Basic Chicken Soup
Do you have leftover chicken? Then this recipe is for you!! You can even use a Rotisserie chicken from the store, or have an adult cook a couple of chicken breasts in the microwave or oven. Once you’ve cooked the chicken, this soup is a snap to make. Be sure to check out all of the variations you can make at the end of the recipe.
Sharp knife (adult needed)
Large heavy-bottomed pot
1 tablespoon canola or olive oil
1 tablespoon onion, finely chopped
2 tablespoons sliced celery
2 tablespoons carrots, scrubbed or peeled an sliced
8 cups low-sodium, chicken broth (or more, if you like it brothier)
1/2 cup brown rice, barley, or small pasta (such as alphabets or orzo)
2 cups cooked, shredded chicken
(Always have a grown up help you when you use the stove!)
1. Put the pot on the stove and turn the heat to medium. When it is hot (flick some water on-it should dance and evaporate immediately) carefully add the oil.
2. Add the onion, celery, and carrots, and cook until tender, 10- 15 minutes.
3. Add the chicken broth, raise the heat to high and bring to a boil. Lower the heat to low, and cook, uncovered, until the vegetables are tender and no longer float on the top, about 30 minutes.
4. Add the rice, barley or pasta and cook until tender, about 20 minutes for pasta, 40 minutes for brown rice or barley. (If you want you can use leftover grains or pasta. If so, skip this step and add them when you add the chicken, step 5. This will also cut 20 minutes off the cooking time.)
5. Add the chicken, stir, and cook until heated throughout, about 3 minutes.
6. Serve right away or cover and refrigerate up to 3 days.
© Chop-Chop Magazine
For more great recipes check out the ‘Kids Treats Cookbook’ or ‘Taste of Home: The Busy Family Cookbook’ at your local Kohl’s store. You’ll get some tasty recipes plus you’ll be supporting the Kohl’s Kids in Action program right here in Lucas County, Ohio.