Salad Bar Chicken Soup
Recipe type: Dinner
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Make use of the salad bar to make chicken soup at home. Healthier, tastier, and easy
  • 2 bone in chicken thighs (or 1 bone in chicken breast)
  • 1 box (large) chicken stock (low sodium if desired)
  • 1-2 oz of dry pasta (like angel hair, orzo, or pastina)
  • ½ to 1 cup carrots, from the salad bar
  • ½ to 1 cup onions, from the salad bar
  • ½ to 1 cup celery, from the salad bar (optional)
  • 1-2 tsp paste style chicken boullion (optional)
  1. Place chicken in a heavy pan and cover with box stock. Bring to a boil then simmer until the chicken is done.
  2. While chicken is cooking adjust the size of the salad bar vegetables if necessary by cutting with a knife. Uniformity is desired.
  3. Remove chicken to cool and add water to broth to a total of 6-8 cups.
  4. Add onions, carrots, and celery and bring to a boil. Reduce temperature and simmer for 4 minutes.
  5. Add pasta and cook as the box directs.
  6. Remove skin from chicken, debone, and shred. Return to the soup when pasta if done.
  7. Adjust seasonings and check for salt. Use boullion instead of salt to taste.
  8. Substitute rice for the pasta but add the rice FIRST and cook to package directions. Then add vegetables
  9. You can make a vegetable version of this soup. Use a couple of small red potatoes and dice instead of the pasta. Use other vegetables from the salad bar as additions (broccoli, cauliflower, green peas, mushrooms, etc)
Recipe by Right Size Life at