Hearty Chicken Noodle Soup with Vegetables

Chicken noodle soup is good for your mind, body, and soul. It makes any rainy day a little sunnier and a sick day a little better.
The original recipe calls to cook the soup in a slow cooker. I do not own one, so I throw it all in my large Le Creuset Dutch oven and slow cook it there.
Also, I cook my chicken in the chicken stock for an extra chicken-y soup base. For my chicken stock I use “Better than Bouillon” and mix it right into the soup.
If you’re short on time, use pre-cooked chicken and boxed organic chicken stock. You can also freeze half of the soup for a rainy day. You’ll love this soup because it’s hearty and filled with veggies and chicken.

I took a family favorite and made it my own. Enjoy!

  • 1 sweet potato – peeled and cubed into bite size pieces
  • 1 cup broccoli – chopped
  • 1 yellow onion – chopped
  • 2-3 stalks celery  – chopped
  • 1-2 carrots – chopped
  • 2 decently sized raw chicken breasts – about a pound
  • 4-5 cups of chicken stock – if using crock pot use 6 cups of stock
  • 1 tablespoon balsamic vinegar – or to taste!
  • 1 bay leaf
  • Kosher salt to taste
  • Pepper to taste
  • 1 large handful baby spinach
  • Half package of egg noodles or spaghetti noodles
  • Parmesan grated to taste
  1. Throw in all vegetables except for the spinach leaves into the slow cooker – or Dutch oven – and cover with chicken stock – or water.
  2. Add balsamic vinegar, bay leaf, and salt and pepper to taste and stir the pot.
  3. Place chicken breasts on top of the soup and turn up heat until slow boil.
  4. Cover and cook on low to simmer for a few hours, or until sweet potatoes are tender and onion is translucent.
  5. Take out cooked chicken breasts and shred them. Throw shredded chicken back in and stir.
  6. 15 minutes before serving, cook on medium to high and put in raw noodles and spinach. Cover until noodles are cooked.
  7. Garnish with Parmesan if desired.

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