13 May 2014

Homemade Chicken Noodle Soup with Veggies

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 stock, 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, leave the salt out and add about 1 tsp of dried thyme and parsley.

3 carrots
1 stalk celery
¾ cup cauliflower
2 litres homemade seasoned chicken stock
¾ cups cooked chicken, cut in small pieces
½ cup uncooked soup noodles

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.


  1. Hi Cath
    This soup looks so yummy and I would like to make it, but I am not sure what soup noodles are ,Could you please tell me?
    Love your blog thankyou for all your hard work
    Jenny Palmer

    1. Hi Jenny, use any thin spaghetti or angel hair pasta or even tiny shells, twists, macaroni or risoni. Just break the spaghetti into little lengths as you add it to the pot.


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