Hearty Chicken Vegetable Soup I

Recipe View 5 mins In a large 10-quart stock pot, combine the whole chicken, sliced onion, celery, salt, basil, and black pepper. Add enough water to completely cover the ingredients. Bring the mixture to a boil over high heat. (5 minutes)

Recipe View 1 hrs 30 mins Once boiling, reduce the heat to low and let the soup simmer gently for 1 hour and 30 minutes, or until the chicken is very tender. (90 minutes)

Recipe View 2 mins Carefully remove the chicken from the pot using a slotted spoon and transfer it to a large plate or cutting board. Set aside to cool slightly. (2 minutes)

Recipe View 7 mins To the stock pot, add the sliced carrots, yellow squash, zucchini, mushrooms, red bell pepper, tortellini pasta, chicken soup base, and uncooked egg noodles. Increase the heat to medium and bring the soup back to a gentle boil. (7 minutes)

Recipe View 5 mins While the vegetables and pasta are cooking, shred or tear the chicken meat away from the bones. Discard the skin and bones. Cut the chicken into bite-sized pieces. (5 minutes)

Recipe View 10 mins Add the shredded chicken to the soup in the stock pot. If necessary, add additional water to ensure all ingredients are submerged. Bring the soup back to a boil, then reduce the heat and simmer for approximately 10 minutes, or until the noodles are cooked through and the vegetables are tender. (10 minutes)

Recipe View 2 mins Taste and adjust seasonings as needed. Ladle the Hearty Chicken Vegetable Soup into bowls and serve hot with a side of fresh, crusty bread. Enjoy! (2 minutes)