Here are a few of our favorite and easy chicken soup recipes. Great
for a family dinner meal.
Kids Cooking Activities Teaching Materials
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Peel and cut ends off of carrots. Cut into 3 pieces. Cut celery ribs
in half. Cut onion in quarters.
In a large soup pot, add carrots, diced onion, and 1-2 celery
leaves. Add in chicken pieces and bay leaves. Cover with water and
bring to a boil. Cook and simmer on medium-low for 30 minutes-1
hour. Drain broth into a bowl and reserve. Take chicken out and set
aside. Throw away cooked vegetables saving the chicken and broth for
your soup. Add chicken bouillon, salt, pepper and Italian seasoning
for added flavor to your broth.
Allow chicken to cool slightly and shred. Discard bones if there are
any from your chicken. In soup pot, saute diced carrots, onions,
celery in olive oil until onions are soft. Add whatever
vegetables you'd like to the broth. Stir in egg noodles and
simmer until vegetables and noodles are tender. Season as needed. Do
not overcook the noodles. The noodles will soak up some of the broth
as it sits.
Easy Chicken Noodle Soup Recipes
6-8 Cups Chicken broth
1-2 Cups shredded or chopped, cooked chicken
1 Cup chopped carrots*
1 Cup chopped potatoes*
1 Cup chopped celery*
*or substitute one bag of mixed vegetables for fresh
Add all ingredients to a soup pot and simmer until tender.
Chicken Rice Soup
6-8 Cups chicken broth
2 Cups rice *
2 carrots, diced
2 celery ribs, diced
add whatever other vegetables you choose or have on hand
Add all ingredients into soup pan and let simmer until rice is
tender and vegetables are done.
* If using brown rice, cook brown rice before adding to broth. Or
add brown rice to chicken broth, simmer, then add vegetables. It
will take longer to cook and the vegetables will get too mushy but
the time the brown rice is cooked.
Try substituting barley
or beans for rice.
Make teaching easier with our activities and recipes compiled in one easy to read format.
Reader's Easy Soup Recipes
Easy Chicken Soup Recipe with Rice and Vegetables
by Lilly Tyler (London)
2 chicken breasts cut up into small chunks.
5 pints of chicken or vegetable stock
1 medium onion, peeled, chopped finely.
2 stalks of chopped Celery
1 small de-seeded, chopped green pepper
2 Tomatoes chopped and peeled
1 tablespoon of mild curry powder
1 tablespoon of tomato puree
Salt and black pepper
Boil the chicken chunks in your chosen stock for 20 minutes until
Whilst the chicken is cooking add the peas, carrots and celery and
Add the rice and green peppers and continue cooking for another 5
Add the tomatoes, curry powder and tomato purée and simmer for a
couple of minutes.
Add the vegetables to the chicken stock.
Season the soup and simmer for 30 minutes.
When finished serve and enjoy!!
Quick Chicken and Dumplings
by Jenny K -VA
1 large can of chunk chicken breast
1 can chicken broth*
1/2 stick of butter or margarine
2 cups milk
1 Tbsp. cornstarch*
1 can (8 count) jumbo buttermilk biscuits (or you can use
add chopped carrots or other vegetables you'd like
*(You can adjust the amount of broth and cornstarch to get the right
consistency. I tend to use about 2/3 of the can of chicken broth
instead of the whole thing.)
Drain juice from canned chicken into pot. Add the can of chicken
broth and butter. Bring to boil. Whisk together cornstarch and milk.
Add to boiling broth.
When this begins to boil, cut biscuits into about 6 pieces each and
drop into the pot. Reduce heat to medium-low and allow to boil until
dumplings are fluffy. Add the chicken.
Chicken Meatball Soup
6 oz. ground turkey or chicken
large beaten egg
3 tablespoons bread crumbs
1 teaspoon salt
¼ teaspoon pepper
6 Cups chicken broth
2 medium carrots, peeled and sliced
1 Cup potatoes, chopped
Combine turkey, egg, bread crumbs and parsley and form into
meatballs.In saucepan cook broth and add carrots. Bring to a boil
and add pasta cook 5 minutes. Lower heat and add meatballs. Simmer
until cooked through.
Asian Noodle Soup
by Tamar (Newport
Beach, CA, USA)
2 cans chicken broth (low sodium)
6 oz. Asian noodles (dry)
5 mushrooms (thinly sliced)
2 green onions (chopped)
2 cooked chicken breasts or 1 pack tofu
3-4 egg whites
1/2 teaspoon garlic powder (optional)
Boil a large pot of water, then stir in noodles until al dente.
8-10 minutes. Drain noodles and divide into 2-3 serving bowls.
Boil chicken broth, mushrooms, and green onions in a saucepan.
Cube chicken or tofu, and add to chicken broth. Bring to a boil
again, and add egg whites by pouring them slowly in a ribbon. Stir
in garlic powder. When the eggs are cooked, pour the soup over the
noodles in the soup bowls, and enjoy!!
Italian Chicken and Pea Soup
2 (14 oz.) cans chicken broth
1 teaspoon dried Italian seasoning
2 garlic cloves, minced
12 oz. boneless skinless chicken breasts, cubed
3/4 Cup small shell macaroni
3/4 Cup frozen peas
1/4 Cup green onions, chopped fine, optional
Pour the chicken broth into a saucepan.
Stir in the Italian seasoning and garlic.
Bring the mixture to a rolling boil over high heat.
Stir in the chicken and macaroni.
Bring back to a rolling boil then reduce the heat to medium low.
Cook for 8 minutes or until the macaroni is tender the chicken is
Stir in the peas and green onions.
Cook the soup for 2 minutes or until the peas are cooked through.
Makes 4 servings
Homemade Chicken Noodle Soup
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