campbell soup chicken stir fry recipe using frozen vegetables Campbell Soup Chicken Stir Fry Recipe Using Frozen Veggies

When it comes to quick, flavorful dinners that the whole family will enjoy, nothing beats a good stir fry. This Campbell soup chicken stir fry recipe using frozen vegetables is a perfect example of convenience meeting taste.

Using frozen vegetables not only saves time on prep but also locks in nutrients and freshness, making it a healthy choice without compromising on flavor. The addition of Campbell’s condensed soup adds a deliciously creamy and savory sauce that ties the whole dish together effortlessly.

Whether you’re a busy weeknight cook or just looking for a simple yet satisfying meal, this recipe is designed to be easy, adaptable, and packed with wholesome ingredients. Plus, it’s budget-friendly and requires minimal cleanup — what’s not to love?

Read on to learn how to whip up this tasty stir fry that will quickly become a staple in your kitchen.

Why You’ll Love This Recipe

This stir fry is a lifesaver for hectic days when you want something nutritious but don’t have a lot of time. Using frozen vegetables means no washing, peeling, or chopping — just toss them in the pan and cook.

The chicken cooks quickly, and the Campbell’s soup creates a rich, velvety sauce that coats every bite.

It’s also incredibly versatile. Feel free to swap out the frozen veggies for your favorites or add more spices to suit your taste.

This dish is a fantastic way to get dinner on the table fast without sacrificing flavor or health.

Additionally, this recipe is great for meal prep or leftovers, making it a convenient option for busy households.

Ingredients

• 2 cups frozen mixed vegetables (e.g., broccoli, carrots, peas, bell peppers)
• 1 lb boneless, skinless chicken breast, thinly sliced
• 1 can (10.5 oz) Campbell’s condensed cream of chicken soup
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon vegetable oil or olive oil
• 1 teaspoon minced garlic
• 1 teaspoon grated fresh ginger (optional)
• 1/4 cup water or chicken broth
• 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
• Salt and pepper to taste
• Cooked rice or noodles for serving

Equipment

• Large skillet or wok
• Cutting board and knife
• Measuring spoons and cups
• Wooden spoon or spatula
• Bowl for cornstarch slurry (optional)
• Serving plates or bowls

Instructions

1. Prepare the chicken: Thinly slice the chicken breast into bite-sized strips. Season lightly with salt and pepper.
2. Heat the oil: In a large skillet or wok, heat the vegetable oil over medium-high heat until shimmering.
3. Sauté garlic and ginger: Add the minced garlic and grated ginger to the pan and cook for about 30 seconds until fragrant, stirring constantly to avoid burning.
4. Cook the chicken: Add the sliced chicken to the pan. Stir-fry for 5-7 minutes, or until the chicken is cooked through and no longer pink in the center.
5. Add frozen vegetables: Toss in the frozen mixed vegetables. Stir frequently and cook for about 5 minutes, until the vegetables are heated through but still crisp.
6. Make the sauce: In a bowl, mix the Campbell’s condensed cream of chicken soup, soy sauce, and water or chicken broth. Pour this mixture over the chicken and vegetables.
7. Combine and simmer: Stir everything together, coating the chicken and vegetables in the sauce. Reduce heat to medium-low and let simmer for 3-4 minutes, allowing the flavors to meld.
8. Optional thickening: If you prefer a thicker sauce, stir in the cornstarch slurry and cook for another 1-2 minutes until the sauce thickens.
9. Adjust seasoning: Taste and add additional salt, pepper, or soy sauce as needed.
10. Serve: Spoon the stir fry over cooked rice or noodles, and enjoy immediately.

Tips & Variations

For the best texture, avoid overcooking the frozen vegetables. Keep them slightly crisp to retain nutrients and taste.

Tip: You can swap the chicken breast for thighs for a juicier result. Alternatively, try tofu or tempeh for a vegetarian version.

Experiment with different Campbell’s soups like cream of mushroom or cream of celery to change up the flavor profile. Adding a splash of sesame oil or a sprinkle of red pepper flakes can give the dish an extra kick.

If you want to boost the nutrition, add a handful of fresh spinach or kale in the last minute of cooking. For a gluten-free meal, use tamari instead of soy sauce and ensure your soup is gluten-free.

Nutrition Facts

Serving Suggestions

This chicken stir fry pairs beautifully with steamed jasmine rice, brown rice, or your favorite noodles like soba or rice noodles. For a low-carb option, serve it over cauliflower rice or sautéed zucchini noodles.

Add a side of Vegetarian Swiss Chard Recipes for Healthy Meals or a fresh cucumber salad to balance the warm, savory flavors with something crisp and cool.

If you’re looking for a heartier meal, serve alongside some steamed dumplings or spring rolls. A chilled glass of white wine or iced green tea complements the dish well.

Conclusion

This Campbell soup chicken stir fry using frozen vegetables is a perfect weeknight dinner solution that combines ease, speed, and flavor. The convenience of frozen veggies paired with the creamy richness of Campbell’s condensed soup creates a dish that feels indulgent yet wholesome.

Whether you’re feeding a family or preparing a quick solo meal, this recipe’s versatility and straightforward steps make it a kitchen favorite. Don’t hesitate to customize it with your preferred veggies or protein.

For more delicious and easy recipes, check out our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious or explore our Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes for more cooking inspiration.

Happy cooking!

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