Chicken Vegetable Noodle Soup
Submitted by obtuse
Hearty chicken vegetable noodle soup made from a whole simmered chicken with tomatoes, corn, zucchini, mushrooms, and egg noodles. From pot to bowl in about an hour.
YIELD
4 servingsPREP
10 minCOOK
45 minREADY
1 hrsThis is soup the way it should be made. Start with a whole chicken and let it do the work.
Five pounds of chicken simmer with onion and bay leaf until tender, giving you both the broth and the meat in one step.
Tomatoes, corn, zucchini, and mushrooms go in next, bringing color and texture to every ladleful.
Noodles cook right in the pot, soaking up all that homemade chicken flavor.
This is the bowl you want when the weather turns cold or someone in the house needs a lift.
Kitchen Tips
- Skim the fat off the broth after removing the chicken for a cleaner, lighter soup
- Add the noodles last so they don’t get soggy if you plan on reheating leftovers
- This soup freezes well without the noodles; cook them fresh when you reheat
Ingredients
Directions
In a large kettle combine water, chicken, onion, and bay leaf and pepper to taste.
Bring to boil, reduce heat. Cover, simmer about ½ hour.
Remove chicken.
Skim off fat, add broth. When chicken is cool, cut meat off bones and cube.
Discard bones. Remove bay leaf from broth. Add tomatoes (undrained), corn, zucchini and mushrooms to broth.
Bring to boil, stir in noodles, add chicken and reduce heat.
Cover. Simmer until noodles are tender and mixture is cooked through.
Season with pepper.
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