Eat Without

Chicken Soup for the Soul

Source: Recipe adapted from First Nations Development Institute

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-10-10.

Green peas and carrots brighten up this traditional chicken soup!

Makes
4 Servings

Ingredients

  • 1 stalk of celery, chopped
  • 1 carrot, chopped
  • 1 onion, chopped
  • 1 cup frozen peas
  • 5 1/2 cups of low-sodium chicken broth
  • 1 cup cooked chicken, cubed, or canned (drained)
  • 1/2 cup uncooked rice, macaroni, or small noodles

Directions

  1. Combine celery, carrots, onions, peas, and chicken broth in a pot. Bring to a boil.
  2. Add chicken and reduce heat.
  3. Add rice, macaroni, or noodles.
  4. Simmer on low until rice, macaroni, or noodles are tender and flavors are mixed. Chicken should reach a final internal cook temperature of 165°F as measured with a food thermometer before serving.

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.