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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.






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

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.



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CACFP Menu Planning Guide, Team Nutrition