Chicken Vegetable Noodle Soup Recipe

Name: Chicken Vegetable Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 c. water; 1 large stewing chicken, cut up; 1/3 c. chopped onion; 1 bay leaf; 1 (16 oz.) can tomatoes; 1 (16 oz.) can cream-style corn; 2 small zucchini, thinly sliced; 1 1/2 c. uncooked medium noodles; salt; pepper

Servings: persons

6 c. water
1 large stewing chicken, cut up
1/3 c. chopped onion
1 bay leaf
1 (16 oz.) can tomatoes
1 (16 oz.) can cream-style corn
2 small zucchini, thinly sliced
1 1/2 c. uncooked medium noodles
salt
pepper

1
In a large kettle, combine water, chicken, onion, bay leaf, 2 teaspoons salt and 1/4 teaspoon pepper.
2
Bring to boiling; reduce heat.
3
Cover; simmer about 2 hours or until chicken is tender. Remove chicken.
4
When cool enough, cut off meat and cube chicken. Discard bones and skin.
5
Skim fat from broth and discard.
6
Add tomatoes, corn and zucchini to broth.
7
Bring to boiling.
8
Stir in noodles.
9
Reduce heat.
10
Cover; simmer about 3 minutes.
11
Stir in chicken.
12
Cover and simmer until noodles are tender and soup is heated through.

479

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 6 c. water, 1 large stewing chicken, cut up, 1/3 c. chopped onion, 1 bay leaf, and more.

Yes, Chicken Vegetable Noodle 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.

Chicken Vegetable Noodle Soup

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