Chicken Noodle Vegetable Soup is healthy homemade chicken soup with carrot, cabbage, celery, potato and whole wheat pasta. I make soups year round.
This chicken noodle vegetable soup is easy, budget-friendly and my boys couldn’t get enough of it. It comes together in 30 minutes and is a great way to “clean up” your fridge’s veggie drawers and freezer’s veggie bags.
For vegetables, I added carrots, potatoes, cabbage and tomatoes. I just love the addition of fresh garden tomatoes in soup combined with garlic and fresh herbs. Cabbage adds so much volume and flavour to this soup. I also love to add just a tablespoon of olive oil to rather fat free soups like this one.
My grandma made this soup all summer long. Sometimes she also added peas, green beans and bell pepper. But never without potatoes and carrots, that’s a must soup base in Ukrainian cuisine.
You could use chicken stock from a carton, a chicken base, homemade stock or even leftover rotisserie chicken boiled in water.
Because pasta absorbs so much liquid, the chicken noodle vegetable soup was a bit too thick the next day. I added some diluted chicken base in boiling water to it, warmed up on a stove top and my kids licked the bowls!
More Healthy Noodle Soups
- Quick chicken noodle soup
- Turkey noodle soup
- Instant pot chicken noodle soup
- Slow cooker chicken noodle soup
- Quinoa and chicken soup
Chicken Noodle Vegetable Soup
Chicken Noodle Vegetable Soup is healthy homemade chicken soup with carrot, cabbage, celery, potato and whole wheat pasta.
- Prep Time: 7 minutes
- Cook Time: 25 minutes
- Total Time: 32 minutes
- Yield: 6 servings 1x
- Category: Soup and Stew
- Method: Stove
- Cuisine: Ukrainian
Ingredients
- 10 cups chicken broth, low sodium*
- 1 large chicken breast, diced*
- 1 lb cabbage, coarsely chopped
- 2 bay leaves
- 1 tbsp olive oil, extra virgin
- 2 large carrots, diced
- 2 potatoes, diced
- 3 tomatoes, diced (or 14 oz can of diced tomatoes)
- 1 tsp oregano, dried
- 1 tsp thyme, dried
- 1 3/4 tsp salt
- Ground black pepper, to taste
- 4 oz any healthy pasta (I used spelt egg noodles)
- 2 large garlic cloves, grated
- 1/3 cup parsley, chopped
Instructions
- Add chicken broth to a large pot and bring to a boil.
- Reduce heat to low – medium and add chicken, cabbage and bay leaves. Cook covered for 10 minutes.
- Add olive oil, carrots, potatoes, tomatoes, oregano, thyme, salt, pepper and cook for another 10 minutes.
- Add pasta, cover and cook for 5 more minutes or until pasta is cooked.
- Add garlic and parsley. Serve hot.
Slow Cooker Version: Add all ingredients, except pasta and parsley, to a large slow cooker and cook on Low for 6 – 8 hours or on High for 3 – 4 hours. Add pasta in the last 20 minutes of cooking.
Store: Refrigerate in an airtight container for up to 4 days.
Notes
*Use what you have. Half water and half chicken broth works too. Also you could place chicken breast in water, bring to a boil and cook for 30 minutes. You will have chicken broth, cooked chicken and then can proceed making soup. That’s what I did. Leftover cooked chicken works too. Doesn’t really matter when you add it.
**If using Mrs.Dash with salt, reduce amount of salt added.
Did you make this recipe? Please give it a star rating in the comments.
This the first time using recipes from this site,very good everyone one love I will make it again and looking forward to making more recipes from this site
That’s so good to hear. Don’t be shy to leave a comment or star review when you have made any of the recipes. Happy cooking!
One of the best chicken soup recipes I have found!
★★★★★
Yay!!!
Thanks for the inspiration! So simple & good, my boys love it. It’s a treat, my Grandma also made me soup all summer long!
★★★★★
Right?! Soup in summer is one of my faves. Childhood memories.:)
Delicious! I too added a dollop of butter at the end like one reader suggested and soup came out amazing!
★★★★★
I can’t wait to make to soup. Since the weather has changed to cooler temps. I would like to freeze this soup since I’ll be using my crockpot. Is it ok to freeze and for how many months?
Hi Amy. I Know, I have been craving and making soups 2-3 times a week now. Love Fall! This soup is OK to freeze, I would say about 3 months. I personally do not like old frozen food, it gets smelly. The texture of vegetables changes a tiny bit after thawing but still should be good. Enjoy!
This soup looks so delicious! Cannot remember the last time that I made a chicken noodle soup so thanks for reminding me how awesome it is. Definitely a recipe that I must recreate!
If you add a dollop of organic butter instead of olive oil, it gives the soup a wonderful richness and depth of flavor.
That looks wonderful. I can’t get enough soup during this time of year. I’ve made 3 soups this week. I’ve been making my own roasted chicken and chicken stock weekly for the past month. So worth the time.
I love soup this time of year! Nothing warms my tummy more! I really need to get out my slow cooker!
So true. I’m addicted to my slow cooker and soups. Saves my life with 2 kids on-the-go all the time.