Making Chicken Vegetable Soup

Chicken vegetable soup is high in nutrients and is another comforting, warming soup. You can be creative with the vegetables you use in this chicken soup recipe but root vegetables such as turnip, rutabaga, and carrot are especially satisfying and tasty. Parsnip is very flavorful too, if you want to use that.

Some chicken soup recipes are thin and watery and others are thick. Some are pureed for a smooth finish and others have chunks of chicken and vegetables in them. There are hundreds of different chicken soup recipes and chicken noodle soup recipes, so it is a nice idea to browse a few different ones until you find a chicken soup recipe you want to make. Maybe you fancy having a go at this vegetable chicken noodle soup. It is a very healthy dish for your family. Use yolk-free egg noodles if you can find them because they are lower in cholesterol.

Chicken noodle soup recipes often contain vegetables and these add to the nutritional benefits as well as the overall flavor. This is an incredibly easy chicken noodle soup to make because you just need to simmer the ingredients together. You can enjoy chicken vegetable soup as an appetizer or even for lunch with a whole wheat bread roll slathered generously with butter.

This recipe is part of our "Heart Healthy Diet Recipe" series.

Vegetable Chicken Noodle Soup

Ingredients -

6 cans low sodium chicken broth
½ cup chopped carrot
½ cup sliced leek (only the white part)
1 teaspoon balsamic vinegar
½ cup chopped turnip or potato
2 oz egg noodles
1 cup diced cooked chicken
1 tablespoon minced fresh parsley
1 cup frozen corn kernels
1 teaspoon fresh rosemary
¼ teaspoon black pepper
1 ½ teaspoons fresh thyme
1 cup chopped celery

Preparation:

Combine the leek, celery, corn, turnip, and carrot with ⅓ cup of the chicken broth in a pan.

Cover and cook the vegetables until they are tender, over a medium heat, stirring every few minutes.

Add the rest of the chicken broth, along with the vinegar, parsley, rosemary, black pepper, and thyme.

Bring the soup to a boil and add the egg noodles.

Cook until the noodles are soft, and then add the cooked chicken.

Turn the heat down to medium and simmer until everything is heated through.

(Serves 6)

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Vegetable Chicken Noodle Soup

Nutritional Info:

Calories (kcal): 211
% Calories from Fat: 4.7%
% Calories from Carbohydrates: 49.8%
% Calories from Protein: 45.5%

Per Serving Nutritional Information:

Total Fat (g): 1g 2%
Saturated Fat (g): trace 1%
Monounsaturated Fat (g): 1g 5%
Polyunsaturated Fat (g): 1g 3%
Cholesterol (mg): 18mg 6%
Total Carbohydrate (g): 27g 9%
Dietary Fiber (g): 3g 12%
Protein (g): 25g 50%
Sodium (mg): 688mg 29%
Potassium (mg): 510mg 15%
Calcium (mg): 45mg 4%
Iron (mg): 2mg 12%
Zinc (mg): 1mg 8%
Vitamin C (mg): 11mg 18%
Vitamin A (i.u.): 3101IU 62%
Vitamin A (r.e.): 311 1/2RE 31%
Vitamin B6 (mg): .4mg 19%
Vitamin B12 (mcg): .7mcg 12%
Thiamin B1 (mg): .1mg 6%
Riboflavin B2 (mg): .2mg 13%
Folacin (mcg): 48mcg 12%
Niacin (mg): 12mg 58%