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Chicken Noodle Soup - Recipes for Fighting the Flu

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 4 1/2 cups - Chicken Broth
  • 1/2 cups - Onion
  • 1/2 teaspoons - Dried Basil
  • 1/2 teaspoons - Dried Oregano
  • 1 leaves - Bay Leaf
  • 10 ounces - Frozen Mixed Vegetables
  • 2 cups - Cooked Chicken or Turkey, diced or chopped
  • 16 ounces - Can Tomatoes
  • 1 cups - uncooked medium egg noodles, optional
  • Directions:

    In a large saucepan, mix chicken broth, onion, basil, oregano, bay leaf, and 1/4 teaspoon pepper. Stir in vegetables. Bring to a boil; reduce heat. Cover and simmer for 6-8 minutes or until vegetables are crisp-tender. Discard bay leaf. Stir in chicken and undrained tomatoes; heat through.

    Brief Description

    A delicious comfort soup that is quick and easy to make.

    Main Ingredient:


    Category:  Soups

    Cuisine:  American

    Prep Time: 15 min
    Cook Time: 30 min


    For Chicken Noodle Soup: prepare as above, except, after chicken broth comes to a boil, stir in 1 cup uncooked medium noodles. Return to boiling; reduce heat. Cover and simmer about 8 minutes or until noodles are done and vegetables are crisp-tender.
    If I am out of egg noodles, I use whatever type noodles I have on hand.


    Better Homes and Gardens, 1989

    Posted By:


    Posted On:

    March 2, 2012

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    1. my div says:

      […] Sometimes thinking about Grandma’s old-fashioned chicken noodle soup makes it seem like a daunting task to whip up a big pot of that for dinner, but it can be as simple as throwing some chicken pieces into chicken broth and simmering, then adding noodles and frozen vegetables with some seasoning and allowing to simmer until all is cooked through.  (See a detailed recipe at Dish Dish). […]

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