Chicken Vegetable Soup with Noodles

Add different vegetables. Try shiitake mushrooms, lemongrass and grated ginger for a Asian inspired soup. Also add root vegetables.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

To make the broth, place the chicken in an 8-quart pot.

Step 2

Add the remain- ing ingredients for the broth.

Step 3

Cover and simmer for 1 to 2 hours on low heat.

Step 4

Place a colander over another large pot.

Step 5

Pour the broth through the colander.

Step 6

Let it drain well. Then place the broth back on the stove.

Step 7

Carefully remove the whole chicken (it will be hot) from the colander and place it on a plate to cool. Discard the other solids.

Step 8

To make the soup, place the onion, leek, carrots, celery, green beans, and thyme into the pot with the broth.

Step 9

Cover and simmer for 15 to 20 minutes, or until the vegetables are tender.

Step 10

Pull all of the meat from the bones of the chicken and cut larger pieces into smaller ones.

Step 11

Add the chicken meat to the pot with the simmering vegetables.

Step 12

Then add the kale and parsley and simmer for about 5 minutes more.

Step 13

Season with salt and ground black pepper as desired. Serve.

Step 14

VARIATION Add 1 package partially cooked quinoa-rice spaghetti noodles to this soup when you add the chicken back to the soup.