Chicken Vegetable Noodle Soup

Chicken Vegetable Noodle Soup

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Slightly different from the chicken noodle soup recipes that use a can of cream of chicken soup.


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10 - 12
45 Min
1 Hr 35 Min
Stove Top


  • 1 Tbsp
    olive oil
  • 1
    medium onion, chopped
  • 3/4 c
    celery, chopped
  • 2 clove
    minced garlic
  • 2 qt
    chicken broth
  • 2 c
  • 4
    chicken bouillon cubes or broth packets
  • 1 can(s)
    chicken gravy (10.5 oz)
  • 1 bag(s)
    frozen mixed vegetables (16 oz)
  • 1
    large potato, cubed
  • 1 can(s)
    petite diced tomatoes, drained (14.5 oz)
  • 2 c
    cooked chicken breast, chopped
  • 1 pkg
    egg noodles (8 oz), cooked according to package directions
  • 1/4 tsp
    garlic powder
  • 1 tsp
    ground black pepper
  • 1 tsp
    salt (optional)
  • 1/2 tsp
    dried parsley

How to Make Chicken Vegetable Noodle Soup


  1. In a large pot, cook onion and celery in olive oil for 10 minutes. Add minced garlic in final minutes.
  2. Add frozen vegetables and potato and cook for another 5 minutes.
  3. Add the rest of the ingredients, except the chicken and egg noodles.
  4. Bring to a boil, reduce heat, add chicken and seasonings and simmer for about 1 1/2 hours or until vegetables are tender.
  5. Cook noodles according to package directions, drain, and add to soup. Heat to desired serving temperature.
  6. NOTE - Full recipe makes a large amount of soup. If making a half recipe, do the following for the broths, etc., for the least waste - 2 cups broth, rest of the can of chicken gravy with enough water to make the remaining 2 cups of broth, 1 cup of water and 2 broth or bouillon packets.

Printable Recipe Card

About Chicken Vegetable Noodle Soup

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: American

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