Healthy Chicken Vegetable Soup

🛒 Ingredients You'll Need

This easy chicken soup is super versatile. Typically, I use green vegetables that are full of fiber, but you can also use different types of fresh vegetables. With this chicken vegetable soup recipe I've also added carrots, yellow squash, as well as raw spinach. And they all taste delish!

If you're not a fan of egg noodles, you can easily substitute penne or rotini pasta. And, if you prefer more of a chicken and rice soup, just substitute the noodles for rice. While you can also use baked or boiled chicken breasts or thighs, I prefer using a rotisserie chicken. Using rotisserie chicken in soup provides a lot more flavor and it's so easy and convenient to shred!

Quick, fast, and simple ingredients is all you need for this chicken and vegetable soup!

📖 How to Make Chicken Vegetable Soup

This easy chicken noodle soup starts with combining chicken broth and 4 sprigs of fresh thyme in a large stockpot. Place the stockpot on the stovetop and bring the liquid to a boil. Lower the heat to medium-low and let simmer.

Meanwhile, chop the onion, zucchini, and celery into bite-size pieces. Chop the ends off of the asparagus and then add all the vegetables to the stockpot with the chicken broth.

Shred the rotisserie chicken and add to the stockpot along with the salt and pepper. Add the egg noodles and stir well to combine. Bring the heat back to high and bring to a boil.

From there, lower the heat to medium-low and let the soup simmer uncovered for 10 minutes.

Once done, remove the fresh thyme sprigs. Garnish with fresh chopped parsley. Season with additional salt, pepper and lemon juice, if desired. It doesn't get much better than chicken noodle soup made from scratch! Enjoy this one!

💭 Expert Tips and FAQs

• If you're one of those people who like to make their own broth, then check out my recipe for how to make Instant Pot Bone Broth. Making your own chicken broth based soup provides a lot of extra flavor to this recipe.
• When using fresh vegetables like zucchini, squash, and carrots don't peel the skin. A lot of the nutrition lives in the peelings of vegetables and when they are cooked in a broth based soup like this, you can't taste the bitterness in the peelings.
• If you do add carrots, simmer the soup for an extra 10 minutes so they become soft.
• Some other fun vegetables that can be added are corn, peas, kale, spinach, mushrooms, tomatoes, red, yellow, and orange bell peppers.
• You can easily substitute rice if you don't want to use noodles.
• Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. And, this soup freezes really well! Here’s how you do it. Once it has completely cooled, pour it into a freezer safe container. Try to not overfill the container because it will expand as it freezes. Or, you can use a gallon Ziplock bag. The frozen soup will last for 3-4 months in the freezer. To thaw, place the frozen soup container or bag in the refrigerator and let it naturally and slowly thaw. It will take about 6-8 hours to completely thaw in the fridge. Then, warm it up in the microwave or on the stove top.

🥣 Other Soup Recipes You'll Love!

I have a complete library of different soups, stews, and chili recipes and I know you will find several you'll love! Check them out here!

This is the best chicken noodle soup and I can’t wait to hear how you liked it! Leave me a comment if you make this and tag me @recipesworthrepeating on Instagram and hashtag it #recipesworthrepeating so I can see what you made!

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Healthy Chicken Vegetable Soup

Hearty and healthy, this soup will leave you feeling so good! This homemade chicken soup is one of those comfort food recipes that is easy to make. Loaded with rotisserie chicken, asparagus, zucchini, and egg noodles, this is a soup you’ll want to make again and again!

3 from 1 vote

Print Pin Rate

Course: dinner, Lunch

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 6 people

Calories: 86kcal

Author: Amanda Mason

Ingredients

• ▢ 1 rotisserie chicken, shredded
• ▢ 64 ounces chicken broth, (2 boxes)
• ▢ 1 onion, chopped
• ▢ 12 fresh asparagus spears, ends trimmed
• ▢ 2 celery ribs, chopped
• ▢ 1 zucchini, unpeeled and chopped
• ▢ 2 cups medium egg noodles (dry), 5 ounces
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon freshly ground pepper
• ▢ 4 springs fresh thyme

Instructions

• In a large stockpot, combine the chicken broth and 4 sprigs of fresh thyme. Turn to medium heat and bring to a boil, then lower the heat and let simmer.
• Meanwhile, chop the onion, zucchini, and celery into bite-size pieces. Chop the ends off of the asparagus and then add all the vegetables to the stockpot with the chicken broth.
• Shred the rotisserie chicken and add to the stockpot.
• Add the egg noodles, salt, and pepper, and stir well to combine.
• Bring the heat back to high and bring to a boil.
• From there, lower the heat to medium-low and let the soup simmer uncovered for 10 minutes.
• Once done, remove the fresh thyme sprigs. Garnish with fresh chopped parsley. Season with additional salt, pepper and lemon juice, if desired.

Notes

• If you're one of those people who like to make their own broth, then check out my recipe for how to make Instant Pot Bone Broth. Making your own chicken broth based soup provides a lot of extra flavor to this recipe.
• When using fresh vegetables like zucchini, squash, and carrots don't peel the skin. A lot of the nutrition lives in the peelings of vegetables and when they are cooked in a broth based soup like this, you can't taste the bitterness in the peelings.
• If you do add carrots, simmer the soup for an extra 10 minutes so they become soft.
• Some other fun vegetables that can be added are corn, peas, kale, spinach, mushrooms, tomatoes, red, yellow, and orange bell peppers.
• You can easily substitute rice if you don't want to use noodles.
• Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. And, this soup freezes really well! Here’s how you do it. Once it has completely cooled, pour it into a freezer safe container. Try to not overfill the container because it will expand as it freezes. Or, you can use a gallon Ziplock bag. The frozen soup will last for 3-4 months in the freezer. To thaw, place the frozen soup container or bag in the refrigerator and let it naturally and slowly thaw. It will take about 6-8 hours to completely thaw in the fridge. Then, warm it up in the microwave or on the stove top.
•  

Nutrition

Calories: 86kcal | Carbohydrates: 15g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 11mg | Sodium: 1318mg | Potassium: 484mg | Fiber: 2g | Sugar: 3g | Vitamin A: 399IU | Vitamin C: 32mg | Calcium: 48mg | Iron: 2mg

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