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 cups water; 16 ounces chicken broth; 5 pounds chicken cut up, skinned; ⅓ cup onions chopped; 1 each bay leaves; 16 ounces tomatoes cut up; 2 small zucchini chopped; 16 ounces mixed vegetables; 1 cup mushrooms cut up; 1 1/2 cups noodles

Servings: persons

6 cups water
16 ounces chicken broth
5 pounds chicken cut up, skinned
⅓ cup onions chopped
1 each bay leaves
16 ounces tomatoes cut up
2 small zucchini chopped
16 ounces mixed vegetables
1 cup mushrooms cut up
1 1/2 cups noodles

1
In a large kettle combine water, chicken, onion, and bay leaf and pepper to taste.
2
Bring to boil, reduce heat.
3
Cover, simmer about 1/2 hour.
4
Remove chicken.
5
Skim off fat, add broth.
6
When chicken is cool, cut meat off bones and cube.
7
Discard bones.
8
Remove bay leaf from broth.
9
Add tomatoes (undrained), corn, zucchini and mushrooms to broth.
10
Bring to boil, stir in noodles, add chicken and reduce heat.
11
Cover.
12
Simmer until noodles are tender and mixture is cooked through.
13
Season with pepper.

1503

kcal

Calories

Fat

Carbs

226

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 cups water, 16 ounces chicken broth, 5 pounds chicken cut up, skinned, ⅓ cup onions chopped, 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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