Chunky Chicken-Vegetable Noodle Soup Recipe

Name: Chunky Chicken-Vegetable Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons EVOO; 2 carrots, peeled, quartered lengthwise, cut into 1/2-inch thick pieces; 3 to 4 ribs celery with leafy tops, spilt lengthwise, cut into 1/2-inch thick pieces; 1 large onion, chopped 1/2-inch dice; 1 fresh bay leaf; 1 small to medium zucchini, quartered lengthwise and cut into 1/2-inch thick pieces; Salt and pepper; 2 cloves garlic, sliced; 2 leeks, halved lengthwise, cut into 1/2-inch half moons; 2 tablespoons tomato paste; 2 large tomatoes, grated on large side of box grater; 1 to 1 1/2 pounds diced Poached Chicken, recipe follows; 2 quarts chicken stock/poaching liquids from Poached Chicken; 8 ounces extra-wide egg noodles; 2 tablespoons butter; 1/4 cup finely chopped parsley or parsley and dill combined; A little lemon zest, for garnish; 1 whole chicken (4 to 5 pounds); 1 teaspoon whole black peppercorns; 2 ribs celery, coarsely chopped; 2 cloves garlic, crushed; 1 large fresh bay leaf; 1 carrot, peeled and coarsely chopped; 1 lemon, sliced; 1 onion, peeled and quartered; Herb bundle of parsley, rosemary and thyme; Salt

Servings: persons

2 tablespoons EVOO
2 carrots, peeled, quartered lengthwise, cut into 1/2-inch thick pieces
3 to 4 ribs celery with leafy tops, spilt lengthwise, cut into 1/2-inch thick pieces
1 large onion, chopped 1/2-inch dice
1 fresh bay leaf
1 small to medium zucchini, quartered lengthwise and cut into 1/2-inch thick pieces
Salt and pepper
2 cloves garlic, sliced
2 leeks, halved lengthwise, cut into 1/2-inch half moons
2 tablespoons tomato paste
2 large tomatoes, grated on large side of box grater
1 to 1 1/2 pounds diced Poached Chicken, recipe follows
2 quarts chicken stock/poaching liquids from Poached Chicken
8 ounces extra-wide egg noodles
2 tablespoons butter
1/4 cup finely chopped parsley or parsley and dill combined
A little lemon zest, for garnish
1 whole chicken (4 to 5 pounds)
1 teaspoon whole black peppercorns
2 ribs celery, coarsely chopped
2 cloves garlic, crushed
1 large fresh bay leaf
1 carrot, peeled and coarsely chopped
1 lemon, sliced
1 onion, peeled and quartered
Herb bundle of parsley, rosemary and thyme
Salt

1
Heat a soup pot with the EVOO over medium-high heat.
2
Add the carrots, celery and onions.
3
Cook, partially covered, 3 to 4 minutes.
4
Add the bay leaf, zucchini and some salt and pepper.
5
Partially cover and cook 5 minutes more.
6
Then add the garlic and leeks.
7
Stir 1 to 2 minutes.
8
Add the tomato paste, and stir for 1 minute.
9
Add the grated tomatoes, chicken and stock.
10
Bring to a low boil, adjust the salt and pepper to taste, cool and store.
11
Reheat over medium heat.
12
To serve, heat a medium pot of salted water to boil.
13
Cook the noodles to al dente, 5 minutes or so.
14
Drain and toss the noodles with the butter, herbs and some salt and pepper.
15
Stir a little lemon zest into the soup.
16
Place a small mound of noodles in each bowl and ladle chunky chicken and vegetable soup over top.
17
Place the chicken in a large stockpot.
18
Add the peppercorns, celery, garlic, bay leaf, carrot, lemon, onions and the herb bundle tied with string, sprinkle with salt.
19
Cover the chicken with water and bring to a boil.
20
Reduce the heat to low, a rolling simmer.
21
Simmer 1 hour to 1 hour 15 minutes, then cool the chicken in the stock.
22
Strain the stock, discarding the vegetables.
23
Remove the chicken in large pieces from skin and bones.
24
Cut half of the meat into bite-size chunks for the soup.
25
Thinly slice or pull the remaining meat, and reserve for another use.

527

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 27 ingredients. The key ingredients include: 2 tablespoons EVOO, 2 carrots, peeled, quartered lengthwise, cut into 1/2-inch thick pieces, 3 to 4 ribs celery with leafy tops, spilt lengthwise, cut into 1/2-inch thick pieces, 1 large onion, chopped 1/2-inch dice, and more.

Yes, Chunky 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.

Chunky Chicken-Vegetable Noodle Soup

How did you like this recipe?

Frequently Asked Questions