Chicken Noodle Soup with veggies

 Made  times
Larissa 0

Chicken, vegetable and noodle soup pretty much from scratch, but still a quick and essential part of your repertoire. Fantastic for those who have a cold!

Modified from: Chicken Noodle Soup

I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


Serving size has been adjusted!

Original recipe yields 6 servings



  • Prep

  • Cook

  1. In a large stock pot, saute celery and onion in butter or margarine 3-5 minutes, until onion translucent.
  2. Add chicken pieces, and saute approx 5 minutes, until seared light brown.
  3. Add carrots, red pepper, water, chicken base, marjoram, thyme, basil, black pepper, bay leaf, and parsley. Simmer for 20 minutes.
  4. Pull out chicken pieces to a cutting board. Set timer on soup for 10 more minutes and add noodles.
  5. Cut or pull chicken into bite size pieces and return to pot to re-warm.
  6. In last 3 minutes on timer, add the frozen peas. When timer goes off, voila!
  7. To add some spice factor, individuals may add chili sauce to their bowl of soup.



Other stories that may interest you