Another day, another one of my whole veggie blender soups! I wasn’t going to post or even film this hidden veggie chicken noodle soup, but I KNOW how much you have all fallen in love with all of my blender veggie soups. There’s not a day that goes by that I don’t hear “omg your soups are life changing and my kids are eating so many veggies without knowing!” It is so fulfilling knowing that I made a positive impact into your lives so thank you for trusting me and bringing me into your kitchen. This soup is a touch different than all the rest as we use a lot more veggies and egg noodles as well! If you love all of my whole veggie blender soups please leave me a review on the blog or let me know in the comments.
Hidden Veggie Soup
I have been blending veggies into my soups and sauces for as long as I can remember, and I know you will absolutely love it. With the busy school and work year, this recipe is perfect in a thermos, and I know the kids and adults won’t be able to get enough.
Ingredients
- 5 cups water
- 5 cups unsalted organic chicken broth or veggie broth
- 4 scallions (green onions)
- 5 mini bell peppers any colours
- one peeled carrot
- 1 large celery rib cut in quarters
- one whole peeled onion
- 4 whole peeled garlic cloves
- salt to taste
- 5 chicken thighs any cut of chicken works
- 130 grams egg noodle pasta broken into little pieces or any of choice
- finely diced parsley for garnish
- fresh lemon juice into each bowl is optional
Instructions
- Fill a big pot with water or ½ water and ½ organic unsalted vegetable broth. Add in the whole peeled and washed vegetables and let it come to a boil. Once boiling, add the chicken thighs. Skim off any foam with a spoon and add salt. Make sure to add more as you taste and adjust at the very end.
- Once everything is boiling, be sure to reduce the heat to medium-low and semi cover it with a lid. Let it go for 45 minutes or until the veggies are all super soft, the chicken is boiled, and broth has reduced.
- You can now take out the chicken, let it cool, shred or cut it. If the chicken has bone or skin, you can compost it. Take out the whole veggies with a slotted spoon and throw them in the blender with two ladles of the clear broth.
- Blend until everything is nice and smooth, add it back into the pot with the shredded chicken. Break the egg noodles with your hands into little pieces and add them in. Once the noodles are cooked, take the soup off the heat.
- Note: Hot soup (or other hot liquids, for that matter) will steam and expand in a stand blender, which can push the top off and cause a mess and burn hazard. When pureeing hot soup, do it in batches. Fill the blender 1/3 to 1/2 full, remove or loosen the center cap from the lid of the blender. Cover the lid with a folded dishcloth and hold it down when blending.
- Add parsley for garnish, and stir. Freshly squeezed lemon juice is lovely into each bowl. Enjoy!
Notes
How can I send this to my kids for school: I would add boiling hot water into a thermos and close it so that it pre-heats. In the meantime, I would warm up my soup on the stove. Dump out the hot water out of the thermos and add the soup in. Leave some room at the top so that it doesn’t create a vacuum seal for them as the thermos will be harder to open.
Can I use pasta, rice, noodles, orzo, instead of the potato: Yes absolutely, you can use anything you love in chicken soup. Just be sure to add it in after you have taken out the whole boiled veggies and chicken. I only used leftover boiled potatoes because I had it on hand from the night before.
You can add any veggies you like but please use a powerful blender as certain blenders can leave your veggies stringy if not powerful enough.
I add about a heaping cup of broken egg noodles (6 nests) but feel free to adjust.
Feel free to use ONLY water if you don’t want to add stock into the pot in the beginning. I have made it without stock many times and it’s just as delicious.
If you want to make this soup vegan or vegetarian, simply leave out the chicken completely.
Hot soup (or other hot liquids, for that matter) will steam and expand in a stand blender, which can push the top off and cause a mess and burn hazard. When pureeing hot soup, do it in batches. Fill the blender 1/3 to 1/2 full, remove or loosen the center cap from the lid of the blender. Cover the lid with a folded dishcloth and hold it down when blending.
My favourite organic broth is by Kettle and Fire. You can use my link and code for 20% off: https://kettleandfire.com/modernnonna code MODERNNONNA
Tried this recipe?Let us know how it was!
16 Responses
Sorry but I don’t understand your instructions with the broth and water.
5 cups water and broth but in the instruction you say to fill a pot with water or 1/2 water and 1/2 broth.
So do I add both the water and broth to the pot? All 10 cups?
Thanks
Hi Marie, sorry for the confusion. What I meant is that you can use ONLY water or 1/2 broth and 1/2 water. The total amount of cups will be 10 regardless
I was wondering the same exact thing!!
10 cups total either broth and water or just water but it’s 10 total 🙂
Could I use a chicken breast instead of thigh if it’s all I’ve got?
Thanks!!!
definitely 🙂
Hidden veggie soups are game changers for me and my family! With each soup I am more confident and willing to try different combinations of veggies. We love having fresh soup and I love controlling how much sodium used. It’s really fantastic! I just wish I knew this trick, when I had younger children. :0)
Omg Becky so glad to hear that! Appreciate all the sweet words.
It was a rainy Sunday today and everyone in my house was sick – this soup was just what the doctor ordered. So delicious! Even my 2.5-year-old thought so.
I used the meat from leftover roast chicken thighs and just shredded that and added it in at the end with the pasta instead of boiling the meat with the veggies. I also use Stelline pasta which worked brilliantly.
Thank you so much for sharing this. Will be my go-to chicken noodle soup from now on.
So HAPPY Zoe! Thanks for the beautiful comment
Another amazing hidden veggie soup! My family is crazy about these soups. Thank you!
Sheila you’re fabulous!
Excellent recipe especially because I live alone and enjoy easy to make, healthy food. I found it easier to use my hand blender wherever I can and not a blender. Easy clean up too! I just chopped my veggies up a little smaller.
Thank you from Belleville, Ontario Canada!
Thanks Edie. Means so much and happy you loved it
I have made this soup twice now and I love it. I used broad egg noodles each time but will switch up the pastas in the future ( orzo or stelline ). I recently saw you use gnocchi which is another great idea. Shredding the chicken while it’s still hot makes it a lot easier to pull it apart. After enjoying this soup with my girls, I froze the remaining portion in individual containers for lunches at work.
Aw Alida hope you love it with gnocchi