Description
This creamy chicken stir fry soup is a hearty and delicious meal perfect for any day of the week.
Ingredients
Scale
- 3 Tbsp unsalted butter
- 1 cup finely chopped yellow onions
- 2 thinly sliced shallots
- 3 garlic cloves
- 3 cups frozen stir fry vegetables
- 1 thyme sprig, removed from stalk
- 1–2 tsp dried dill
- 3 Tbsp all-purpose flour (or gluten-free flour)
- 2 ½ cups chicken broth (or as needed)
- Salt and pepper to taste
- ½ tsp red pepper flakes
- 4 cups shredded chicken
- 1 bay leaf
- ½ cup half and half (or whipping cream)
Instructions
- Melt the butter in a Dutch oven over medium heat, then add the prepared onions, shallots, and garlic, sautéing until soft and fragrant.
- Add the frozen stir fry vegetables, thyme, and dill, cooking for about 5 minutes to lightly sauté them.
- Sprinkle the flour over the veggies and gently mix.
- Pour in the chicken broth, stirring until the sauce starts to thicken.
- Add the seasonings, shredded chicken, and bay leaf, stirring gently.
- Stir in the half and half and simmer on medium-low heat for 8 to 10 minutes.
- Remove the bay leaf and adjust the seasoning, if needed, before serving as a thick soup, over rice, mashed potatoes, or cauliflower rice.
- Serve over mashed potatoes, pasta, or rice.
Notes
- Can be made gluten-free by using gluten-free flour.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 75mg