Best 3 Chicken Noodle Vegetable Soup Recipes

Indulge in the hearty goodness of Chicken Noodle Vegetable Soup, a classic comfort food that warms the soul on chilly days. Featuring tender chicken, an array of colorful vegetables, and a savory broth, this soup is not only delicious but also packed with nutrients. Perfect for a quick and easy weeknight meal or a cozy weekend brunch, this versatile soup offers endless possibilities for customization. Whether you prefer a traditional approach or crave something more adventurous, our collection of recipes caters to every taste. From classic chicken noodle soup to variations with a twist, such as Asian-inspired or vegan options, we've got you covered. So grab your apron and let's embark on a culinary journey, exploring the delightful flavors of Chicken Noodle Vegetable Soup in all its glory.

Check out the recipes below so you can choose the best recipe for yourself!

CHUNKY CHICKEN-VEGETABLE NOODLE SOUP

Chunky Chicken-Vegetable Noodle Soup image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 29

Ingredients

2 tablespoons EVOO
2 carrots, peeled, quartered lengthwise, cut into 1/2-inch thick pieces
3 to 4 ribs celery with leafy tops, spilt lengthwise, cut into 1/2-inch thick pieces
1 large onion, chopped 1/2-inch dice
1 fresh bay leaf
1 small to medium zucchini, quartered lengthwise and cut into 1/2-inch thick pieces
Salt and pepper
2 cloves garlic, sliced
2 leeks, halved lengthwise, cut into 1/2-inch half moons
2 tablespoons tomato paste
2 large tomatoes, grated on large side of box grater
1 to 1 1/2 pounds diced Poached Chicken, recipe follows
2 quarts chicken stock/poaching liquids from Poached Chicken
8 ounces extra-wide egg noodles
2 tablespoons butter
1/4 cup finely chopped parsley or parsley and dill combined
1/4 cup finely chopped parsley or parsley and dill combined
A little lemon zest, for garnish
1 whole chicken (4 to 5 pounds)
1 teaspoon whole black peppercorns
2 ribs celery, coarsely chopped
2 cloves garlic, crushed
1 large fresh bay leaf
1 carrot, peeled and coarsely chopped
1 lemon, sliced
1 onion, peeled and quartered
Herb bundle of parsley, rosemary and thyme
Herb bundle of parsley, rosemary and thyme
Salt

Steps:

Heat a soup pot with the EVOO over medium-high heat. Add the carrots, celery and onions. Cook, partially covered, 3 to 4 minutes. Add the bay leaf, zucchini and some salt and pepper. Partially cover and cook 5 minutes more. Then add the garlic and leeks. Stir 1 to 2 minutes. Add the tomato paste, and stir for 1 minute. Add the grated tomatoes, chicken and stock. Bring to a low boil, adjust the salt and pepper to taste, cool and store. Reheat over medium heat.
To serve, heat a medium pot of salted water to boil. Cook the noodles to al dente, 5 minutes or so. Drain and toss the noodles with the butter, herbs and some salt and pepper.
Stir a little lemon zest into the soup. Place a small mound of noodles in each bowl and ladle chunky chicken and vegetable soup over top.
Place the chicken in a large stockpot. Add the peppercorns, celery, garlic, bay leaf, carrot, lemon, onions and the herb bundle tied with string, sprinkle with salt. Cover the chicken with water and bring to a boil. Reduce the heat to low, a rolling simmer. Simmer 1 hour to 1 hour 15 minutes, then cool the chicken in the stock. Strain the stock, discarding the vegetables. Remove the chicken in large pieces from skin and bones. Cut half of the meat into bite-size chunks for the soup. Thinly slice or pull the remaining meat, and reserve for another use.

CHICKEN AND VEGETABLE NOODLE SOUP

Chicken and Vegetable Noodle Soup image

Our Deaconess Group uses this recipe when cooking for members of our congregation. It makes a huge batch, so it's ideal to freeze portions in microwave-safe containers. Then just thaw and reheat in the microwave for a filling meal. People who try this soup say it's the best they have ever tasted. -Stacey Christensen, West Valley City, Utah

Provided by Taste of Home

Categories Lunch

Time 3h30m

Yield 64 servings (1 cup each).

