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Homemade Chicken Soup


7 Servings14 Servings28 Servings
Chicken breast, boneless, skinless1 lb2 lb4 lb
Olive oil, divided2.5 Tbsp5 Tbsp10 Tbsp
Mixed vegetables, frozen, thawed1.5 cups3 cups6 cups
Black pepper, ground0.5 tsp1 tsp2 tsp
Chicken broth, canned5 cups10 cups20 cups
Evaporated milk, canned0.75 can1.5 can3 can
White rice, long grain10 Tbsp20 Tbsp40 Tbsp


  1. 1. Heat 2 Tbsp of olive oil over medium high heat in large pot. Add chicken and thawed vegetables to pot and cook about 10 minutes, flipping once. Remove chicken.
  2. 2. Add remainder of olive oil and cook 3 to 5 minutes longer.
  3. 3. Add broth, rice and evaporated milk, bring to a boil and reduce to simmer. Cook about 20 minutes.
  4. 4. Add chicken and cook another 6 to 10 minutes.
Nutrition Facts
Serving size 1 1/2 cups (379g)
Amount Per Serving
Calories 328 From Fat 89
% Daily Value*
Total Fat 10g 15%
Sat. Fat 2g 10%
Cholesterol 66mg 22%
Sodium 362mg 15%
Total Carb 26g 9%
Dietary Fiber 2g 8%
Sugars 5g
Protein 33g
Vitamin A 35% Vitamin C 8%
Calcium 15% Iron 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Food For Thought

Try this soup with brown rice, turkey or beans to make a whole new lunch recipe.

CACFP Crediting

For 3-5 year olds; Lunch/Supper. Must serve all of the following:

  • Fruit/Vegetable
  • Meat/Meat Alternate