Hearty Chicken Vegetable Soup I
Ingredients1 h 55 m servings 80 cals
- Place chicken, onion, celery, salt, basil, and pepper in a 10 quart stock pot. Fill stock pot with water until ingredients are fully covered and bring to a boil. Let simmer for 1 and 1/2 hours or until chicken is tender.
- Remove chicken from pot with slotted spoon and set aside for later.
- Add carrots, squash, zucchini, mushrooms, red pepper, tortellini, chicken soup base and uncooked noodles to stock pot and increase temperature to medium heat.
- While noodles and vegetables are cooking, tear chicken apart from bones. Cut up into pieces and add to soup in stock pot. Be sure to add additional water if ingredients are not fully covered. Bring to a boil, then reduce to a simmer for about 10 minutes or just until noodles are cooked. Enjoy
Per Serving: 80 calories; 3.2 g fat; 6.3 g carbohydrates; 6.6 g protein; 19 mg cholesterol; 328 mg sodium. Full nutrition
ReviewsRead all reviews 19
What a unique flavor! The mushrooms, but particularly the red pepper, lend distinct and different flavors that make this soup just a little unusual and very, very good. I took the easy way out a...
This soup was great. I've been trying to find a good chicken noodle veggie soup and this is it. It is time consuming but worth it and make ALOT of soup. One change I would make is I didn't li...
I have been making this soup for the last few years and it is a great soup for those cold days. I changed nothing about the receipe. It makes a large pot but is wonderful. Takes a while to make...
This is wonderful! I was very excited to find this recipe because I wanted chicken soup with tons of vegetables in it. This is the winner! PS. I also added a can of green beans and a can of c...
Great! I made it with rice spirals, red peppers, celery, zucchini, pre-made broth and cooked chicken. It turned out great! Thanks!
It's a lot of work but well worth the effort because the soup has lots of flavor and just gets better day after day.
I needed to use up some vegetables before heading off on vacation so I loosely used this recipe as a guide. In doing so I think I proved that you can sub just about any vegetables and still com...
Excellent soup! I also added a box of frozen spinach and two 15 ounce cans of diced tomatoes. The next time I make it, I'm going to use two red bell peppers instead of one. Really, really good!