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Homemade Chicken Soup

This homemade chicken soup is perfect for a cold day.
Course Appetizer
Cuisine American
Keyword Chicken, Soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 10
Calories 176kcal
Cost $.78 per serving


  • 2 tbs olive oil
  • 1 onion diced
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 3 cups shredded cooked chicken
  • 8 cups chicken broth
  • 1 cup quinoa/rice blend or brown rice


  • Heat the olive oil over medium heat in a large pot. Add the onion, lower the heat to medium low, and cook with the cover on for 3 minutes. Add the carrots and celery to the pot, and cook with the cover on for another 5 minutes, or until the carrots and celery are beginning to get tender.
  • Add the chicken, broth, and rice (or rice quinoa blend) to the pot. Bring to a boil, and then reduce the heat to low. Simmer gently for 20 minutes, or as long as it takes to cook the rice blend.
  • If the soup is thicker than you prefer, add a cup or two of water to make it thinner. Also, taste the soup to see if it needs a little salt. This will depend on how much salt is in your broth.


Calories: 176kcal | Carbohydrates: 14g | Protein: 14g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 32mg | Sodium: 730mg | Potassium: 397mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2055IU | Vitamin C: 15mg | Calcium: 31mg | Iron: 2mg