Chicken vegetable and noodle soup

    1 hour 15 min

    This soup is not only delicious, but also the perfect healthy meal. Chicken is simmered with an assortment of vegetables and egg noodles, in a chicken stock.

    114 people made this

    Makes: 4 - 6 servings

    • 2 tablespoons vegetable oil
    • 2 cloves garlic, finely choppedd
    • 325g chopped onion
    • 1 red pepper, chopped
    • 1 green pepper, chopped
    • 250g chopped celery
    • 125g julienned carrots
    • 100g finely chopped leek
    • 1 litre chicken stock
    • salt and pepper to taste
    • 1/4 teaspoon hot pepper sauce (optional)
    • 1/4 teaspoon soy sauce (optional)
    • 175g spinach, rinsed
    • 20g egg noodles
    • 225g skinless, boneless chicken breast fillets, cut into bite size pieces

    Prep:30min  ›  Cook:45min  ›  Ready in:1hr15min 

    1. Heat oil in a large soup pot over medium heat. Add garlic, onion, red pepper, green pepper, celery, carrot and leek.
    2. Saute until onions are translucent and balance of veggies has been tossed through with hot oil.
    3. Add stock and season with salt and pepper to taste. If using hot pepper sauce and soy sauce, add now. Bring soup to a simmer and allow to simmer over low heat for about 40 minutes.
    4. Add spinach and cover pot. (Note: Volume of spinach will appear to be too great for the pot; don't worry, just put it in - within a few minutes it will be reduced to size).
    5. Stir soup; add noodles. Stir again and add chicken. Make sure soup is still simmering. Exactly 5 minutes later, you will have a terrific hot soup. Serve hot!

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    Reviews in English (107)


    This soup is excellent. It tastes delicious and is brimming with healthy vegetables. Even my 2 year old ate it all up. I'll definitely be adding this to my regular recipes. The only thing I changed was to double the amount of noodles because 1/2 cup is a really small amount. Next time I'll probably put 1 1/2 cups noodles and some more hot pepper sauce.  -  17 Dec 2005  (Review from Allrecipes US | Canada)


    this is an awesome, good and non-complicated soup. i did cooked my chicken breats in a can of low-sodium chiken broth along with a few sprinkles of lemon pepper and ground pepper. i added the broth and bits left in the pan to the soup. i also added alot more veggies than called for and had to add 1 more can of chicken broth. i used a very low sodium organic broth. in place of regular egg noodles i used whole wheat spinach egg noodles. SUPER ZOOPA LLOYD THANKS! VERY HEALTHY SOMETHING EVERYONE SHOULD MAKE!  -  06 Jan 2006  (Review from Allrecipes US | Canada)


    pretty good, a bit greasy, because i used homemade chicken stock. i used more garlic and spinach than the recipe called for, and Texans love spicy, so i used waaaaaay more hot sauce (Louisiana hot sauce) and added lots of LHS to each bowl. i think in the future i'll use the canned 99% ff chicken broth so it's not so greasy.  -  26 Jan 2006  (Review from Allrecipes US | Canada)