Go Back
–+ servings
Texas Chicken Soup | Can't Stay Out of the Kitchen | this is a fabulous take off on #ChickenSoup with a little bit of #Texas #HotSauce thrown in to spice it up. Terrific comfort food meal for the fall. #chicken #soup #carrots #corn #noodles #peas #pasta #GreenBeans #TexasChickenSoup

Texas Chicken Soup

Teresa Ambra
Texas Chicken Soup is the best of both worlds! It combines everything you love in homemade Chicken Soup with a little Texas heat from hot sauce. This mouthwatering recipe is irresistible and fabulous comfort food for cool, fall nights.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Dish, Soup
Cuisine Tex-Mex
Servings 8
Calories 137 kcal

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

NOTE: The noodles absorb a lot of the liquid. If desired, add an additional cup or two of chicken broth or water.
 
NOTE: I used 6-8 drops of hot sauce, but if you want a full, spicy, hot flavor, add the full 1/8 teaspoon of hot sauce.
 
Recipe adapted from Taste of Home.
 
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 137kcalCarbohydrates: 16gProtein: 12gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 29mgSodium: 719mgPotassium: 270mgFiber: 2gSugar: 3gVitamin A: 1674IUVitamin C: 8mgCalcium: 29mgIron: 1mg
Keyword carrots, chicken, corn, green beans, main dish, noodles, pasta, peas, soup
Tried this recipe?Let us know how it was!