My littlest guy has declared this to be the Best Soup Ever. I usually make this with homemade chicken stock, which I plan ahead to make when I roast a chicken. However, it's still quite yummy with commercial chicken stock. This soup is supposed to be hearty, with a lot of veggies/meat in comparison to the amount of stock. If you like a lighter soup, simply add more stock and adjust the seasonings accordingly.
Chicken "Noodley" Soup
2 quarts chicken stock
4 cups cooked chicken (light or dark meat), cubed
3 celery stalks, chopped
3 carrots, peeled and diced
1 medium onion, diced
2 cups mushrooms
2-3 cups shredded zucchini
olive oil
1-2 teaspoons Italian seasoning
1 teaspoon thyme
salt and pepper to taste
Heat a large stock pot over medium heat. Add a small amount of olive oil and onion, saute until they begin to soften, about 3-4 minutes. Add carrots, cook 2-3 minutes. Add celery, cook about 2 minutes. Add mushrooms, cook 2-3 minutes more.
Add stock and seasonings, simmer on low heat for 30 minutes or until veggies are quite soft. Add zucchini and chicken, cook another 10-20 minutes. Check seasonings and adjust, if necessary. Serve over steamed plain TVP if you like a soup with more body (it will be more like a stew) though it is great just as it is.
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