Chicken Noodle Vegetable Soup Recipe

Name: Chicken Noodle Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Cornish hen; water; 1 ½ tablespoons ground black pepper; 3 tablespoons kosher salt; 1 garlic clove, minced; 1 white onion, chopped; 1 tablespoon coriander; 1 ½ teaspoons poultry seasoning; 2 low-sodium chicken bouillon cubes; 1 low-sodium vegetable bouillon cube; 1 tablespoon cilantro; 1 tablespoon rosemary; 1 celery, chopped; 1 carrot; 1 tablespoon oregano; 1 tablespoon parsley; 1 teaspoon chives; 5 ounces No Yolks egg noodle substitute

Servings: persons

1 Cornish hen
water
1 ½ tablespoons ground black pepper
3 tablespoons kosher salt
1 garlic clove, minced
1 white onion, chopped
1 tablespoon coriander
1 ½ teaspoons poultry seasoning
2 low-sodium chicken bouillon cubes
1 low-sodium vegetable bouillon cube
1 tablespoon cilantro
1 tablespoon rosemary
1 celery, chopped
1 carrot
1 tablespoon oregano
1 tablespoon parsley
1 teaspoon chives
5 ounces No Yolks egg noodle substitute

1
Fill a 6 quart pot halfway with water.
2
Stir in salt until dissolved.
3
Season chicken with poultry seasoning,pepper,chicken and vegetable bouillon.
4
Place chicken in pot with water,add cilantro,rosemary,coriander,garlic and onion to pot.Boil contents in covered pot over low heat, until chicken freely falls off of the bone.
5
In a separate pot cook noodles as directed on package.
6
In a seperate pot heat carrot until soft,but not mushy.
7
Remove chicken from heat.Remove bones, and coagulated fat that collected on top of broth.Add noodles,carrots,oregano,parsley, and chives to pot.Stir soup.
8
Heat soup over low heat for 5 minutes and serve hot.

235

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 Cornish hen, water, 1 ½ tablespoons ground black pepper, 3 tablespoons kosher salt, and more.

Yes, Chicken Noodle Vegetable Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Noodle Vegetable Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions