Easy Homemade Chicken Noodle Soup With Vegetables

add the noodles

add the noodles

Here’s a quick and easy, heart warming soup that is sure to please chicken noodle soup lovers. It’s perfect for your picky eaters because the vegetables are chopped into small pieces. Plus, it’s easy to swap out or add your family’s favorites to custom make your soup just the way you want.


3 carrots
1 stalk celery
¾ cup cauliflower
8 cups water
2 tablespoons Watkins Chicken Soup and Gravy base (more or less to taste)
Watkins Granulated Black Pepper, to taste
¾ cups cooked chicken, cut in small pieces
½ cup uncooked soup noodles

Other optional vegetables:
1 onion chopped
1 clove garlic pressed or minced or 1/2 teaspoon Watkins garlic powder or Watkins garlic liquid spice.
1/2 cup frozen peas, (add these just before serving)

Tool and utensils you will need; a cutting board, sharp knife, vegetable peeler, measuring cups, large pot and heatproof spoon.

Directions Step 1: Prepare Vegetables

Cut your chosen vegetables into small pieces. For this example we peel and dice the carrots, chop the celery into small pieces and cut the cauliflower into small florets.

Directions Step 2: Start Cooking

Place the water and chicken soup base into a large pot and heat to boiling. Reduce heat to simmer and add the carrots, celery and cauliflower. Add pepper to taste. Simmer for about 10 minutes. Then add the chicken pieces. Then add the noodles and simmer for about 5 more minutes until noodles are done. Serve and enjoy.


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