Hearty Chicken and Vegetable Noodle Soup
Warm your soul with this hearty Chicken and Vegetable Noodle Soup, perfect for any occasion! Packed with vibrant vegetables, tender chicken, and egg noodles, this comforting dish is not only delicious but also nourishing. This recipe allows for easy customization; feel free to substitute pre-cooked chicken to save time without sacrificing taste. Dive into a bowl of goodness that soothes the spirit and revitalizes the body, making it an unbeatable choice for any meal.
4
Servings
233
Calories
12
Ingredients
Ingredients
olive oil
2 tablespoons (Heat in a saucepan)
yellow onion
1 medium (Coarsely chopped)
garlic cloves
3 (Thinly sliced)
red bell pepper
1 large (Cored, seeded, and diced)
green bell pepper
1 large (Cored, seeded, and diced)
zucchini
2 medium (Halved lengthwise and sliced 1/4 inch thick)
dried marjoram
1/2 teaspoon (Crumble)
tomato sauce
1 (8 ounce) can (Open can)
basic chicken stock
4 3/4 cups (See recipe or use pre-made)
broad egg noodles
6 ounces (Uncooked)
boneless skinless chicken thighs
1 1/4 lbs (Cut into 1/2 inch cubes)
salt
1/4 teaspoon (Season to taste)
Instructions
1
In a large saucepan, heat the olive oil over moderate heat for about 1 minute. Add the coarsely chopped onion and sauté until it becomes soft and translucent, approximately 5 minutes. Then, introduce the sliced garlic and sauté for an additional minute until fragrant.
2
Stir in the diced red and green bell peppers. Cover the pan and let them cook over moderately low heat, stirring occasionally, for 5 minutes until they start to soften.
3
Add the zucchini and crumbled marjoram to the mixture, cover once more, and allow to cook for 7 minutes, stirring occasionally until the zucchini is slightly tender.
4
Pour in the tomato sauce, cover, and let it simmer for 5 minutes to meld the flavors. Next, add the basic chicken stock and bring the mixture to a vigorous boil over high heat.
5
Once boiling, add the egg noodles, cover the pot, and cook for 5 minutes until the noodles are nearly tender.
6
Finally, stir in the cubed chicken and salt, reducing the heat to medium. Cover the pot and let the soup simmer until the chicken is cooked through, about 5 to 7 minutes. Serve hot and enjoy the comforting warmth!
Nutrition Information
6g
Fat
20g
Carbs
25g
Protein
2g
Fiber
2g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Hearty Chicken and Vegetable Noodle Soup.
How many servings does this soup recipe yield?
This recipe makes 4 servings.
What is the calorie count per serving?
Each serving contains approximately 233 calories.
How much protein is in each serving of this chicken soup?
There are 25g of protein per serving.
What is the fat content for one serving?
One serving contains 6g of fat.
How many carbohydrates are in the Hearty Chicken and Vegetable Noodle Soup?
There are 20g of carbohydrates per serving.
Does this soup contain fiber?
Yes, it contains 2g of fiber per serving.
How much sugar is in a single serving?
There are 2g of sugar per serving.
What type of chicken is recommended for this recipe?
The recipe calls for 1 1/4 lbs of boneless skinless chicken thighs cut into 1/2 inch cubes.
Can I use pre-cooked chicken in this recipe?
Yes, you can substitute pre-cooked chicken to save time without sacrificing taste.
What type of noodles are used?
The recipe uses 6 ounces of broad egg noodles.
What vegetables are included in the soup?
The soup includes yellow onion, garlic, red bell pepper, green bell pepper, and zucchini.
How should the zucchini be prepared?
The zucchini should be halved lengthwise and sliced 1/4 inch thick.
What kind of oil is used to sauté the vegetables?
The recipe uses 2 tablespoons of olive oil.
How long should I sauté the onion?
The onion should be sautéed over moderate heat for approximately 5 minutes until soft and translucent.
When should the garlic be added?
Add the sliced garlic after the onions have softened and sauté for about one minute until fragrant.
How long do the bell peppers need to cook?
Cook the diced red and green bell peppers for 5 minutes over moderately low heat while covered.
What herb is used to season the vegetables?
The recipe uses 1/2 teaspoon of crumbled dried marjoram.
How long does the zucchini take to cook?
The zucchini should cook for 7 minutes until slightly tender.
How much tomato sauce is required?
You will need one 8-ounce can of tomato sauce.
How much chicken stock is needed for the soup base?
The recipe requires 4 3/4 cups of basic chicken stock.
At what point do I add the egg noodles?
Add the egg noodles once the stock has reached a vigorous boil.
How long do the noodles need to cook?
Cook the egg noodles for 5 minutes until they are nearly tender.
When is the chicken added to the pot?
Stir in the cubed chicken and salt after the noodles have cooked for 5 minutes.
How long should the chicken simmer in the soup?
The chicken should simmer for about 5 to 7 minutes until cooked through.
How much salt is used in the recipe?
The recipe calls for 1/4 teaspoon of salt, or you can season to taste.
What is the recommended heat level for simmering the chicken?
The heat should be reduced to medium when simmering the chicken.
How many garlic cloves are used?
The recipe uses 3 thinly sliced garlic cloves.
What are the primary colors of the bell peppers used?
The recipe uses one large red bell pepper and one large green bell pepper.
How is the tomato sauce prepared before adding stock?
The tomato sauce is simmered for 5 minutes to help meld the flavors before adding stock.