Hearty Chicken Vegetable Soup I

Hearty Chicken Vegetable Soup I

18 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    1 h 40 m
  • Ready In

    1 h 55 m
Diane H
Recipe by  Diane H

“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!!”

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Adjust Servings

Original recipe yields 10 quarts



  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.
  2. Remove chicken from pot with slotted spoon and set aside for later.
  3. Add carrots, squash, zucchini, mushrooms, red pepper, tortellini, chicken soup base and uncooked noodles to stock pot and increase temperature to medium heat.
  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

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Reviews (18)

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What a unique flavor! The mushrooms, but particularly the red pepper, lend distinct and different flavors that make this soup just a little unusual and very, very good. I took the easy way out and used a good, boxed chicken broth and some leftover rotisserie chicken. All I had to do was chop up the vegetables and throw them all in the broth along with the chicken pieces and soup pasta. Let it all simmer away and 15 minutes later it was ready to serve. I left out the carrots because I don't like them (and now that I'm a grown-up I don't have to eat them) but I would NOT recommend omitting the red pepper as that's what gives this soup its special flavor. Nice.

Kathy C

Kathy C

This soup was great. I've been trying to find a good chicken noodle veggie soup and this is it. It is time consuming but worth it and make ALOT of soup. One change I would make is I didn't like the tortellini in the soup.(Although my hubby liked it) Too much noodle - I will leave this out next time and add more veggies or potatoes.



I have been making this soup for the last few years and it is a great soup for those cold days. I changed nothing about the receipe. It makes a large pot but is wonderful. Takes a while to make but its worth it.

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Amount Per Serving (40 total)

  • Calories
  • 80 cal
  • 4%
  • Fat
  • 3.2 g
  • 5%
  • Carbs
  • 6.3 g
  • 2%
  • Protein
  • 6.6 g
  • 13%
  • Cholesterol
  • 19 mg
  • 6%
  • Sodium
  • 328 mg
  • 13%

Based on a 2,000 calorie diet



previous recipe:

Chicken Soup II


next recipe:

Absolutely Wonderful Chicken Vegetable Soup