Homemade Chicken Vegetable Noodle Soup

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Homemade Chicken Vegetable Noodle Soup

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Recipe by FIG Course: Lunch EntreeCuisine: American


Prep time


Cooking time





This soup is a tried and true, hearty, comfort food that will pair perfectly for anyone who is feeling under the weather or for those cold nights. Made with tender pulled chicken, rotini noodles and a variety of nutritious vegetables.


  • 1 c 1 Base Chicken Low Sodium

  • 22 c 22 Water

  • 6 c 6 Celery, Fresh, Diced

  • 3 c 3 Carrots, Fresh, Chopped

  • 2 c 2 Onion, Frozen, Diced.

  • 3 qt 3 Mixed Vegetables, Frozen

  • 22 oz 22 Rotini Pasta, Dry

  • 52 oz 52 Chicken Pulled Wt/Drk Blend, 3 lb. 4 oz.

  • 1 tsp 1 Pepper Black, Ground


  • In large pot, prepare soup base by mixing chicken base with water.
  • Add onions, celery, carrots, mixed vegetables and pepper and bring to boil.
  • Rough chop chicken and add to pot. Add noodles*. *can substitute linguine noodles, broken into pieces, if preferred.
  • Simmer until noodles are tender.
  • Portion with 8 oz ladle (1 cup)
  • Food prep areas, Equipment, and utensils, to be used in recipe will be washed and sanitized prior to beginning the preparation and cooking.
  • Assemble all ingredients, utensils, etc. to be used in recipe within easy reach of prep area so that food safety can be managed more effectively as well as better control of contamination and cross contamination.
  • Remove frozen product from freezer using oldest pack date first.
  • CCP: Take and record on a temperature log all beginning temperatures of refrigerated foods before beginning the recipe.
  • Wash hands thoroughly before handling food, after handling contaminated food or objects, and before switching to another step where there is an opportunity for contamination. This applies as well for before and after glove use.
  • Use clean pair of gloves when handling raw product. Replace gloves after handling any other object.

Recipe Video


  • Allergens: Wheat
  • Meal Components: 1 oz of Meat/Meat Alternates, 0.5 oz (eq) of Whole Grain-Rich, 0.5 Cups of Vegetables

Nutrition Facts

50 servings per container

Serving Size1 servings

  • Amount Per ServingCalories141
  • % Daily Value *
  • Total Fat 2g 4%
    • Sodium 230mg 10%
    • Total Carbohydrate 18g 6%
      • Dietary Fiber 2g 8%
    • Protein 9g 18%

      * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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