Hidden Veggie Chicken Noodle Soup (2024)

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Servings: 3

Author: The Modern Nonna

Prep Time: 5 minutes minutes

Cook Time: 45 minutes minutes

• ▢ 5 cups water
• ▢ 5 cups unsalted organic chicken broth , or veggie broth
• ▢ 4 scallions
• ▢ 5 mini bell peppers, any colours
• ▢ 1 carrot, peeled
• ▢ 1 celery rib
• ▢ 1 yellow onion, peeled
• ▢ 4 garlic cloves, peeled
• ▢ salt to taste
• ▢ 5 chicken thighs , (or breasts)
• ▢ 130 grams egg noodle pasta , , broken into little pieces (or any pasta of choice)
• ▢ fresh parsley, chopped, for garnish
• ▢ fresh lemon juice, for garnish (optional)

• Fill a big pot with water or ½ water and ½ organic unsalted broth (you want 10 cups of liquid total). Add in the scallions, bell pepper, carrot, celery, onion, and garlic and let it come to a boil. Once boiling, add the chicken. Skim off any foam with a spoon. Season with salt. Make sure to taste and adjust the seasoning at the very end of cooking.

• Once everything is boiling, reduce the heat to medium-low and semi cover the pot with a lid. Let simmer for 45 minutes or until the veggies are all super soft, the chicken is fully cooked and white throughout, and the broth has reduced.

• Remove the chicken, let it cool, and shred or cut it. If the chicken has bone or skin, discard and/or compost it. Remove the whole veggies with a slotted spoon and transfer them in a blender with two ladles of the broth.

• Blend until everything is nice and smooth and add the blended mixture back into the pot with the shredded chicken. Break the egg noodles into little pieces and add them to the pot. Bring everything to a boil. Once the noodles are cooked, about 5 to 10 minutes, take the soup off the heat.

• Note: Hot soup(or any hot liquids for that matter)will steamand expand in a blender, which can push the top off andcause a mess and burn hazard. When pureeing hot soup, do so in batches.Fill the blender 1/3 to 1/2 full, remove or loosen the center cap from the lid of the blender. Cover the lid with a folded dishcloth and hold it down when blending.

• Add parsley for garnish, and stir. Freshly squeezed lemon juice is lovely into each bowl. Enjoy!

How can I send this to my kids for school? I would add boiling hot water into a thermos and close it so that it preheats. In the meantime, warm up the soup on the stove. Dump the hot water out of the thermos and add the soup in. Leave some room at the top so that it doesn’t create a vacuum seal for them as the thermos will be harder to open.

Can I use pasta, rice, noodles, orzo, instead of the potato? Yes absolutely, you can use any carb you love in chicken soup. Just be sure to add it in after you have taken out the whole boiled veggies and chicken. I’ve used leftover boiled potatoes because I had it on hand from the night before.

You can add any veggies you like but please use a powerful blender as certain blenders can leave your veggies stringy if not powerful enough.

I add about 1 heaping cup of broken egg noodles (6 nests) but feel free to adjust.

Feel free touse ONLY water if you don’t want to add stock into the pot in the beginning. I have made this without stock many times and it’s just as delicious.

If you want to make this soupvegan or vegetarian, simplyleave out the chickencompletely.

Hot soup(or other hot liquids, for that matter)will steamand expand in a stand blender, which can push the top off andcause a mess and burn hazard. When pureeing hot soup, do it in batches.Fill the blender 1/3 to 1/2 full, remove or loosen the center cap from the lid of the blender. Cover the lid with a folded dishcloth and hold it down when blending.

My favourite organic broth is by Kettle and Fire.You can use my link and code for 20% off:https://kettleandfire.com/modernnonnacodeMODERNNONNA