Chicken Vegetable Soup Recipe

Name: Chicken Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: water; 2 ½ cups chopped celery (about 4 stalks); 2 cups thinly sliced leeks (about 2 large); cubed parsnip (about 8 ounces); cubed carrot (about 8 ounces); cubed turnip (about 8 ounces); 1 teaspoon kosher salt; ½ teaspoon fresh ground black pepper; 1 teaspoon chopped fresh dill (optional); 8 ounces egg noodles

Servings: persons

water
2 ½ cups chopped celery (about 4 stalks)
2 cups thinly sliced leeks (about 2 large)
cubed parsnip (about 8 ounces)
cubed carrot (about 8 ounces)
cubed turnip (about 8 ounces)
1 teaspoon kosher salt
½ teaspoon fresh ground black pepper
1 teaspoon chopped fresh dill (optional)
8 ounces egg noodles

1
Remove and discard giblets and neck from chicken.
2
Remove and discard skin from chicken; trim excess fat.
3
Split chicken in half lengthwise; place in a Dutch oven.
4
Cover with 8 cups water; bring to a boil.
5
Cook 10 minutes.
6
Skim fat from surface of broth; discard fat.
7
Add celery and next 4 ingredients (through turnip) to pan, stirring well; bring to a boil.
8
Reduce heat, and simmer 30 minutes or until vegetables are almost tender, stirring occasionally.
9
Remove chicken; let stand 10 minutes.
10
Remove chicken from bones; shred chicken with 2 forks to yield 6 cups meat.
11
Discard bones.
12
Simmer vegetable mixture 10 minutes or until tender.
13
Return shredded chicken to pan.
14
Stir in salt, pepper, and dill, if desired.
15
Cook noodles according to package directions, omitting salt and fat.
16
Place 1/2 cup noodles in each of 8 bowls; top each serving with 1 1/2 cups chicken mixture.

235

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 10 ingredients. The key ingredients include: water, 2 ½ cups chopped celery (about 4 stalks), 2 cups thinly sliced leeks (about 2 large), cubed parsnip (about 8 ounces), 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