Chicken Noodle Veg Soup

Chicken Noodle Vegetable Soup

  • Prep Time:
    20 minutes
  • Cook Time:
    35 minutes
  • Serves:
    6

Ingredients

  • 1 Tbsp. olive oil
  • 6 medium carrots, diced (2 1/2 cups)
  • 1 yellow onion, chopped (about 2 cups)
  • 5 stalks celery, thinly sliced (1 1/2 cups)
  • 1 large clove garlic, minced
  • 1 1/2 tsp. chopped fresh oregano or 1 tsp. dried oregano
  • 1 tsp. fresh or dried thyme
  • 1 tsp. kosher salt and 1/4 tsp. cracked black pepper
  • 1 carton (32 oz.) Kitchen Basics® Original Chicken Stock
  • 1 tsp. fresh lemon juice or soy sauce
  • 1 cup uncooked medium egg noodles
  • 2 cups shredded cooked chicken, rotisserie chicken or turkey
  • 1 to 2 Tbsp. chopped fresh parsley, optional

  • Prep Time:
    20 minutes

  • Cook Time:
    35 minutes

  • Serves:
    6
Print Recipe

All the classic flavor of chicken noodle soup just with more vegetables. This is comfort in a bowl, and the extra veggies feel extra good too.

Prep & Cook Instructions

  1. HEAT oil in a Dutch oven on medium heat. Add carrots, onion, celery, garlic, oregano, thyme, salt and pepper; cook and stir 8 to 10 minutes or until vegetables soften. 
  2. STIR in stock and lemon juice. Bring to boil. Reduce heat to medium-low and simmer 10 minutes. Stir in noodles. Reduce heat to low; simmer 5 minutes. Add chicken; simmer 5 minutes until chicken is heated through.  Season to taste with salt and pepper and garnish with parsley, if desired. 

 

       TIP:  For a thicker, stew-like soup, increase uncooked noodles to 2 cups and adjust with additional stock, as desired. 

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