Hearty Chicken-Vegetable Soup Recipe

Name: Hearty Chicken-Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large chicken thighs (skin and bone left on); 2 (14 ounce) cans chicken broth; ½ teaspoon white pepper; 1 tablespoon parsley; 1 carrot, peeled and chunked; 1 stalk celery, chunked; 12 onion, peeled and roughly chopped; 4 roasted garlic cloves; 1 (15 ounce) canroasted tomatoes, diced; 1 (6 ounce) can tomato paste; 1 (10 ounce) can Rotel tomatoes & chilies; ½ teaspoon thyme; 1 bay leaf; 1 teaspoon basil; 1 teaspoon oregano; 1 teaspoon salt; ½ teaspoon granulated garlic; ½ cup sherry wine; 4 button mushrooms, wiped clean and sliced; 1 (15 ounce) can Veg-All (mixed vegetables including carrots, celery, potatoes, peas, green beans, corn, and lima beans); 1 cup cooked egg noodles (homemade preferred)

Servings: persons

2 large chicken thighs (skin and bone left on)
2 (14 ounce) cans chicken broth
½ teaspoon white pepper
1 tablespoon parsley
1 carrot, peeled and chunked
1 stalk celery, chunked
12 onion, peeled and roughly chopped
4 roasted garlic cloves
1 (15 ounce) canroasted tomatoes, diced
1 (6 ounce) can tomato paste
1 (10 ounce) can Rotel tomatoes & chilies
½ teaspoon thyme
1 bay leaf
1 teaspoon basil
1 teaspoon oregano
1 teaspoon salt
½ teaspoon granulated garlic
½ cup sherry wine
4 button mushrooms, wiped clean and sliced
1 (15 ounce) can Veg-All (mixed vegetables including carrots, celery, potatoes, peas, green beans, corn, and lima beans)
1 cup cooked egg noodles (homemade preferred)

1
In a large soup pot, combine chicken, chicken broth, parsley, carrot, celery, onion, roasted garlic, and white pepper.
2
Cook on low for 2 hours.
3
Refrigerate overnight or until fat rises to the top and solidifies.
4
Remove fat and discard.
5
Strain broth, reserving chicken and discard solids.
6
In a large soup pot, combine strained broth, diced tomatoes, tomato paste, Rotel, bay leaf, basil, oregano, salt, garlic, sherry and mushrooms.
7
Simmer 45 minutes.
8
Meanwhile, remove skin and bone from chicken and cut up into small pieces.
9
Cook noodles in boiling, salted water until al dente.
10
Drain and add to soup.
11
Add drained and rinsed Veg-all and chicken.
12
Cook 5 minutes longer.
13
If soup is too thick, thin with water mixed with bouillon.

719

kcal

Calories

Fat

115

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.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 large chicken thighs (skin and bone left on), 2 (14 ounce) cans chicken broth, ½ teaspoon white pepper, 1 tablespoon parsley, and more.

Yes, Hearty 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.

Hearty Chicken-Vegetable Soup

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