Vegetable Chicken Noodle Soup

Here’s a heart warming soup that is sure to please chicken noodle soup lovers. It’s perfect for more picky eaters because the vegetables are finely chopped. Plus, it’s easy to swap out your family’s favourites to custom make the soup just the way you want.
This soup uses homemade and well-seasoned chicken broth, so there is no need to add additional seasonings. All we add is a little salt and pepper. If you happen to be using a commercial chicken stock, forego the salt and consider adding about 1 tsp of dried thyme and parsley.

Ingredients

• 3 carrots
• 1 stalk celery
• ¾ cup cauliflower
• 8 cups homemade seasoned chicken broth
• Salt
• Pepper
• ¾ cups cooked chicken, cut in small pieces
• ½ cup uncooked soup noodles

You will also need a cutting board, sharp knife, vegetable peeler, measuring cups, large pot and spoon that can withstand heat.

Step 1: Prepare Vegetables

Cut your chosen vegetables into small pieces. For our recipe, we peel and cut the carrots.

Chop the celery into small pieces.

Cut the cauliflower into small florets.

Step 2: Start Cooking

Place your stock into a large pot and heat to boiling.

Reduce heat to simmer and add the carrots, celery and cauliflower. Add salt and pepper to taste.
Simmer for about 10 minutes. Then add the chicken pieces.

Then add the noodles.

Simmer for about 5 more minutes and serve.