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.
3
MyRecipes is working with
4
, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit
5
.

313

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.

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.

Chicken-Vegetable Soup

How did you like this recipe?

Frequently Asked Questions