Quick And Easy Chicken-Vegetable Soup
A hearty, comforting chicken and vegetable soup with tender noodles, perfect for quick weeknight dinners or cozy weekends, offering savory flavors and wholesome ingredients.
Ingredients
Instructions
- Bring water to a boil in a large pot.
- Add carrots and cook for 10 minutes.
- Add celery and cook for another 10 minutes.
- Add chicken, onion, and potatoes to the pot. Continue to boil until vegetables are tender.
- Add noodles, bouillon cube, salt, and spices to taste. Cover and simmer for about 20 minutes.
- Serve hot with saltine crackers.
Tips & Substitutions
For a richer flavor, consider browning the chicken first before adding it to the soup. You can substitute the egg noodles with rice or quinoa for a different texture. If you prefer more greens, feel free to add spinach or kale towards the end of cooking. This recipe is versatile and can easily accommodate leftover vegetables.
Serving Suggestions
Serve this hearty soup hot, accompanied by saltine crackers or crusty bread for dipping. For a complete meal, pair it with a simple green salad dressed with vinaigrette. This dish is perfect for cold days and pairs beautifully with Zell'S Chicken Pot Pie for a comforting dinner experience.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm on the stove over medium heat, adding a splash of water or broth if needed to prevent it from getting too thick. You can also microwave individual portions until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Quick And Easy Chicken-Vegetable Soup contains roughly 680 calories, with 26g protein, 95g carbohydrates, and 23g fat. It is an excellent source of vitamin A (192% of the Daily Value), dietary fiber (57% of the Daily Value), and protein (51% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 485mg per serving (21% of the Daily Value).
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 frozen vegetables instead of fresh?
Yes, you can use frozen vegetables in place of fresh ones. Just add them in with the chicken and potatoes, and adjust the cooking time as necessary since they may require less time to cook. This can make the preparation even quicker.
Is there a way to make this soup healthier?
Absolutely! To make it healthier, consider using skinless chicken breasts and low-sodium chicken broth instead of bouillon. You can also increase the vegetable content by adding zucchini, green beans, or even broccoli, which will add nutrients and fiber.
How can I make this soup vegetarian?
To make this soup vegetarian, substitute the chicken with plant-based protein like tofu or chickpeas, and replace the chicken bouillon with vegetable broth. You can also enhance the flavor with herbs and spices to maintain depth without meat.
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).