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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14 users rated this recipe an average rating of 3.5
  • Makes: 6 servings
  • Yields: 2 jars (three 1 1/3-cup servings each)
  • Prep: 30 mins
  • Cook: 35 mins
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Chicken Noodle-Vegetable Soup
Ingredients
2
14 ounce can chicken broth
1
10 3/4 ounce can condensed cream of chicken soup
1
cup water
1/2
teaspoon dried thyme, crushed
1/8
teaspoon salt
1/8
teaspoon ground black pepper
2
medium chicken legs with thigh portions (1 1/4 pounds total), skinned
1
cup sliced carrots (2 medium)
3/4
1/2
cup sliced celery (1 stalk)
1
bay leaf
4
ounces dried wide noodles (about 2 cups)
1/2
cup frozen peas
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.
  2. 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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