Homemade Chicken Noodle Veggie Soup

Sherry Morrison


This soup is great for the cool weather, but I actually like it so much, I make it year 'round!


★★★★★ 1 vote

40 Min
25 Min
Stove Top


  • 6 qt
  • 4
    chicken thighs (6 if they're small)with skin on
  • 2 tsp
    chicken base
  • 3 c
    frozen mixed vegetables
  • 3/4
    head of cabbage, cut into large pieces
  • 2 clove
    garlic, chopped
  • 1 Tbsp
    tomato paste (heaping)
  • 3 c
    uncooked kluski noodles
  • 2 pinch
    parsley flakes

How to Make Homemade Chicken Noodle Veggie Soup


  1. In a Dutch oven or 8qt. pan, bring water to a boil and add the chicken thighs. Leave the skin on, as it adds lot's of flavor. Cook until the thighs are done. Remove them from water and place in a large bowl to cool. Remove skin while they are hot and discard. You can pull the meat apart to help with the cooling also. Use a fork so you don't get burnt.
  2. Add all other ingredients except the noodles and also salt and pepper to taste at this time. When the meat has cooled, pull it apart and add it back to the pot. There should be juices too in the bottom (reason for the bowl), add that also.
  3. Now you can add the noodles, cook until they're done, serve and enjoy!!!

Printable Recipe Card

About Homemade Chicken Noodle Veggie Soup

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, Healthy

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