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Chicken Noodle-Vegetable Soup

Present a batch of this flavorful soup in a pretty jar for a gift of pure comfort.

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3.5 by 16 people

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  • Makes: 6 servings
  • Makes: 2 jars (three 1 1/3-cup servings each)
  • Prep: 30 mins
  • Cook: 35 mins

Chicken Noodle-Vegetable Soup

Directions

  1. In a 4-quart pot, combine broth, soup, water, thyme, salt, and pepper. Add chicken legs, carrots, onion, celery, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 30 to 40 minutes or until chicken is no longer pink and vegetables are tender.
  1. Remove chicken from pan; cool slightly. Discard bay leaf. Return broth mixture to boiling; add noodles and frozen peas. Cook for 5 to 7 minutes or until noodles are tender, stirring occasionally. Remove chicken from bones; discard bones. Shred or chop meat; stir into soup. Let cool. Divide soup between two quart jars. Fasten lids; attach directions for serving soup to jars.

From the Test Kitchen

Gift It!

Add soup to a quart screw-top jar. Wrap jar with a towel and ribbon. Insert a personalized gift tag.

Nutrition Facts (Chicken Noodle-Vegetable Soup)

  • Per serving:
  • 223 kcal cal.,
  • 7 g fat
  • (2 g sat. fat,
  • 2 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 64 mg chol.,
  • 1063 mg sodium,
  • 24 g carb.,
  • 2 g fiber,
  • 3 g sugar,
  • 16 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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