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Kids Chicken Soup with Baguette

12 INGREDIENTS • 10 STEPS • 20MINS

Kids Chicken Soup with Baguette

Recipe

4.5

2 ratings
The traditional chicken noodle soup dates back when Campbell’s first introduced the ‘Chicken with Noodles’ soup in 1934. Although not confirmed that it completely cures the common cold, the chicken noodle soup does help reduce flu-like symptoms. Slurp!
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The traditional chicken noodle soup dates back when Campbell’s first introduced the ‘Chicken with Noodles’ soup in 1934. Although not confirmed that it completely cures the common cold, the chicken noodle soup does help reduce flu-like symptoms. Slurp!
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!

20MINS

Total Time

$9.78

Cost Per Serving

Ingredients

Servings
2
us / metric
Chicken Base
1 pckg
(32 oz)
Chicken Base
Baby Pasta Shells
115 g
Baby Pasta Shells
Green Peas
75 g
Green Peas
Salt
1/2 tsp
Salt
Ground Black Pepper
1/4 tsp
Ground Black Pepper
Oil
2 Tbsp
Oil
Water
960 mL
Water
Celery
1 stalk
Celery
Carrot
1
Carrot
Garlic
1 clove
Garlic
Chicken Breast
1
Chicken Breast
Baguette
as needed
Baguettes
optional

Nutrition Per Serving

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Calories
1210
Fat
15.2 g
Protein
26.6 g
Carbs
203.3 g
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author_avatar
Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!

Cooking Instructions

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step 1
Peel and dice Carrot (1). Slice carrot and Celery (1 stalk) into 1/4 inch pieces. Mince Garlic (1 clove), set all aside.
step 1 Peel and dice Carrot (1). Slice carrot and Celery (1 stalk) into 1/4 inch pieces. Mince Garlic (1 clove), set all aside.
step 2
Pat dry Chicken Breast (1) with paper towels. Season with Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp).
step 3
Heat a medium saucepot over medium-high heat with Oil (1 Tbsp). When the oil is hot, add the chicken and sear on each side for 4 minutes; until fully cooked.
step 4
Remove from pan and allow to cool. Once cool, carefully pull chicken apart into medium torn sized pieces. Set aside.
step 5
In the same medium saucepot over medium-high heat, add Oil (1 Tbsp) to the pan. Add carrot, celery, and garlic. Sauté for 3 to 4 minutes, stirring occasionally.
step 6
Add Water (960 mL) with the Chicken Base (1 pckg); stir until combined and bring to a boil. Add Baby Pasta Shells (115 g) and cook for 4 minutes.
step 7
Add the chicken and Green Peas (75 g) with Salt (1/2 tsp), bring back to a quick boil. Remove from heat and keep warm until plating.
step 7 Add the chicken and Green Peas (75 g) with Salt (1/2 tsp), bring back to a quick boil. Remove from heat and keep warm until plating.
step 8
Preheat oven to 400 degrees F (200 degrees C).
step 9
Using your hands, moisten outside of Baguettes (as needed) with a little bit of water. Place in oven directly on wire rack and bake for 3 minutes. Remove from oven and hold for plating.
step 10
Ladle chicken soup into two bowls with equal portions. Serve with the baguette on the side. Enjoy!
step 10 Ladle chicken soup into two bowls with equal portions. Serve with the baguette on the side. Enjoy!
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