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Chicken Noodle Vegetable Soup

Can't Stay Out of the Kitchen

 

Chicken Noodle Vegetable Soup is just what the doctor ordered! It's a delicious and flavorful comfort food that's terrific for fall menus. This one uses Amish Noodles, carrots, mushrooms, peas, corn & green beans. It's absolutely mouthwatering and one your family will enjoy over and over again.

Ingredients

  • 6 cups cooked chicken ((or 1 whole chicken, deboned) )
  • 10 cups chicken broth
  • 1 1/2 cups carrots (thinly sliced (about 3 large carrots))
  • 2 ribs celery (diced)
  • 2 leeks (green top removed, sliced)
  • 1 small to medium onion (diced)
  • 16 oz. bag Essenhaus Amish narrow noodles
  • 1 cup frozen green beans
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 8 oz. fresh mushrooms (sliced)
  • 1/3 cup Chopped fresh parsley ((or more, if desired) )
  • 1 heaping tablespoon fresh thyme ((or more, if desired))
  • 1 tsp. dried marjoram ((if using fresh, use about one heaping tablespoon))
  • 1 tsp. rubbed sage ((if using fresh, use about one heaping tablespoon))
  • 2 tsp. sea salt
  • 1 tsp. ground black pepper
  • fresh parsley or thyme (for garnish, if desired)
  • 1 qt. very hot water

Directions

  1. Cook off a whole chicken and debone, reserving chicken broth. Cut chicken in bite-sized pieces. Bring chicken and broth to a boil over...
  2. Get the full instructions at Can't Stay Out of the Kitchen
Chicken Noodle Vegetable Soup

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Unrated
Author:
Teresa
Cuisine:
American
Category:
Soup
Recipe Yields:
16
Prep Time:
Cook Time: