Nutrient-packed winter warmer: how to make chicken noodle soup with frozen vegetables

Indulge in the cozy warmth and nourishing flavors of homemade chicken noodle soup, made effortlessly with the convenience of frozen vegetables. Follow our step-by-step guide to master this comforting classic with a twist.

Ingredients You’ll Need

• 1 whole chicken (about 3-4 pounds)
• 1 onion, chopped
• 2-3 carrots, chopped
• 2-3 celery stalks, chopped
• 1 bag (12-16 ounces) frozen mixed vegetables (such as peas, corn, carrots, green beans)
• 8 cups water
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1/4 cup chopped fresh parsley

Step 1: Prepare the Chicken

Rinse the chicken thoroughly and remove any excess fat. Place it in a large stockpot or Dutch oven.

Step 2: Sauté the Vegetables

Heat a drizzle of oil in a skillet over medium heat. Add the chopped onion and sauté until softened. Add the chopped carrots and celery and continue sautéing until they begin to soften.

Step 3: Add the Water and Seasonings

Pour the water into the stockpot with the chicken. Add the sautéed vegetables, frozen mixed vegetables, salt, pepper, thyme, and oregano. Bring to a boil.

Step 4: Simmer the Soup

Reduce heat and simmer the soup for 1-2 hours, or until the chicken is cooked through and the vegetables are tender.

Step 5: Remove the Chicken

Once the chicken is cooked, remove it from the pot and set it aside to cool. Once cool enough to handle, shred or dice the chicken and return it to the soup.

Step 6: Add Noodles (Optional)

If desired, add 8 ounces of egg noodles or pasta to the soup. Cook according to the package directions.

Step 7: Garnish and Serve

Ladle the soup into bowls and garnish with chopped fresh parsley. Serve hot with crusty bread or crackers.

Tips for Success

• For a richer flavor, use homemade chicken broth instead of water.
• Add a bay leaf to the soup for extra aroma.
• If you don’t have frozen mixed vegetables, use fresh or canned vegetables instead.
• Adjust the seasonings to your taste.
• Leftover soup can be stored in the refrigerator for up to 3 days.

Variations

• Spicy Chicken Noodle Soup: Add a pinch of red pepper flakes or a dash of cayenne pepper to the soup.
• Lemon-Herb Chicken Noodle Soup: Add a squeeze of lemon juice and a sprinkle of fresh herbs, such as basil or rosemary, to the soup.
• Asian-Inspired Chicken Noodle Soup: Add a drizzle of soy sauce, a dash of sesame oil, and some chopped ginger to the soup.

Key Points: Savor the Comfort of Homemade

Savor the warmth and nourishment of homemade chicken noodle soup with frozen vegetables. This easy-to-follow guide will empower you to create a comforting classic that will warm your body and soul. Experiment with different variations to tailor the soup to your preferences and enjoy the satisfaction of sharing this homemade goodness with loved ones.

Information You Need to Know

• Can I use boneless, skinless chicken breasts instead of a whole chicken?

Yes, you can. Use about 1 pound of boneless, skinless chicken breasts.

• What if I don’t have frozen mixed vegetables?

You can use fresh or canned vegetables instead. Use about 1 cup of each type of vegetable.

• How long can I store leftover chicken noodle soup?

Leftover soup can be stored in the refrigerator for up to 3 days.