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.

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 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.

That's it — enjoy your meal!

Hearty Chicken-Vegetable Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions