Kay'S Chicken Vegetable Soup
A hearty chicken vegetable soup with tender chicken, mixed vegetables, and flavorful tomatoes, perfect for comforting family meals and chilly evenings.
Ingredients
Instructions
- Cook the whole fryer chicken in water for 1 1/2 hours.
- Save the broth from cooking the chicken.
- Remove the chicken from the bones and return the meat to the broth.
- Place the chicken and broth mixture in a bowl and refrigerate overnight.
- Skim off the fat from the chilled broth.
- Pour the broth and chicken into a large pan.
- Add the canned tomato juice, whole tomatoes, frozen mixed vegetables, cubed potatoes, chopped onions, noodles, bay leaf, and chicken bouillon cubes.
- Cook for about 1 to 2 hours until vegetables and noodles are tender.
- Remove the bay leaf before serving.
Tips & Substitutions
For a richer flavor, consider adding herbs like thyme or rosemary to the soup. If fresh vegetables are on hand, you can substitute them for frozen mixed vegetables. Additionally, you can use leftover roasted chicken instead of a whole fryer chicken for a quicker prep. To enhance the soup's texture, try adding some barley or rice along with the noodles.
Serving Suggestions
Serve this comforting soup with a crusty piece of bread or a side salad, such as Crown Chicken Salad, for a complete meal. It also pairs beautifully with Yellow Rice And Corn for a hearty, satisfying dinner. For added richness, sprinkle some grated Parmesan cheese on top just before serving.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the soup in individual portions for up to 3 months. To reheat, thaw in the fridge overnight and warm on the stovetop over low heat, stirring occasionally until heated through. Avoid boiling to maintain the noodles' texture.
Nutrition & Diet Analysis (per serving)
Each serving of Kay'S Chicken Vegetable Soup contains roughly 703 calories, with 13g protein, 136g carbohydrates, and 14g fat. It is an excellent source of iron (82% of the Daily Value), vitamin C (57% of the Daily Value), and vitamin A (46% of the Daily Value), and a good source of potassium. It also contributes 11g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of chicken for this soup?
Yes, you can use boneless chicken thighs or breasts instead of a whole fryer chicken. Just adjust the cooking time accordingly, as boneless cuts typically cook faster. Keep in mind that using a whole chicken helps develop a more flavorful broth.
What can I do if I don’t have chicken bouillon cubes?
If you don't have chicken bouillon cubes, you can substitute with homemade chicken broth or stock. Alternatively, you can use vegetable broth for a lighter flavor. Just ensure to adjust the seasoning to maintain the soup's taste.
Is it possible to make this soup vegetarian?
Absolutely! To make a vegetarian version, replace the chicken with tofu or chickpeas and use vegetable broth instead of chicken broth. You can also add more vegetables, such as kale or bell peppers, for added flavor and nutrition.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).