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Hearty Chicken Vegetable Soup I
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Prep Time:
15 minutes
Cook Time:
100 minutes
Total Time:
115 minutes
Savory chicken and vegetable soup with tortellini and egg noodles.
Ingredients:
  • 1 (3 pound) whole chicken
  • 1 onion, cut into thick slices
  • 5 stalks celery, thickly sliced
  • 1 tablespoon salt
  • 1 teaspoon packed fresh basil leaves
  • 1 teaspoon coarse ground black pepper
  • 5 carrots, sliced
  • 1 yellow squash, thinly sliced
  • 1 zucchini, thinly sliced
  • 1 pound fresh mushrooms, sliced
  • 1 red bell pepper, sliced
  • 12 ounces fresh tortellini pasta
  • 2 tablespoons chicken soup base
  • 2 cups uncooked egg noodles
Instructions:
  • In a 10 quart stock pot, combine chicken, onion, celery, salt, basil, and pepper. Fill the pot with water until ingredients are covered. Bring to a boil, then simmer for 1 and 1/2 hours until chicken is tender.
  • Using a slotted spoon, transfer the chicken from the pot, setting it aside for later use.
  • Combine the carrots, squash, zucchini, mushrooms, red pepper, tortellini, chicken soup base, and uncooked noodles in a stock pot over medium heat.
  • Once noodles and vegetables are cooking, shred chicken from bones, cut into pieces, and add to soup in stock pot. Add more water if needed to cover ingredients. Bring to a boil, then simmer for around 10 minutes until noodles are cooked. Serve and enjoy!

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