If you are looking to spice up your soup game try this delicious kung pao soup recipe.
This kung pao soup recipe is so quick and easy to make it will quickly become a weeknight favourite in your house. Who doesn’t love a flavourful satisfying soup on a chilly day, especially when you have only a small window to get supper on the table between hockey practices and piano lessons!
There are so many benefits to keeping this recipe on hand. Here’s what I discovered.
- It’s cheap! I always keep jars of homemade chicken or turkey stock handy in my pantry for quick weeknight meals. Making my own stock saves pennies making this soup particularly cheap! Also all the veggies can be grown in your own garden saving even more pennies!
- It’s quick! The best part is that it comes together so fast making perfect for those days when you only have a few minutes to get supper on the table between hockey practice and piano lessons.
- It’s fresh! All the veggies in Kung Pao soup are easy to grow in your own backyard making this a great summer soup recipe. And it will taste sooo fresh! In the winter the spices will quickly warm you up when you come in from the cold.
- It uses up leftovers in your fridge! It’s always a struggle in our house to get all of the leftovers eaten before they go bad so we don’t waste good food. I use leftover rotisserie or slow roasted chicken or pork chops in this soup which makes prep time go even faster! It’s an easy add you your meal planning schedule. Plan this kung pao soup recipe for the day after you do a roast dinner.
- It’s perfect for meal preppers! It’s a great recipe for those who are more on the ball than me and actually meal prep for the week every Sunday. The veggies and meat can all be chopped ahead of time so the night of you can just throw everything in the pot and heat it up.
Kung Pao Soup
This Kung Pao Soup is so quick and easy to make it will quickly become a weeknight favourite in your house.
- 8 cups Chicken Broth
- 1 Red Pepper
- 1 Zucchini
- 1 bunch Green Onion
- Ramen Noodles or Rice
- 1 packet Kung Pao Seasoning
- 2 cups Diced Cooked Chicken or Pork
- 1 Tbsp Soy Sauce
Chop the zucchini and red pepper into bite sized chunks.
Slice the whole of the green onion, including the white part. Reserve the green part of the onion for garnish. The white will go in the soup.
Toss all of the ingredients into a large pot (excepting the garnish of course). Give it a quick stir and let it simmer on a medium heat for 20 minutes.
Sprinkle with a healthy handful of the green onion garnish and enjoy!
I like to use my leftover chicken or pork chops in this recipe. But if you do not have cooked meat on hand just dice some chicken or pork and fry it in the bottom of the saucepan before adding in the other ingredients.
“I received these products complimentary from Influenster for testing purposes.” If you can’t find any kung pao seasoning at your local grocery store get some here.