Chicken Noodle Vegetable Soup
This Chicken Noodle Vegetable Soup is pure comfort food made from scratch in 40 minutes. It is perfect on a cold winter night or year round because it's so delicious!
Servings: 8 servings
Calories: 219kcal
Ingredients
- 10 cups chicken broth low sodium
- 1 large chicken breast diced
- 1 lb cabbage coarsely chopped
- 2 bay leaves
- 1 tbsp butter
- 2 large carrots diced
- 2 potatoes diced
- 3 fresh tomatoes diced or 14 oz can of diced tomatoes
- 1 tsp oregano dried
- 1 tsp thyme dried
- 1 1/4 tsp salt
- Ground black pepper to taste
- 4 oz egg noodles uncooked
- 2 large garlic cloves grated
- 1/3 cup fresh 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 butter, carrots, potatoes, tomatoes, oregano, thyme, salt, pepper and cook for another 10 minutes.
- Add egg noodles, cover and cook for 5 more minutes or until pasta is cooked.
- Add garlic and parsley. Serve hot.
Notes
- Slow cooker: 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.
- Freeze: Freeze in airtight container for up to 3 months, without pasta though.
- Reheat: Simmer soup on low in a saucepan. You can even do this with frozen soup.
Nutrition
Serving: 1.67cups | Calories: 219kcal | Carbohydrates: 30g | Protein: 16g | Fat: 5g | Saturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 34mg | Sodium: 527mg | Fiber: 4g | Sugar: 5g