Number Of Ingredients 9

Ingredients

4 whole broiler/fryer chickens (3 to 4 pounds each)
10 quarts water
3 bunches celery, chopped
2 pounds carrots, sliced
2 large onions, chopped
2 jars (8 ounces each) chicken base
1/4 cup dried parsley flakes
Salt and pepper to taste
2-1/2 pounds uncooked fine egg noodles

Steps:

Divide chickens and water between two stockpots. Slowly bring to a boil over low heat. Cover and simmer for 2 hours or until meat is tender, skimming the surface as foam rises. Remove chickens from broth; set aside until cool enough to handle., Add the celery, carrots, onions, chicken base and parsley to the pots; season with salt and pepper. Cover and simmer for 15-20 minutes or until vegetables are tender., Cook noodles according to package directions; drain. Stir into soup. Remove chicken meat from bones; cut into bite-size pieces. Add to soup; heat through.

Nutrition Facts : Calories 190 calories, Fat 7g fat (2g saturated fat), Cholesterol 48mg cholesterol, Sodium 837mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein.

QUICK CHICKEN NOODLE VEGETABLE SOUP (WEIGHT WATCHERS)

Quick Chicken Noodle Vegetable Soup (Weight Watchers) image

This soup is from an old issue of Weight Watchers Magazine. It's a core recipe or only has 3 points per serving if counting. If the broth gets a little too thick after refrigerating leftovers, add a little water to thin and reheat on stove or microwave. NOTE: Weight Watchers lists the calories per serving for this recipe to be 160 with 2 g fat which makes 3 points per serving. For some reason Zaar has the calories and fat a lot higher. I think that perhaps Zaar doesn't recognize the chicken ingredient to be skinless which would reduce the fat quantity.

Provided by Dreamer in Ontario

Categories Low Cholesterol

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

3 (14 1/2 ounce) cans reduced-sodium chicken broth
1/2 medium onion, finely chopped
1 (1 lb) bag frozen mixed vegetables, i.e. broccoli-cauliflower-carrot
2 ounces whole-wheat spaghettini, broken into 3 inch pieces (about 1 cup)
6 ounces boneless skinless chicken breast halves, sliced into 1/2 inch pieces

Steps:

Add chopped onion to broth in a large pot or Dutch oven and bring to a boil.
Add vegetable blend, cover and return to a boil.
Add spaghettini and chicken, partially cover pot, and bring to a boil.
Reduce heat and continue cooking at a gentle boil, stirring occasionally, until the chicken, vegetables and pasta are tender (about 5 to 7 minutes).

Tips:

Use a variety of vegetables: This will give your soup more flavor and nutrients. Try using a mix of root vegetables, such as carrots, celery, and potatoes, leafy greens, such as spinach or kale, and cruciferous vegetables, such as broccoli or cauliflower.
Don't be afraid to experiment with different spices and herbs: This is a great way to add depth of flavor to your soup. Some good options include garlic, onion, thyme, rosemary, and parsley.
Cook the vegetables until they are tender, but not mushy: This will help them retain their nutrients and flavor.
Use a good quality chicken broth: This will make a big difference in the flavor of your soup. If you don't have time to make your own, you can use a store-bought broth. Just be sure to choose one that is low in sodium.
Add the noodles at the end of the cooking process: This will prevent them from becoming overcooked.
Serve the soup hot, garnished with fresh herbs or a dollop of sour cream: This will make it even more delicious!

Conclusion:

Chicken noodle vegetable soup is a classic comfort food that is easy to make and can be enjoyed by people of all ages. It is a great way to use up leftover chicken and vegetables, and it is also a healthy and nutritious meal. By following the tips in this article, you can make a delicious and flavorful chicken noodle vegetable soup that your whole family will love.