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Chunky Chicken Noodle and Vegetable Soup

by on January 13, 2010 in Brothy Soups, Soups January 13, 2010 Brothy SoupsSoups
See post on pickypalate’s site!
4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Intermediate

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Description

Fabulous comforting soup for the cold winter months!

Ingredients

  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 whole White Onion, Chopped
  • 5 stalks Celery, Chopped
  • 4 whole Carrots, Peeled And Sliced
  • 1 cup Chopped Fresh Sweet Peppers
  • 1 whole Zucchini, Quartered And Sliced
  • 1 whole Yellow Squash, Quartered And Sliced
  • 1-½ cup Eggplant, Cubed
  • 5 cloves Fresh Garlic, Peeled And Minced
  • 48 ounces, weight Chicken Broth
  • 9 ounces, weight Small Dry Noodles
  • 1 Tablespoon Dijon Mustard
  • 1 teaspoon Hot Sauce, Like Cholula
  • 2 whole Cooked And Shredded Chicken Breasts, Lightly Seasoned
  • 1 cup Fresh Parsley, Chopped
  • Kosher Salt To Taste
  • Fresh Cracked Black Pepper, To Taste
  • Lawry's Garlic Salt, To Taste

Preparation

Place oil into a large Dutch oven over medium heat. When hot, saute the onion, celery, carrots, sweet peppers, zucchini, yellow squash and eggplant. Cook and stir until tender, about 5-7 minutes. Stir in fresh garlic; mix in for 30 seconds, then stir in the broth. Increase heat until soup just starts to boil. Stir in noodles and cook for 7-10 minutes or until noodles are cooked through, al dente. Stir in Dijon mustard, hot sauce, chicken, parsley and seasonings to taste. Reduce heat to low and simmer until ready to serve.

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Amanda on 3.24.2014

This was awesome and was exactly what I was looking for in order to use up all my leftover veggies. I followed the recipe but left out the yellow squash and eggplant and used white pepper instead of hot sauce. Amazing!!!!

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