This was really good....I used one whole small sweet onion, a quart of veggie stock, about a dozen baby carrots, chopped, 2 fresh garlic cloves, and instead of mixed veggies, I just used corn so my kids would eat it....I also added a little salt to the seasonings. Cook all your fresh vegetables in chicken stock you just made. Chunky Chicken Soup. I cooked the soup for 20 minutes then added the egg noodles and cooked another 15 min. I then added black pepper basil and oregano. Only think - I pre-fried the onions to a golden brown before adding. Hearty and filling, it is simple to make and brimming with nutritious ingredients. Prep Time: 20 minutes. It seemed a little light on the herbs and spices so I added more for flavor to suit my tastes. Chunky Chicken & Vegetable Soup. Grandma' secret. My grandmother had a therapeutic chicken noodle soup recipe as well. It is similar to this one but tastes MUCH better by far. Saute the carrot, celery and onion in butter in a Dutch oven until tender. Add chicken breast, egg noodles, peas and carrots, chopped carrots, celery, onion, salt, black pepper, basil, bay leaf, and oregano. The only change I made was to cut back on the water, I thought that was too much water, I like a chunkier soup, but that is a personal preference. Keeps noodles from sogginess. Keeps noodles from sogginess. Don't use chicken bullion because you are just putting artificial flavoring in and too much preservatives. https://www.allrecipes.com/recipe/230102/chunky-chicken-noodle-soup Bring water, chicken stock, and chicken bouillon to a boil in a large stock pot. Amount is based on available nutrient data. can cannellini (white kidney) beans, drained and rinsed ; One 14.5-oz. Total Time: 55 minutes. Don't use chicken bullion because you are just putting artificial flavoring in and too much preservatives. The only thing I did differently was instead of using 12 cups water (3 quarts) I used 10 cups of water. Transfer to a 5 quart slow cooker. Print Pin Rate. 102 calories; protein 8.8g 18% DV; carbohydrates 13.2g 4% DV; fat 1.6g 3% DV; cholesterol 26.5mg 9% DV; sodium 1233.5mg 49% DV. Cook all your fresh vegetables in chicken stock you just made. We had corn muffins and a salad with it. this is the flavor of the whole soup. As for the person who said this gave her a stomach ache?? Wonderful yummy!! I didn't have packaged noodles on hand so made my own noodles. I also cut back the water we prefer chunkier soups. Other than that it tasted great and my man loved it also! There it is!! After your chicken is boiled, remove chicken from pot. When cooking is done, boil egg noodles in separate pan with water. Expect bold, big flavors in every bite. Continue to boil, uncovered, for 20 minutes. My grandmother had a therapeutic chicken noodle soup recipe as well. cans (about 31/2 cups) fat-free chicken broth; One 15-oz. This will be a go to chicken soup recipe. I don't know, but to blame the recipe on her stomach bug is beyond ridiculous. It was probably the flu (and my hubs coming down with the flu) that caused our discomfort but it was sure a coincidence.... That aside while my hubs and I didn't think this was terrible we both agreed that we've had better. Mexican Chicken Soup with Jalapeno Dumplings, 30 Crock-Pot Chicken Soup Recipes for Busy Nights, Christmas Tree Delivery Is a Thing and We’re So on Board, Do Not Sell My Personal Information – CA Residents, 3/4 pound boneless skinless chicken breasts, cut into 1/2-inch cubes, 2 cans (14-1/2 ounces each) vegetable broth, 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained, 1-1/2 cups frozen mixed vegetables, thawed, 1/2 cup shredded part-skim mozzarella cheese.