat thoroughly. Enjoy.

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About deairby

From a small Mississippi town and have lived my adult life in the south. I am the wife of Tom Irby since 1974, mother of 8, grandmother of 8, lover of Truth, previous owner of The Baron York Tea Room Cafe and Gift Shop (7 years), cookbook writer, moderator of the Small Business forum on Social Media Examiner, enjoy life and all the adventure God brings my way.
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2 Responses to 40 Days of Soup: Day 21 – Chicken Stir Fry Soup

  1. Pingback: 40 Days of Soup: Day 25 – Lemon Chicken with Artichoke, Okra, and Kale | thebaronyork

  2. Pingback: 40 Days of Soup: Day 28 – Ginger Chicken with Carrots and Potatoes | thebaronyork

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