Chicken Noodle Vegetable Soup
This Chicken Noodle Vegetable Soup is soooo delicious. I have become a real soup lover the older I get. Now that fall is here, soup is always on our menu. This soup is a wonderful, low calorie, healthy entree that you will really enjoy. My husband especially enjoyed this savory soup. This recipe makes a lot so it’s terrific to make on the weekends and then have leftovers to take to work throughout the week.
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I started off with a whole chicken that I cooked off and deboned. (You can just as easily use rotisserie or shredded chicken from the deli and canned chicken broth.) I added narrow Amish noodles. They are so much better than the cheap noodles you can purchase for a buck at the grocery store. However, Amish noodles tend to absorb a lot of the liquid so I usually end up adding extra chicken broth or hot water so the soup doesn’t become like a casserole. I used carrots, peas, corn, green beans, leaks, onions, celery and mushrooms for the veggies. I seasoned the soup with some of my favorite seasonings: thyme, marjoram, parsley and sage.
This soup was really mouthwatering and we had plenty of leftovers. This recipe also made a huge batch. So I kept half of the soup for us, and the other half went to friends who were moving out of their house. I added an Herbed Cheese Bread and Caramel Chocolate Chip Blondies to round out their meal. They were so thrilled to have a home-cooked meal because they were so busy and tired from cleaning and packing.
John had been out shopping and found a close-out on whole chickens. He knows I like to use them in recipes frequently, so he brought six of them home. 🙂 I used one for Chicken Tetrazzini, one for Chicken and Noodle Casserole, one for Chicken and Dumpling Casserole, one for Chicken and Dumpling Casserole with Veggies, one for Amish Chicken and Noodles and one for this scrumptious soup.
I think one of the reasons I enjoyed this soup so much was the narrow Amish noodles I used. I love this brand of noodles. If you want this soup to turn out the best, I highly recommend not omitting either the leeks or the marjoram. Even if you’ve never used them before you will find they add so much savory flavor to the recipe. If you don’t have fresh marjoram growing, purchase a jar of marjoram for your pantry. It’s really terrific for homemade breads, soups, casseroles. Seriously, I use it ALL the time. Leeks are another of my favorites. They are like a cross between onions and garlic and add such great flavor to recipes.
If you want home cooking at its finest, give Chicken Noodle Vegetable Soup a try. Soon! This hearty and filling soup will be enjoyed by all. Add a batch of Herbed Cheese Bread while you’re at it. It’s great for dipping into the soup. Ah, yes, this is real comfort food.
Chicken Noodle Vegetable Soup is so scrumptious.
I served Chicken Noodle Vegetable Soup with Herbed Cheese Bread.
Believe me, a pot of this tasty soup is hearty and totally satisfying.
Here’s what I did.
I used these ingredients. If you don’t want to bother with cooking and deboning a chicken, use canned chicken and broth instead.
Cook off and debone a whole chicken. Reserve chicken broth.
Place chicken broth in a very large Dutch oven. Add chicken meat. Heat over medium heat.
Add leeks, onions, mushrooms, carrots and celery.
Stir to combine. Cover with lid and bring to a simmer. Cook 10 minutes.
Add uncooked noodles, frozen green beans, corn and peas. Stir to combine.
Add seasonings. Cover with lid. Simmer 20-30 minutes until veggies and noodles are tender.
The noodles absorbed a LOT of water. So I added very hot water to thin the soup appropriately. Check seasonings. Re-season with salt and pepper, if necessary.
Garnish soup with fresh thyme, if desired.
Every ladle full of soup is so mouthwatering.
I seasoned the soup with plenty of thyme, marjoram, parsley, sage and salt and pepper so it was really delicious.
This soup was really tasty served with Herbed Cheese Bread.
Here’s the recipe.
CHICKEN NOODLE VEGETABLE SOUP
(My own concoction)
Chicken Noodle Vegetable Soup
Equipment
- 1 vegetable peeler
- 1 sharp knife to cut vegetables
- 1 very large stock pot with lid to cook off chicken or a crockpot
- 1 large Dutch oven with lid
- 1 wooden spoon
- measuring cups
- measuring spoons
Ingredients
- 6 cups chicken cooked, (or 1 whole chicken, deboned)
- 10 cups chicken broth
- 1 1/2 cups carrots peeled and thinly sliced (about 3 large carrots)
- 2 ribs celery diced
- 2 leeks green top removed, washed thoroughly and sliced
- 1 small onion diced
- 16 oz. bag Essenhaus Amish narrow noodles
- 1 cup frozen green beans
- 1 cup frozen corn
- 1 cup frozen peas
- 8 oz. fresh mushrooms sliced
- 1/3 cup fresh parsley chopped, (or more, if desired)
- 1 heaping tablespoon fresh thyme (or more, if desired)
- 1 tsp. dried marjoram (if using fresh, use about one heaping tablespoon)
- 1 tsp. rubbed sage (if using fresh, use about one heaping tablespoon)
- 2 tsp. sea salt
- 1 tsp. ground black pepper
- 1/2 tsp. fresh parsley for garnish, if desired
- 1/2 tsp.. fresh thyme for garnish, if desired
- 1 qt. very hot water
Instructions
- Cook off a whole chicken and debone, reserving chicken broth.
- Cut chicken in bite-sized pieces.
- Bring chicken and broth to a boil over medium heat.
- Add carrots, leeks, celery, onions, and mushrooms.
- Cover with lid and bring to a simmer.
- Cook over low to medium heat about 10 minutes.
- Add peas, corn, green beans and noodles.
- Stir in parsley, thyme, marjoram, sage, salt and pepper.
- Stir to combine.
- Cover with lid.
- Simmer mixture about 20-30 minutes or until veggies and noodles are tender.
- Add hot water.
- Check seasonings.
- Add additional salt and pepper, if desired.
- Stir to combine.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
We loved the way this soup turned out. It was just what the doctor ordered. Ha!
The Herbed Cheese Bread was perfect for dipping into the soup. It was really a wonderful comfort food meal.
Chicken Noodle Vegetable Soup is one of those heart-warming recipes you’ll love. It makes a lot so you can have leftovers or freeze some for later. You can also halve the recipe if you don’t want quite as much soup.
You may also enjoy these delicious recipes!
Slow Cooker Gluten Free Chicken Noodle Soup
Chicken Noodle Vegetable Soup
Equipment
- 1 vegetable peeler
- 1 sharp knife to cut vegetables
- 1 very large stock pot with lid to cook off chicken or a crockpot
- 1 large Dutch oven with lid
- 1 wooden spoon
- measuring cups
- measuring spoons
Ingredients
- 6 cups chicken cooked, (or 1 whole chicken, deboned)
- 10 cups chicken broth
- 1 1/2 cups carrots peeled and thinly sliced (about 3 large carrots)
- 2 ribs celery diced
- 2 leeks green top removed, washed thoroughly and sliced
- 1 small onion diced
- 16 oz. bag Essenhaus Amish narrow noodles
- 1 cup frozen green beans
- 1 cup frozen corn
- 1 cup frozen peas
- 8 oz. fresh mushrooms sliced
- 1/3 cup fresh parsley chopped, (or more, if desired)
- 1 heaping tablespoon fresh thyme (or more, if desired)
- 1 tsp. dried marjoram (if using fresh, use about one heaping tablespoon)
- 1 tsp. rubbed sage (if using fresh, use about one heaping tablespoon)
- 2 tsp. sea salt
- 1 tsp. ground black pepper
- 1/2 tsp. fresh parsley for garnish, if desired
- 1/2 tsp.. fresh thyme for garnish, if desired
- 1 qt. very hot water
Instructions
- Cook off a whole chicken and debone, reserving chicken broth.
- Cut chicken in bite-sized pieces.
- Bring chicken and broth to a boil over medium heat.
- Add carrots, leeks, celery, onions, and mushrooms.
- Cover with lid and bring to a simmer.
- Cook over low to medium heat about 10 minutes.
- Add peas, corn, green beans and noodles.
- Stir in parsley, thyme, marjoram, sage, salt and pepper.
- Stir to combine.
- Cover with lid.
- Simmer mixture about 20-30 minutes or until veggies and noodles are tender.
- Add hot water.
- Check seasonings.
- Add additional salt and pepper, if desired.
- Stir to combine.