Tested till perfect Chicken and Vegetable Noodle Soup

Chicken and Vegetable Noodle Soup

This thick, hearty, ultraquick soup makes enough for supper plus more to freeze for those busy days ahead. If desired, add more stock when serving.

By Julie Rowe And The Canadian Living Test Kitchen

Source: Canadian Living Magazine: November 2003

Recipe4 out of 5 based on 10 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 12


  • 6 cups 6cupschicken stock
  • 8 8skinless chicken thighskinless chicken thighs, (1-1/2 lb/750 g)
  • 1 1oniononions, chopped
  • 2 2celery stalkcelery stalks, chopped
  • 2 2carrotcarrots, chopped
  • 1/2 tsp 1/2tspdried thyme
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1 cup 1cupfrozen peas or cut green beans
  • 1 cup 1cupfrozen corn kernels
  • 3 cups 3cupsegg noodles
  • 1 tbsp 1tbspchopped fresh parsley
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In large saucepan, bring chicken stock and 3 cups (750 mL) water to boil. Add chicken, onion, celery, carrots, thyme, salt and pepper; reduce heat, cover and simmer until juices run clear when chicken is pierced, about 30 minutes. Skim off any foam. Let cool for 30 minutes. Refrigerate until cold.

Remove chicken and separate meat from bones; cube meat and return to broth. (Make-ahead: Refrigerate in airtight containers for up to 2 days or freeze for up to 1 month. Thaw in refrigerator, about 36 hours. Return soup to saucepan.)

Bring to simmer over medium-low heat. Add peas, corn and noodles; cover and cook until noodles are tender but firm, about 8 minutes. Sprinkle with parsley.

Nutritional Information Per serving: about

cal 143 pro 14g total fat 4g sat. fat 1g
carb 14g fibre 2g chol 47mg sodium 504mg

% RDI:

calcium 2 iron 9 vit A 32 vit C 7
folate 10
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