Chicken Soup

This chicken soup recipe is a great way to use leftover cooked chicken or turkey. This dish is easy, delicious, and healthier than the typical chicken soup that comes in a can. Make your own chicken broth to use as a base.

Need an additional reason to try this recipe?  You only need to use one pot to make it, so your dishes won’t pile up in the process. 

Makes:  3 servings


Serving Size: 1 cup
Calories: 240

Total Fat: 6g
Saturated Fat: 1g
Protein: 19g
Sodium: 110mg
Carbohydrates: 29g
Added Sugar: 0g
Fiber: 7g

Chicken Soup


2 tsp vegetable oil
½ of a medium onion, chopped
3 large carrots, chopped
1 tsp thyme, ground
garlic cloves, minced
2 cups water, or no sodium chicken broth 
1 can (15 oz) diced tomatoes, no sodium added, drained 
1 cup chicken, cooked, skinned and cubed
1 cup whole wheat pasta, cooked (or brown rice)
1 cup kale, chopped, about one large leaf


  1. Heat oil in a medium sauce pan. Add onion and carrot. Saute until vegetables are tender, about 5-8 minutes.
  2. Add thyme and garlic. Saute for one more minute.
  3. Add water or broth, tomatoes, cooked pasta or rice, chicken and kale.
  4. Simmer for 5-10 minutes.

Source: Washington State University 

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