Massachusetts WIC Program

This recipe was provided by Massachusetts WIC and adapted from Chop Chop Magazine.


WIC recipe - chicken soup

Basic Chicken Soup

A soothing and flavorful chicken soup filled with veggies and whole grains.
Cook Time: 30 minutes
Total Time: 30 minutes
Course: Soups
Servings: 6


  • 2 tbsp olive or canola oil
  • 1 onion diced
  • 2 stalks celery sliced
  • 2 carrots peeled and sliced
  • 8 cups low-sodium chicken broth
  • 1/2 cup brown rice, barley, or small whole wheat pasta uncooked
  • 2 cups cooked, shredded chicken


  • Place a large pot on medium heat and add the oil. Once the oil begins to sizzle, add the cut-up onion, celery, and carrots. Cover and cook for 10-15 minutes until tender, stirring every few minutes.
  • Add the chicken broth and bring to a boil. Lower the heat and simmer for another 10 minutes.
  • Add the rice, barley, or pasta and cook until soft. (10 minutes for pasta, 25 minutes for brown rice/barley)
  • Add the chicken and stir. Cook until heated throughout, about 3-5 minutes.
  • Serve immediately or let cool and refrigerate for up to 3-4 days.


Try different flavor combinations!
  • Lemon – add 1 bay leaf and zest of one lemon when adding the stock. (Remove bay leaf before serving.)
  • Herb– add 1 tablespoon herbs de Provence when adding vegetables
  • Greens & Parmesan cheese- add 2 cups fresh spinach leaves and ½ cup parmesan cheese when adding chicken at the end, just before serving.
  • Mexican- add tortilla chips and ¼ cup cilantro instead of grains. Serve with a lime wedge!
  • Tortellini – add tortellini instead of other grains – a kid favorite.

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