by Olena

Chicken Noodle Vegetable Soup

Olena Osipov
5 from 8 votes

Chicken Noodle Vegetable Soup is healthy homemade chicken soup with carrot, cabbage, celery, potato and whole wheat pasta. I make soups year round.

Chicken Noodle Vegetable Soup

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.

Chicken Noodle Vegetable Soup in a bowl

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

Chicken Noodle Vegetable Soup

Chicken Noodle Vegetable Soup is healthy homemade chicken soup with carrot, cabbage, celery, potato and whole wheat pasta.
5 from 8 votes
Print Save Rate
Course: Soup and Stew
Cuisine: Ukrainian
Prep Time: 7 minutes
Cook Time: 25 minutes
Servings: 6 servings
Calories: 230kcal
Author: Olena Osipov

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.

      Nutrition

      Serving: 1.67cups | Calories: 230kcal | Carbohydrates: 36g | Protein: 14g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 760mg | Potassium: 838mg | Fiber: 6g | Sugar: 6g | Vitamin A: 4275IU | Vitamin C: 57mg | Calcium: 67mg | Iron: 2mg
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      olena osipov in the studio

      Hello and welcome to iFOODreal.

      My name is Olena Osipov. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.

      14 comments on “Chicken Noodle Vegetable Soup

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      1. 5 stars
        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

      2. 5 stars
        Thanks for the inspiration! So simple & good, my boys love it. It’s a treat, my Grandma also made me soup all summer long!

      3. 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?

        1. 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!

      4. 5 stars
        If you add a dollop of organic butter instead of olive oil, it gives the soup a wonderful richness and depth of flavor.

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