This thick and hearty chicken soup makes a great meal on those cold winter days. Try different types of pasta like bow ties, elbow macaroni, shells, rotini, spiral etc. This soup can not be beat when served with fresh thick sliced bread on the side!!

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Ingredients

40
Original recipe yields 40 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

Nutrition Facts

79.9 calories; 6.6 g protein; 6.3 g carbohydrates; 18.7 mg cholesterol; 328 mg sodium. Full Nutrition

Reviews (21)

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Most helpful positive review

Rating: 5 stars
11/16/2010
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 and used a good boxed chicken broth and some leftover rotisserie chicken. All I had to do was chop up the vegetables and throw them all in the broth along with the chicken pieces and soup pasta. Let it all simmer away and 15 minutes later it was ready to serve. I left out the carrots because I don't like them (and now that I'm a grown-up I don't have to eat them) but I would NOT recommend omitting the red pepper as that's what gives this soup its special flavor. Nice. Read More
(21)
27 Ratings
  • 5 star values: 19
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/16/2010
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 and used a good boxed chicken broth and some leftover rotisserie chicken. All I had to do was chop up the vegetables and throw them all in the broth along with the chicken pieces and soup pasta. Let it all simmer away and 15 minutes later it was ready to serve. I left out the carrots because I don't like them (and now that I'm a grown-up I don't have to eat them) but I would NOT recommend omitting the red pepper as that's what gives this soup its special flavor. Nice. Read More
(21)
Rating: 5 stars
11/16/2010
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 and used a good boxed chicken broth and some leftover rotisserie chicken. All I had to do was chop up the vegetables and throw them all in the broth along with the chicken pieces and soup pasta. Let it all simmer away and 15 minutes later it was ready to serve. I left out the carrots because I don't like them (and now that I'm a grown-up I don't have to eat them) but I would NOT recommend omitting the red pepper as that's what gives this soup its special flavor. Nice. Read More
(21)
Rating: 5 stars
10/31/2008
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 like the tortellini in the soup.(Although my hubby liked it) Too much noodle - I will leave this out next time and add more veggies or potatoes. Read More
(18)
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Rating: 5 stars
09/17/2004
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 but its worth it. Read More
(14)
Rating: 5 stars
01/16/2007
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 corn (both drained). I'm just so excited to have this recipe.:) Read More
(11)
Rating: 5 stars
02/25/2008
Great! I made it with rice spirals red peppers celery zucchini pre-made broth and cooked chicken. It turned out great! Thanks! Read More
(10)
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Rating: 4 stars
03/31/2008
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. Read More
(9)
Rating: 5 stars
10/11/2011
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 come up with a wonderful soup. I didn t want to make 40 servings so I braised a chicken breast in chicken broth cooled and shredded it. I strained the broth and put it back in the pot. I added celery carrots mushrooms and more broth and simmered that for about ten minutes. I then added the shredded chicken red and yellow bell peppers and chopped green onions and simmered for another five minutes. I added a good amount of Cajun seasoning and some leftover cooked bow tie pasta and heated through. WOW! It was a delicious soup! I realize I didn t make this recipe and I m sure it would be delicious as written. But I did want to write this review to show others that substitutions can be made with equally good results. UPDATE 10/11/11 - I froze my leftovers and pulled one out for dinner last night. I was in a rush and didn't have already cooked pasta to throw in like I did the last time but I did have cooked rice so I used that. EXCELLENT again! Read More
(8)
Rating: 5 stars
01/25/2011
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! Read More
(6)
Rating: 5 stars
08/21/2011
I had leftover rotisserie chicken from Costco so I cut that up in dices and used it for this soup. All I had to do was heat up the low soduim chicken broth until it was boiling then add the local grown carrots zucchini yellow squash red bell pepper and mushrooms. For the celery I just used two small stalks with the leafy green tops and minced it up thinly and added it to the soup. I didn't have any onions but I added 1 piece of garlic clove. Once the vegetables started to cook up a bit I added a generous handful of the uncooked egg noodles. I seasoned the soup with fresh ground hawaiian sea salt and black pepper. I let the soup simmer for about 20 minutes until the noodles and vegetables were cooked. I had some fresh basil so I chopped up a little and sprinkled it on top last for color and flavoring. A very hearty fresh and flavorful soup this is! The soup has a light mild chicken taste which I like a lot. The carrots taste sweet and still has a slight give when I took a bite into it - nice! The zucchinis still retained a nice bright green color to it thou it was thinly sliced. All the fresh vegetables and herb makes this a 5 star for me. A pretty and "healthy" soup. It was perfect since my family woke up sick today. I also made "Buttermilk Bread I " from this website to serve along with this soup. (That bread is tasty by the way). I really enjoyed this soup. It was easy to make and it hit the spot with everyone. Read More
(5)