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Hearty Chicken Vegetable Soup I

Hearty Chicken Vegetable Soup I

Cost $25, save $35

Source: Recommended by CookPal

  • 100 Min
  • 40 Servings
  • $25

INGREDIENTS

  • Protein

    • 🍗 1 (3 pound) whole chicken

  • Vegetables

    • 🧅 1 onion, cut into thick slices
    • 5 stalks celery, thickly sliced
    • 🥕 5 carrots, sliced
    • 1 yellow squash, thinly sliced
    • 1 zucchini, thinly sliced
    • 🍄 1 pound fresh mushrooms, sliced
    • 1 red bell pepper, sliced

  • Spices and Seasonings

    • 🧂 1 tablespoon salt
    • 1 teaspoon packed fresh basil leaves
    • 1 teaspoon coarse ground black pepper

  • Base Ingredients

    • 2 tablespoons chicken soup base
    • 2 cups uncooked egg noodles
    • 12 ounces fresh tortellini pasta

STEPS

1

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 1.5 hours or until chicken is tender.

2

Remove chicken from pot with a slotted spoon and set aside for later.

3

Add carrots, squash, zucchini, mushrooms, red bell pepper, tortellini, chicken soup base, and uncooked noodles to stock pot and increase temperature to medium heat.

4

While noodles and vegetables are cooking, tear chicken apart from bones, cut into pieces, and add back to soup in the stock pot. Add additional water if ingredients are not fully covered.

5

Bring soup to a boil, then reduce to a simmer for about 10 minutes or just until noodles are cooked. Serve and enjoy!

NUTRIENTS

Per 1 serving

🔥

80

Calories

  • 7
    Protein
  • 6
    Carbs
  • 3
    Fats

💡 For extra flavor, use homemade chicken stock instead of water.Experiment with different types of pasta like bow ties, macaroni, or spirals.Serve with thick slices of fresh bread for a hearty meal.Leftovers can be frozen for up to 3 months.