Chicken Vegetable Soup

January 20, 2014 in Kitchen by Melanie

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Happy National Soup Month!

I didn’t used to love soup. I think it had something to do with growing up in Arizona. When it’s summer 9 months out of the year, there’s just not a lot of soup weather.

Besides… Something that is served as an appetizer isn’t my idea of a filling meal. I mean, am I right or am I right?

But then I moved to Utah where it’s winter 9 months out of the year. Well, some of those months are technically spring and fall, but Mother Nature tends to show her bipolar side in Utah and those seasons end up looking a lot like winter, too.

Anyway… my point? It’s cold.

Most of the time.

And cold weather is perfect soup weather, so I have learned to love soups.

January is National Soup Month, and I have been pulling out our favorite soup recipes and trying some new ones. I have also been a bit under the weather since the day after Christmas.

Yep, it has been more than 3 weeks. Blah.

So naturally I pulled out this homemade chicken noodle soup. I LOVE it. It’s full of tasty veggies and delicious broth. I like to use a rotisserie chicken for the extra flavor (and ease), and I tend to put in *heaping* cups of veggies.

It will warm you up all the way down to your toes.


Vegetable Chicken Noodle Soup

  • 1 c chopped onions
  • 1 c chopped carrots
  • 1 c chopped celery
  • 1 garlic clove, minced
  • 2 tsp olive oil
  • 1/4 c flour
  • 1/2 tsp dried oregano
  • 1/4 tsp dried thyme
  • 1/4 tsp poultry seasoning
  • 6 c reduced-sodium chicken broth
  • 4 c cubed peeled potatoes
  • 1 tsp salt
  • 2 c cubed cooked chicken
  • 2 c uncooked yolk-free wide noodles
  • 1 c fat-free evaporated milk

Start with a big pot. Saute the onion, carrots, celery and garlic in oil for about 5 minutes or until they get tender. Stir in the flour, oregano, thyme, and poultry seasoning until blended, then saute for another minute. Add the potatoes and salt, then gradually add the broth and bring it to a boil. Reduce heat, cover, and simmer 15-20 minutes or until potatoes are tender. Stir in the chicken and noodles. Simmer for another 10 minutes or until noodles are tender. Reduce heat. Stir in the milk and heat through (do not boil). Makes about 2 quarts of delicious soup.


Are you a soup person? What is your favorite soup to eat on a cold day?

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