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Close up of a bowl of chicken noodle soup topped with vegetables, crackers on table.
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3 from 1 vote

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!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: dinner, Lunch
Cuisine: American
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.
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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