Chunky Chicken Vegetable Noodle Soup Recipes

OLD FASHIONED CHUNKY CHICKEN NOODLE SOUP

Old Fashioned Chunky Chicken Noodle Soup image

When winter holds Maple Grove, Minnesota in its icy grip, Sharon Skildum relies on this hearty, old-fashioned chicken soup to warm her right down to her toes. It's just like Grandma used to make-full of veggies and rich flavor.

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 12

Ingredients

1/4 cup diced carrot
2 tablespoons diced celery
2 tablespoons chopped onion
1 teaspoon butter
2-1/2 cups reduced-sodium chicken broth
2/3 cup diced cooked chicken
1/4 teaspoon salt
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
Dash pepper
1/2 cup uncooked medium egg noodles
1 teaspoon minced fresh parsley

Steps:

In a large saucepan, saute the carrot, celery and onion in butter until tender. Stir in the broth, chicken and seasonings; bring to a boil. Reduce heat. Add noodles; cook for 10 minutes or until tender. Sprinkle with parsley.

Nutrition Facts : Calories 167 calories, Fat 6g fat (2g saturated fat), Cholesterol 55mg cholesterol, Sodium 511mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 1g fiber), Protein 16g protein.

CHUNKY CHICKEN VEGETABLE SOUP

Chunky Chicken Vegetable Soup image

With lots of beans, chicken and tons of veggies, this quick soup is a filling family-pleaser, and it tastes like it's been cooking all day! Simple and Delicious Test Kitchen

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 7 cups.

Number Of Ingredients 14

Ingredients

3/4 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1/2 cup chopped onion
2 teaspoons olive oil
1-1/2 teaspoons minced garlic
2 tablespoons all-purpose flour
2 cans (14-1/2 ounces each) vegetable broth
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
1-1/2 cups frozen mixed vegetables, thawed
1 cup frozen chopped broccoli, thawed
1 can (4 ounces) chopped green chilies
3/4 teaspoon Italian seasoning
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1/2 cup shredded part-skim mozzarella cheese

Steps:

In a Dutch oven, saute chicken and onion in oil until chicken is no longer pink. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat; stir in the beans, vegetables and seasonings. Cook, stirring occasionally, for 8-10 minutes or until vegetables are tender. Garnish with cheese.

Nutrition Facts : Calories 332 calories, Fat 6g fat (2g saturated fat), Cholesterol 44mg cholesterol, Sodium 1387mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 12g fiber), Protein 28g protein.

CHUNKY CHICKEN NOODLE SOUP

Chunky Chicken Noodle Soup image

Marjoram and thyme come through nicely in this old-fashioned soup that tastes just like Grandma used to make. You can modify the recipe to include vegetables your family enjoys. My kids love carrots, so I always toss in extra. -Coleen Martin, Brookfield, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1/2 cup finely chopped carrot
1/4 cup finely chopped celery
1/4 cup finely chopped onion
1 teaspoon butter
6 cups chicken broth
1-1/2 cups cubed cooked chicken
1 teaspoon salt
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/8 teaspoon pepper
1-1/4 cups uncooked medium egg noodles
1 tablespoon minced fresh parsley

Steps:

Saute the carrot, celery and onion in butter in a Dutch oven until tender. Stir in the broth, chicken and seasonings. Bring to a boil. Reduce heat. Add noodles; cook for 10 minutes or until noodles are tender. Sprinkle with parsley.

Nutrition Facts : Calories 126 calories, Fat 4g fat (1g saturated fat), Cholesterol 40mg cholesterol, Sodium 1370mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 14g protein.

CHUNKY CHICKEN & VEGETABLE SOUP

Chunky Chicken & Vegetable soup image

Make and share this Chunky Chicken & Vegetable soup recipe from Food.com.

Provided by Chris in Australia

Categories Chicken

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 chicken breast fillet, cooked and sliced finely (left over roast chicken is good for this)
1 packet chicken noodle soup mix (or 6 cups homemade chicken broth & Angel hair pasta)
1 (400 g) can creamed corn
2 medium carrots, peeled & sliced thickly
1 cup corn kernel
mixed vegetables, chopped in largish pieces (I use cauliflower, broccoli, peas & capsicum fresh or frozen)
3/4 cup angel hair pasta (optional)

Steps:

Make soup according to directions on pkt.
Add creamed corn, stir thoroughly.
Add chicken pieces& vegetables (if using fresh ones).
Bring to boil, stirring occasionally.
Add pasta& vegies if using frozen ones.
Simmer for approx 1 hour, or until vegies are very soft.
You may like to leave soup overnight as creamed corn will cause it to thicken more.
Serve with herb bread.
enjoy!

Nutrition Facts : Calories 190.3, Fat 2, SaturatedFat 0.5, Cholesterol 13.7, Sodium 981.3, Carbohydrate 41.1, Fiber 3.6, Sugar 5, Protein 6.1

CHUNKY CHICKEN NOODLE SOUP

Chunky Chicken Noodle Soup image

A nice hearty recipe. Freezes well. Sometimes I add a little minced garlic. It tastes good and is a nice soup for colds and flu and easy to prepare. I usually use chicken already prepared from the freezer and you can substitute dried carrots, onions and celery for fresh veg.

Provided by granny3 in illinois

Categories Very Low Carbs

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup diced carrot
1/4 cup diced celery
1/4 cup chopped onion
1 teaspoon butter
6 cups chicken broth, chicken -I use Swanson's low sodium, low fat
1 1/2 cups diced cooked chicken
1 teaspoon salt, optional-personally, i think the broth has enough salt (optional)
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
1/8 teaspoon black pepper
1 1/4 cups uncooked small egg noodles

Steps:

In a large saucepan, sauté fresh carrots, celery, and onions in butter until tender.
Add broth and chicken. Bring to a boil and then reduce heat and add noodles. Cook for 10 minutes and then add seasonings. Cook for 5 minutes longer. Makes 6 servings.

Nutrition Facts : Calories 140.6, Fat 4.7, SaturatedFat 1.5, Cholesterol 34.6, Sodium 805.7, Carbohydrate 8.4, Fiber 0.8, Sugar 1.6, Protein 14.9

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