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Two bowls full of Chunky Chicken Noodle and Vegetable Soup
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Chunky Chicken Noodle and Vegetable Soup

A homemade chicken noodle soup loaded with fresh veggies like eggplant, zucchini, sweet peppers, and yellow squash.
Course Dinner, Lunch
Cuisine American
Keyword chicken noodle soup, chicken soup, chicken vegetable soup
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 10 servings

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 1 medium white onion finely chopped
  • 5 stalks of celery chopped
  • 4 large carrots peeled and sliced
  • 1 cup sweet peppers chopped
  • 1 zucchini chopped 1/2 inch pieces
  • 1 yellow squash chopped 1/2 inch pieces
  • 1 1/2 cups eggplant chopped 1/2 inch pieces
  • 5 cloves fresh garlic minced
  • 48 oz chicken broth I used 1 full 32 oz size and 1/2 of another
  • 9 oz small noodles of choice
  • 1 tablespoon coarse Dijon Mustard
  • 1 teaspoon hot sauce doesn't make it spicy, just gives a nice flavor
  • 2 large chicken breasts cooked and shredded (lightly seasoned with salt and pepper)
  • 1 cup fresh parsley finely chopped
  • pinches of Kosher salt fresh ground black pepper and Lawry's Garlic Salt to TASTE (this differs for everyone, just season until you like it)

Instructions

  • Place oil into a large dutch oven over medium heat. When hot, saute the onion, celery, carrots, sweet peppers, zucchini, yellow squash, and eggplant. Cook and stir until tender, about 5-7 minutes. Stir in fresh garlic; mix in for 30 seconds then stir in the broth. Increase heat until the soup just starts to boil. Stir in noodles and cook for 7-10 minutes or until noodles are cooked through, al dente. Stir in dijon mustard, hot sauce, chicken, parsley, and seasonings to taste. Reduce heat to low and simmer until ready to serve.