One-Pan Chicken and Veggie Stir-Fry Soup
A quick, one-pan soup using leftover chicken, frozen mixed vegetables, and simple seasonings for a nutritious meal. This asian-inspired soups ready in about 25 minutes pairs shredded chicken breast, frozen mixed vegetables, low-sodium chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 200 g, shredded chicken breast
- 10 oz frozen mixed vegetables
- 4 cups low-sodium chicken broth
- 2 tbsp soy sauce
- 1 clove, minced garlic
- 1 tsp grated ginger
- 1 tbsp cornstarch
- 2 tbsp water
Instructions
- Step 1: In a large pot, heat 2 tbsp soy sauce over medium heat until fragrant. Add 1 minced garlic clove and 1 tsp grated ginger, sautéing for 30 seconds.
- Step 2: Pour in 4 cups low-sodium chicken broth and bring to a simmer. Add 200 g shredded chicken breast and 10 oz frozen mixed vegetables, stirring to combine.
- Step 3: In a small bowl, mix 1 tbsp cornstarch with 2 tbsp water to create a slurry. Add to the pot and cook for 2-3 minutes until the soup thickens and the chicken is heated through.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pan Chicken and Veggie Stir-Fry Soup take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pan Chicken and Veggie Stir-Fry Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep shredded chicken breast from drying out.
Can I substitute ingredients in One-Pan Chicken and Veggie Stir-Fry Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pan Chicken and Veggie Stir-Fry Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with One-Pan Chicken and Veggie Stir-Fry Soup?
Asian soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
The aroma while cooking this was absolutely heavenly.
- ★★★★★
Absolutely wonderful.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
