Everyday Chicken Vegetable Soup
Love this everyday chicken vegetable soup recipe that tastes so warming and delicious. The perfect recipe for any day of the week. For lunch or dinner, it’s a winner. Enjoy!
Ingredients
- 1 quart good quality chicken broth, I used low sodium
- 2 cups cold water or 1/2 quart more chicken broth
- 1 to 2 cups cooked chicken, I used a rotisserie chicken
- 1 bag shredded carrots, or use half a bag
- 3/4 cups mixed frozen veggies
- 1 medium yellow onion, chopped or sliced thinly
- 1/2 tsp turmeric, this is optional
- 1/2 tsp sea or kosher salt
- 1/4 tsp ground black pepper
- 1/2 tsp ground thyme
- 1/2 tsp onion and garlic powder, each
- 1 tbsp olive oil
- 1 to 2 all natural bullion cubes, NO MSG added. Or, Better Than Bouillon Chicken Base This is what I used. Comes in all different flavors too.
- 1/2 - 3/4 cup uncooked shell noodles
Instructions
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In a large pot, add oil and toss in veggies, cook over low to medium heat just until you smell the onions and the carrots get a little color. Keep stirring so not to burn. (This brings out the sweetness in the veggies) This takes about 3 minutes. Add in water, stock and all the seasonings along with the bullion cubes. Bring up to a boil and then slightly cover and let simmer for about 45 minutes. While the soup is cooking, in a separate medium pot, cook noodles to al dente. Put noodles in soup and cook the last 15 minutes. Taste for seasoning. Add a drop more salt if needed but try not to over salt. If this happens, add a peeled potato and cook another 15 minutes then discard the potato.