Skip to main content
Return to Resources Print this Resource   Share:       

 

Chicken Soup

 

   Serving Size:
1/6 of soup is a 1/4 cup vegetable and 1.5 oz meat/meat alternate for a 3-5 year old for lunch/supper.

 

   Yield:
6

 

 

Ingredients:

1 lb. boneless, skinless, chicken breast
2 1/2 Tbsp. olive oil
2 cups frozen thawed mixed vegetables
1/2 tsp. ground black pepper
5 cups chicken broth
3/4 can evaporated milk
1/2 cup + 2 Tbsp. long grain rice

Directions:
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. Add remainder of olive oil and cook 3 to 5 minutes longer. Add broth, rice and evaporated milk, bring to a boil and reduce to simmer. Cook about 20 minutes. Add chicken and cook another 5 to 10 minutes.

 

 

Rating:  
0 reviews     Write a Review

 

Credit:  
CACFP Menu Planning Guide, Team Nutrition

 

Recipe Categories:  
Recipe Categ:  
Meat/ Meat Alternate    Make Ahead    Vegetable