Chicken Vegetable Soup

Homemade chicken noodle soup is a go-to in our home, but every now and then I like to really amp up the veggie content for an extra boost of fiber, vitamins, and minerals. If you have a mandolin slicer (or great knife skills), slice the carrots and celery thin to speed up the cooking process.

Chicken Vegetable Soup

makes 8-10 hearty servings

Printable Recipe

Ingredients

• 8 cups chicken stock (try my delicious homemade recipe)

• 2 cups cooked chicken, shredded or cubed

• 1 small zucchini, cut into small pieces

• 1 cup peas, fresh or frozen

• 1 cup corn kernels, fresh or frozen

• 1 cup chopped cauliflower (small pieces)

• 1 cup cut green beans (small pieces), fresh or frozen

• 1 cup thinly sliced carrots, fresh

• 1 cup thinly sliced celery, fresh

• chopped scallions for garnish

• chopped parsley for garnish

• cooked sturdy, Kluski-style noodles (or any pasta)

• salt and papper to taste

Directions

1. Place everything except the noodles and scallions in an 8-qt or larger stockpot; bring to a boil, then reduce and simmer for 20-30 minutes.

2. Taste and season with salt and pepper if needed.

3. Place cooked noodles in bowl, top with hot soup and garnish with sliced parsley and scallions.

Notes

• For the chicken, use white or dark meat. Any cooked chicken will work - roasted, rotisserie, canned, thawed… whatever you have.

• Feel free to use fresh or frozen peas, corn, and green beans. I always keep a supply of these veggies in the freezer. No need to thaw before adding. Okra is another veggies that freezes very well. I didn’t have any this time, but okra, kale, and spinach are more veggies that I often keep in the freezer and any (or all) would have been a great additions this soup.

• I like to use thick, Polish or Amish-style noodles in my soups and stews. Because they’re so dense and sturdy, they hold up really well without becoming mushy. For best results, I cook them separately and add to bowls upon serving. Because these noodles are so sturdy, they will retain their texture fairly well for a day or two when mixed into the soup. Look for Kluski noodles.