Chinese Chicken Stir-Fry Soup

A quick recipe for you whilst I do my best to catch up with several planned blog posts!

What happens, when you’ve bought all the ingredients to make a Chinese chicken stir-fry, but don’t actually fancy chicken stir-fry? You make it into a soup of course!

Chinese Chicken Stir-Fry Soup | The Purple Pumpkin Blog

I didn’t write down quantities, as I really did just make it up as I went along – but it turned out so much tastier than we were expecting, I felt like I should share!

This is what I used in our Chinese Chicken Stir-Fry Soup:

  • chicken breasts, sliced thinly
  • 1 red chilli, finely sliced
  • 1 red onion, finely sliced
  • 1 bag stir-fry vegetables
  • chicken stock
  • dark soy sauce
  • Chinese five-spice powder
  • rice noodles
I put the thinly sliced chicken into a big pot with the chicken stock, chilli, onion, a dash of soy sauce and a sprinkle of five-spice and brought to the boil before simmering for about 15 minutes until the chicken was cooked through. I tasted for flavour and added more soy and five-spice as I felt it needed before throwing in the rice noodles and bag of stir-fry vegetables and allowing to cook for a couple more minutes.
And that’s it! Enjoy!
Chinese Chicken Stir-Fry Soup | The Purple Pumpkin Blog
  • Helen

    that looks lovely! thanks for linking up with Foodie Foto Friday…I’m off to add my halloween cake to your linky!

    • Michelle {The Purple Pumpkin Blog}

      It’s always good when an experiment works!! Going to go take a look at your Halloween cake! xoxo

  • haxell

    A great, tasty, glutenfree recipe.

    Hazel Rea – @beachrambler

    • Michelle Ordever

      Thank you!

  • angela wilcox

    This looks lovely, I love Chicken noodle soups :)

    • Michelle Ordever

      It made a change to a regular stir-fry!

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