Chicken Vegetable Soup Recipe

Name: Chicken Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 to 5 chicken breasts; 2 cans chicken broth; 2 to 3 cloves garlic; 2 bay leaves; 1 Tbsp. basil; 1 Tbsp. thyme; 1 Tbsp. parsley flakes; salt and pepper to taste; 3 to 4 zucchini squash, sliced; 1/2 small head cabbage; 1 large onion, cut in eighths; 1/2 bag wide egg noodles; 1 bag carrots, sliced; 3 to 4 stalks celery, sliced

Servings: persons

4 to 5 chicken breasts
2 cans chicken broth
2 to 3 cloves garlic
2 bay leaves
1 Tbsp. basil
1 Tbsp. thyme
1 Tbsp. parsley flakes
salt and pepper to taste
3 to 4 zucchini squash, sliced
1/2 small head cabbage
1 large onion, cut in eighths
1/2 bag wide egg noodles
1 bag carrots, sliced
3 to 4 stalks celery, sliced

1
Boil chicken in 2 cans broth with garlic, bay leaves and other seasonings.
2
Add water to fill pot; simmer for a while.
3
Cool and debone chicken.
4
Cook sliced carrots and celery in broth until almost tender.
5
Add onion, egg noodles, zucchini and cabbage. Cook on moderate heat until noodles are cooked.
6
Put deboned chicken back in pot and stir.
7
Add chicken bouillon or 3 to 4 Weight Watchers broth packets if you prefer a more flavorful broth and you aren't watching your salt intake.

667

kcal

Calories

Fat

Carbs

100

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 14 ingredients. The key ingredients include: 4 to 5 chicken breasts, 2 cans chicken broth, 2 to 3 cloves garlic, 2 bay leaves, and more.

Yes, Chicken Vegetable Soup falls under the Soups & Stews 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 Soup

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