Hidden Veggie Soup
Serves 3
5 mins prep
45 mins cook
50 mins total
This hearty and healthy Hidden Veggie Chicken Soup is packed with secret 🥕 vegetables, making it a great way to sneak in extra nutrients for picky eaters.
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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 in each bowl. Enjoy!
