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Chicken Noodle Vegetable Soup | Can't Stay Out of the Kitchen | this home-style #soup is absolutely scrumptious. It's made with #Amish #noodles, #chicken #carrots, #corn, #greenbeans & #peas. This is perfect comfort food for fall. #chickensoup #chickennoodlesoup

Chicken Noodle Vegetable Soup

Teresa Ambra
Chicken Noodle Vegetable Soup is just what the doctor ordered! It's a delicious and flavorful comfort food that's terrific for fall menus. This one uses Amish Noodles, carrots, mushrooms, peas, corn & green beans. It's absolutely mouthwatering and one your family will enjoy over and over again.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Dish, Soup
Cuisine American
Servings 16
Calories 214 kcal

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

NOTE: Or you can use rotisserie chicken and canned chicken broth.
 
NOTE: Because these Amish noodles absorb so much liquid, I added hot water at the end to thin the soup appropriately.
 
NOTE: I highly recommend not omitting the leeks or the marjoram in the recipe. Both provide needed savory flavors to increase the flavor of the soup.
 
NOTE: Prepare ahead! Preparation time does not include time required to cook and debone a chicken.
 
NOTE: You can halve the recipe if you don't want 16 servings.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 214kcalCarbohydrates: 28gProtein: 12gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.05gCholesterol: 48mgSodium: 829mgPotassium: 345mgFiber: 3gSugar: 3gVitamin A: 2412IUVitamin C: 10mgCalcium: 50mgIron: 2mg
Keyword carrots, chicken, corn, green beans, main dish, mushrooms, noodles, peas, soup
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