Hidden Veggie Chicken Noodle Soup

4.91 from 21 votes

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This Hidden Veggie Chicken Noodle Soup is another one of my 5-star whole veggie blender soup. If you are not yet familiar with this brilliant concept, I take whole, cooked veggies and blend them into sauces and broths, and picky eaters are none the wiser. Whether you have issues with the taste, texture, or smell of veggies, they are completely masked and unrecognizable when blended into this soup.

I love receiving so much positive feedback from you all, from my past hidden veggie recipes, like my Meatball Soup, Pasta Sauce, and Orzo Soup. 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 my recipes into your kitchen.

This soup is a touch different than my other hidden veggie recipes, as it uses a lot more veggies  plus egg noodles! If you love any of my whole veggie blender soups please leave me a review on the blog or let me know in the comments.

Variations and Substitutions

The customization options are endless here:

  • Feel free to use homemade or storebought chicken or vegetable broth. 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
  • Any cut of chicken will work here. I prefer chicken thighs, as dark meat is more flavorful, but chicken breasts will work too. If using bone-in, skin-on chicken, remove and discard the bones and skin after the chicken is fully cooked.
  • I love the classic shape and taste of egg noodles in my chicken noodle soup, but you can also use spaghetti broken up into 2 to 4-inch lengths.

Best served with

Common Questions

Can I make this with boneless, skinless chicken?

Yes, you can make this with boneless, skinless chicken breasts or thighs. You can also use bone-in, skin-on chicken breasts and thighs, and remove the bone and skins after cooking.

Can this be made vegan or vegetarian?

Yes, just omit the chicken and make with vegetable broth. Still so delicious!

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 this hack. With the busy school and work year, this recipe is perfect in a thermos and kids and adults won’t be able to get enough.
4.91 from 21 votes
Servings: 3
Author: The Modern Nonna
Prep Time: 5 minutes
Cook Time: 45 minutes

Ingredients 

  • 5 cups water
  • 5 cups unsalted organic chicken broth , or veggie broth
  • 4 scallions
  • 5 mini bell peppers, any colours
  • 1 carrot, peeled
  • 1 celery rib
  • 1 yellow onion, peeled
  • 4 garlic cloves, peeled
  • salt to taste
  • 5 chicken thighs , (or breasts)
  • 130 grams egg noodle pasta , , broken into little pieces (or any pasta of choice)
  • fresh parsley, chopped, for garnish
  • fresh lemon juice, for garnish (optional)

Instructions 

  • Fill a big pot with water or ½ water and ½ organic unsalted broth (you want 10 cups of liquid total). Add in the scallions, bell pepper, carrot, celery, onion, and garlic and let it come to a boil. Once boiling, add the chicken. Skim off any foam with a spoon. Season with salt. Make sure to taste and adjust the seasoning at the very end of cooking.
  • Once everything is boiling, reduce the heat to medium-low and semi cover the pot with a lid. Let simmer for 45 minutes or until the veggies are all super soft, the chicken is fully cooked and white throughout, and the broth has reduced.
  • Remove the chicken, let it cool, and shred or cut it. If the chicken has bone or skin, discard and/or compost it. Remove the whole veggies with a slotted spoon and transfer them in a blender with two ladles of the broth.
  • Blend until everything is nice and smooth and add the blended mixture back into the pot with the shredded chicken. Break the egg noodles into little pieces and add them to the pot. Bring everything to a boil. Once the noodles are cooked, about 5 to 10 minutes, take the soup off the heat.
  • Note: Hot soup (or any hot liquids for that matter) will steam and expand in a blender, which can push the top off and cause a mess and burn hazard. When pureeing hot soup, do so 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!

Video

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 preheats. In the meantime, warm up the soup on the stove. Dump 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 any carb you love in chicken soup. Just be sure to add it in after you have taken out the whole boiled veggies and chicken. I’ve 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 1 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 this 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
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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26 Comments

  1. 5 stars
    Delicious and easy recipe that can be adapted to whatever vegetables you have. Always a family favourite.