Chunky Chicken and Vegetable Alphabet Soup
Prep time
Cook time
Total time
This chunky vegetable soup is great to have in the fridge for quick lunches year round.
Serves: 15 to 20 cups of soup
  • Bones and Carcass of 1 or 2 Roasted Chickens
  • 1 Cup of Alphabet Noodles (if Penne or Elbows are your faves, by all means substitute!)
  • 1 Onion, Peeled and Diced
  • 6 Carrots, Peeled and Sliced
  • 1 Celery Rib, chopped
  • 1 garlic clove, minced
  • 1 cup of frozen peas
  • 1 can of diced tomatoes (or fresh once they're good!)
  • 1 cup of frozen corn
  • 1 cup of chopped green beans
  • 8 cups of water
  • Fresh or dried parsley, sage, and thyme
  • 1 tablespoon of olive oil
  • Parmesan to taste
  • Salt and Pepper to taste
  1. Heat the olive oil in a large stockpot.
  2. Add the onions and garlic and saute until softened and fragrant, about 4 minutes.
  3. Add the carrots, herbs, and the chicken bones.
  4. Fill the pot with the water until 1 inch from the top.
  5. Bring the water to a boil and lower to medium heat. Cook for 1 to 2 hours.
  6. Remove the bones.
  7. Add the remaining veggies: green beans, corn, peas and tomatoes. Cook for another 20 minutes, until the vegetables are cooked through. Now add the pasta and cook for another 10 minutes.
  8. Serve warm with plenty of grated parmesan on top. This will keep in the fridge for up to 5 days. Note that the pasta will expand overnight in the pot as it soaks up the liquid, giving this soup a thicker consistency which makes it even more of a crowd pleaser in our house.
Nutrition Information
Serving size: a large bowl
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