Chicken-Vegetable Soup Recipe

Name: Chicken-Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (6-pound) roasting chicken; 8 cups water; 2 1/2 cups chopped celery (about 4 stalks); 2 cups thinly sliced leek (about 2 large); 1 1/2 cups (1/2-inch) cubed parsnip (about 8 ounces); 1 1/2 cups (1/2-inch) cubed carrot (about 8 ounces); 1 1/2 cups (1/2-inch) cubed turnip (about 8 ounces); 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1 teaspoon chopped fresh dill (optional); 8 ounces egg noodles

Servings: persons

1 (6-pound) roasting chicken
8 cups water
2 1/2 cups chopped celery (about 4 stalks)
2 cups thinly sliced leek (about 2 large)
1 1/2 cups (1/2-inch) cubed parsnip (about 8 ounces)
1 1/2 cups (1/2-inch) cubed carrot (about 8 ounces)
1 1/2 cups (1/2-inch) cubed turnip (about 8 ounces)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon chopped fresh dill (optional)
8 ounces egg noodles

1
Remove and discard giblets and neck from chicken. Remove and discard skin from chicken; trim excess fat. Split chicken in half lengthwise; place in a Dutch oven. Cover with 8 cups water; bring to a boil. Cook 10 minutes. Skim fat from surface of broth; discard fat. Add celery and next 4 ingredients (through turnip) to pan, stirring well; bring to a boil. Reduce heat, and simmer 30 minutes or until vegetables are almost tender, stirring occasionally. Remove chicken; let stand 10 minutes. Remove chicken from bones; shred chicken with 2 forks to yield 6 cups meat. Discard bones. Simmer vegetable mixture 10 minutes or until tender. Return shredded chicken to pan. Stir in salt, pepper, and dill, if desired.
2
Cook noodles according to package directions, omitting salt and fat. Place 1/2 cup noodles in each of 8 bowls; top each serving with 1 1/2 cups chicken mixture.
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313

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 11 ingredients. The key ingredients include: 1 (6-pound) roasting chicken, 8 cups water, 2 1/2 cups chopped celery (about 4 stalks), 2 cups thinly sliced leek (about 2 large), 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.

That's it — enjoy your meal!

Chicken-Vegetable Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions