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Double Noodle Chicken Vegetable Soup

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Last week my children had their first week back to school.  It was so nice for everyone to get back into a regular routine.  Along with back to school and the changing of seasons, comes allergies:(  Last week my allergies were horrible and I needed a little relief.  I did end up taking an allergy pill, but when I feel congested I want soup.  When the air is crisp and you don’t feel 100%, soup always makes you feel warm and cozy.

I am the kind of mother who only makes 1 dinner, so the soup I was going to make, had to be one that everyone would like.  Chicken Noodle Soup is always our “go to” soup, but with  a garden full of vegetables, I wanted to load up whatever soup I made with those fresh grown goodies!    I don’t know about your children, but mine just love noodles in soup.  It’s their favorite part!    This Double Noodle Chicken Vegetable Soup has the best of both worlds.  It has the comforting Chicken Soup taste, but also has extra noodles, and is still bursting with vegetable flavor from the garden.  I knew my whole  family would eat this soup with no problem if I cut the vegetables very small, doubled the noodles and of course added chicken.  This recipe makes a lot of soup, but I love to freeze the leftovers.  It’s always nice to have some extra homemade soup in the freezer when someone comes down with a cold.  Nothing is more comforting to a sick family member than a hot bowl of homemade soup!

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Double Noodle Chicken Vegetable Soup

Ingredients

  • 1 Rotisserie Chicken
  • 2 large onions,chopped fine
  • 3 ribs of celery, with leaves, chopped fine
  • 4 large carrots, sliced
  • 2 tomatoes, diced small
  • 1/2 head fresh broccoli, chopped small
  • 1 cup zucchini, shredded
  • 1 red or green pepper, chopped small
  • 1/2 cup peas, frozen
  • 1 good handful fresh parsley, chopped fine
  • 4 cloves garlic, smashed
  • 16 cups water
  • 2 tsp. sea salt
  • 1/2 tsp. freshly ground pepper
  • 2-3 bay leaves
  • 2 Tbsp. Olive Oil
  • 1 (12 oz.) package of fine egg noodles, cooked and rinsed with hot water

Instructions

  1. Take a rotisserie chicken, remove the skin and shred the chicken with a fork or your fingers and store in the refrigerator for later.
  2. Set the large chicken bones aside- they will be used in the broth.
  3. In a large stock pot, heat 2 Tbsp. of Olive Oil, add the chicken bones and heat for a few minutes.
  4. Add the chopped onion, celery, carrots, zucchini, broccoli, tomatoes, green or red pepper and smashed garlic and parsley, stir and saute about 5 minutes or until fragrant.
  5. Add 16 cups of water.
  6. Stir and add salt, pepper and bay leaves.
  7. Stir well and cover.
  8. Bring to a slow boil and then simmer for about an hour and a half.
  9. Remove all of the chicken bones with a slotted spoon- I like to go over the soup a few times to make sure they are all removed.
  10. Remove the smashed garlic and bay leaves.
  11. Add the shredded chicken, frozen peas, and cooked noodles to the pot and cover until ready to serve.
  12. Serve with fresh bread or a sandwich.
  13. *To freeze, let soup cool to room temperature, then place in a freezer safe, air tight container and freeze.
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Comments

  1. Linda says

    Who doesn’t like double noodle chicken soup!?? I will be making this next week – it sounds and looks delicious!

  3. Nicole says

    Thanks for linking up to Let’s Get Real! This soup looks beautiful! I wish my husband accepted soup as a meal. 🙂 He insists that it always be accompanied by a grilled cheese sandwich, at least! Following you on Pinterest! (and thanks for linking back to the party) 🙂
    Nicole recently posted…Let’s Get Real Link Party #4My Profile

  4. Shann says

    This recipe sounds delicious and easy….just one point may be missing – when does one remove the bones from the sautee pan (I know it should be common sense). new cooks may not grasp the concept of removing the bones after they’ve been sauteed prior to adding all other ingredients.

    CHEERS 🙂

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