Hearty Chicken Vegetable Soup I

This thick and hearty chicken soup makes a great meal on those cold winter days. Try different types of pasta like bow ties, elbow macaroni, shells, rotini, spiral etc. This soup can not be beat when served with fresh thick sliced bread on the side!!

• Preparation Time: 15 mins
• Cooking Time: 1 hr 40 mins
• Total Time: 1 hr 55 mins
• Calories: 80 Calories

Ingredients

• 1 tablespoon salt
• 1 (3 pound) whole chicken
• 1 pound fresh mushrooms, sliced
• 1 onion, cut into thick slices
• 5 stalks celery, thickly sliced
• 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 red bell pepper, sliced
• 12 ounces fresh tortellini pasta
• 2 tablespoons chicken soup base
• 2 cups uncooked egg noodles

Recipe Instructions

Step 1

Place chicken, onion, celery, salt, basil, and pepper in a 10 quart stock pot. Fill stock pot with water until ingredients are fully covered and bring to a boil. Let simmer for 1 and 1/2 hours or until chicken is tender.

Step 2

Remove chicken from pot with slotted spoon and set aside for later.

Step 3

Add carrots, squash, zucchini, mushrooms, red pepper, tortellini, chicken soup base and uncooked noodles to stock pot and increase temperature to medium heat.

Step 4

While noodles and vegetables are cooking, tear chicken apart from bones. Cut up into pieces and add to soup in stock pot. Be sure to add additional water if ingredients are not fully covered. Bring to a boil, then reduce to a simmer for about 10 minutes or just until noodles are cooked. Enjoy