Chunky Chicken-Vegetable Noodle Soup

  • Level: Easy
  • Total: 50 min
  • Active: 50 min
  • Yield: 4 to 6 servings
Share This Recipe

Ingredients

2 tablespoons EVOO

2 carrots, peeled, quartered lengthwise, cut into 1/2-inch thick pieces 

3 to 4 ribs celery with leafy tops, spilt lengthwise, cut into 1/2-inch thick pieces 

1 large onion, chopped 1/2-inch dice 

1 fresh bay leaf 

1 small to medium zucchini, quartered lengthwise and cut into 1/2-inch thick pieces 

Salt and pepper

2 cloves garlic, sliced 

2 leeks, halved lengthwise, cut into 1/2-inch half moons 

2 tablespoons tomato paste 

2 large tomatoes, grated on large side of box grater 

1 to 1 1/2 pounds diced Poached Chicken, recipe follows

2 quarts chicken stock/poaching liquids from Poached Chicken

8 ounces extra-wide egg noodles 

2 tablespoons butter 

1/4 cup finely chopped parsley or parsley and dill combined 

1/4 cup finely chopped parsley or parsley and dill combined

A little lemon zest, for garnish 

Poached Chicken:

1 whole chicken (4 to 5 pounds)

1 teaspoon whole black peppercorns 

2 ribs celery, coarsely chopped 

2 cloves garlic, crushed 

1 large fresh bay leaf 

1 carrot, peeled and coarsely chopped 

1 lemon, sliced 

1 onion, peeled and quartered 

Herb bundle of parsley, rosemary and thyme 

Herb bundle of parsley, rosemary and thyme

Salt 

Directions

  1. Heat a soup pot with the EVOO over medium-high heat. Add the carrots, celery and onions. Cook, partially covered, 3 to 4 minutes. Add the bay leaf, zucchini and some salt and pepper. Partially cover and cook 5 minutes more. Then add the garlic and leeks. Stir 1 to 2 minutes. Add the tomato paste, and stir for 1 minute. Add the grated tomatoes, chicken and stock. Bring to a low boil, adjust the salt and pepper to taste, cool and store. Reheat over medium heat.
  2. To serve, heat a medium pot of salted water to boil. Cook the noodles to al dente, 5 minutes or so. Drain and toss the noodles with the butter, herbs and some salt and pepper.
  3. Stir a little lemon zest into the soup. Place a small mound of noodles in each bowl and ladle chunky chicken and vegetable soup over top.

Poached Chicken:

  1. Place the chicken in a large stockpot. Add the peppercorns, celery, garlic, bay leaf, carrot, lemon, onions and the herb bundle tied with string, sprinkle with salt. Cover the chicken with water and bring to a boil. Reduce the heat to low, a rolling simmer. Simmer 1 hour to 1 hour 15 minutes, then cool the chicken in the stock. Strain the stock, discarding the vegetables. Remove the chicken in large pieces from skin and bones. Cut half of the meat into bite-size chunks for the soup. Thinly slice or pull the remaining meat, and reserve for another use.

Fudge Factor

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …