Chicken Noodle Vegetable Soup

🧂 Ingredients

• 6 cups chicken

  cooked, (or 1 whole chicken, deboned)
• 10 cups chicken broth
• 1 1/2 cups carrots

  peeled and thinly sliced (about 3 large carrots)
• 2 ribs celery

  diced
• 2 leeks

  green top removed, washed thoroughly and sliced
• 1 small onion

  diced
• 16 oz. bag Essenhaus Amish narrow noodles
• 1 cup frozen green beans
• 1 cup frozen corn
• 1 cup frozen peas
• 8 oz. fresh mushrooms

  sliced
• 1/3 cup fresh parsley

  chopped, (or more, if desired)
• 1 heaping tablespoon fresh thyme

  (or more, if desired)
• 1 tsp. dried marjoram

  (if using fresh, use about one heaping tablespoon)
• 1 tsp. rubbed sage

  (if using fresh, use about one heaping tablespoon)
• 2 tsp. sea salt
• 1 tsp. ground black pepper
• 1/2 tsp. fresh parsley

  for garnish, if desired
• 1/2 tsp.. fresh thyme

  for garnish, if desired
• 1 qt. very hot water

Instructions

• 1 Cook off a whole chicken and debone, reserving chicken broth.
• 2 Cut chicken in bite-sized pieces.
• 3 Bring chicken and broth to a boil over medium heat.
• 4 Add carrots, leeks, celery, onions, and mushrooms.
• 5 Cover with lid and bring to a simmer.
• 6 Cook over low to medium heat about 10 minutes.
• 7 Add peas, corn, green beans and noodles.
• 8 Stir in parsley, thyme, marjoram, sage, salt and pepper.
• 9 Stir to combine.
• 10 Cover with lid.
• 11 Simmer mixture about 20-30 minutes or until veggies and noodles are tender.
• 12 Add hot water.
• 13 Check seasonings.
• 14 Add additional salt and pepper, if desired.
• 15 Stir to combine.

Nutrition Info