Texas Chicken Soup
Texas Chicken Soup is a delightful recipe. It’s a take-off on Chicken Noodle soup but with sea shell pasta instead of regular noodles. It also has a little hot sauce to spice it up and give it Texas-sized flavor! It’s really wonderful.
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I found this recipe in a Taste of Home cookbook featuring turkey instead of chicken. I had some rotisserie chicken I wanted to use up so I tried this recipe with it. It was amazing. I served it with biscuits and French bread which set it off wonderfully. Overall, you’ll find this one of the easiest soup recipes ever.
Texas Chicken Soup is perfect for dinner or lunches now that the weather is cooler. You’ll find this tasty and delicious soup fantastic comfort food, that’s hearty and filling. It’s especially good if you’re a soup lover and need something to warm you up in the evenings. 🙂
Texas Chicken Soup has a little bit of kick to get you going!
I loved the way this soup turned out. It was quite tasty.
Texas Chicken Soup was terrific with biscuits or French bread.
Here’s what I did.
I used these ingredients.
Pour chicken broth into a large Dutch oven. Add chicken.
Add green beans, peas, carrots, corn, celery and onions.
Add seasonings and bay leaf.
Stir to combine. Bring to a boil. Reduce heat and simmer, covered, 20-30 minutes.
Add pasta noodles and simmer 15-20 minutes.
Combine cornstarch and water and add to soup mixture. Heat thoroughly.
Remove bay leaf before serving. I also cut up the halved onions into smaller pieces with a fork.
Serve!
This easy soup recipe is just what the doctor ordered, for cool, fall nights.
Texas Chicken Soup can be made in about an hour. It’s marvelous for weeknight dinners or to serve as leftovers for lunch.
If you enjoy Chicken Noodle Soup, you’ll love this version with a little Texas heat!
Here’s the recipe.
TEXAS CHICKEN SOUP
(Recipe adapted from Taste of Home, Big Book of Soup, “Texas Turkey Soup.”)
Texas Chicken Soup
Equipment
- 1 large Dutch oven with lid
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 vegetable peeler
- 1 sharp knife to cut vegetables
- 1 small bowl
- 1 whisk
- 1 soup ladle
Ingredients
- 1 quart chicken broth 1 ½ tsp. cornstarch 1 ½ tsp. water
- 2 cups cooked chicken cubed
- 1 large white onion halved
- 1 rib celery sliced
- 1 large carrot peeled and sliced
- 1/2 cup frozen corn (or canned corn)
- 1/2 cup green beans frozen, cut
- 1/2 cup frozen peas
- 1 bay leaf
- 1/2 tsp. dried tarragon
- 1/3 tsp. garlic powder
- 1/8 tsp. hot pepper sauce
- 1 tsp.. Salt and pepper to taste
- 3/4 cup uncooked noodles (I used sea shell pasta)
- 1 1/2 tsp. cornstarch
- 1 1/2 tap. water
Instructions
- Place a large Dutch oven over medium to medium high heat.
- Add chicken broth, chicken, onion, celery, carrot, corn, green beans and peas.
- Add seasonings.
- Bring to a boil.
- Reduce heat and simmer, covered, for 20-30 minutes or until veggies are tender.
- Return pot to a boil.
- Add noodles.
- Reduce heat.
- Cover and simmer noodles for 15 to 20 minutes, or until noodles are cooked through.
- Combine cornstarch and water in small bowl or measuring cup.
- Whisk until smooth.
- Pour cornstarch mixture into soup.
- Bring mixture to a boil.
- Boil mixture for 2 minutes.
- Stir constantly.
- Break up the onion with a fork.
- Remove bay leaf before serving.
Notes
Recipe adapted from Taste of Home.
© Can’t Stay Out of the Kitchen
Nutrition
Texas Chicken Soup is hearty, filling and satisfying.
This Tex-Mex version of Chicken Noodle Soup is outstanding. You can increase or decrease the hot sauce as desired.
Every bite of Texas Chicken Soup is irresistible.
You may also enjoy these delicious recipes!
Texas Chicken Soup
Equipment
- 1 large Dutch oven with lid
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 vegetable peeler
- 1 sharp knife to cut vegetables
- 1 small bowl
- 1 whisk
- 1 soup ladle
Ingredients
- 1 quart chicken broth 1 ½ tsp. cornstarch 1 ½ tsp. water
- 2 cups cooked chicken cubed
- 1 large white onion halved
- 1 rib celery sliced
- 1 large carrot peeled and sliced
- 1/2 cup frozen corn (or canned corn)
- 1/2 cup green beans frozen, cut
- 1/2 cup frozen peas
- 1 bay leaf
- 1/2 tsp. dried tarragon
- 1/3 tsp. garlic powder
- 1/8 tsp. hot pepper sauce
- 1 tsp.. Salt and pepper to taste
- 3/4 cup uncooked noodles (I used sea shell pasta)
- 1 1/2 tsp. cornstarch
- 1 1/2 tap. water
Instructions
- Place a large Dutch oven over medium to medium high heat.
- Add chicken broth, chicken, onion, celery, carrot, corn, green beans and peas.
- Add seasonings.
- Bring to a boil.
- Reduce heat and simmer, covered, for 20-30 minutes or until veggies are tender.
- Return pot to a boil.
- Add noodles.
- Reduce heat.
- Cover and simmer noodles for 15 to 20 minutes, or until noodles are cooked through.
- Combine cornstarch and water in small bowl or measuring cup.
- Whisk until smooth.
- Pour cornstarch mixture into soup.
- Bring mixture to a boil.
- Boil mixture for 2 minutes.
- Stir constantly.
- Break up the onion with a fork.
- Remove bay leaf before serving.
6 Comments
Mario Strikers
July 7, 2022 at 11:45 pm
This recipe turned out better than I expected, and super quick, too. I’ll definitely be having this again on an evening when I am short on time for cooking.
Teresa
July 9, 2022 at 12:39 pm
It is a really quick and easy recipe. Plus it tastes wonderfully. Can’t beat that combination.
dragon city
July 7, 2022 at 11:43 pm
Since I didn’t have any broth on hand, I also added 3 bouillon cubes and the equivalent amount of water. This was excellent. It undoubtedly had a little kick to it. I topped the cornbread with cilantro and served it with it. Thank you for the delicious post!
Teresa
July 9, 2022 at 12:40 pm
Oh I bet cornbread with cilantro made this meal so mouthwatering. Yes, bouillon with water will work. I try not to use it too much because of all the additives. But it does work as a replacement.
Spinner Tools
July 3, 2022 at 8:43 pm
Very nice, indeed.
Teresa
July 4, 2022 at 8:07 am
Yes, it’s a great soup.