Powerhouse Chicken Vegetable Soup

      • One 5-6 pound chicken
      • 2 cups sliced fresh mushrooms
      • 1 cup cut fresh or frozen green beans
      • 1 cup diced fresh carrots (different colors)
      • 1 cup fresh or frozen peas
      • 1 cup sliced fresh or frozen okra
      • 1 cup diced fresh zucchini
      • 1 cup diced fresh yellow summer squash
      • 1 cup Our Family canned chickpeas
      • 1 cup Our Family tomato sauce
      • ½ cup each, diced celery, onion
      • 1 tablespoon minced garlic (3-4 cloves)
      • 1 diced jalapeño pepper
      • 1 teaspoon salt
      • ½ teaspoon black pepper
      • 1 tablespoon butter

                        Noodles

      • 1 Our Family egg
      • ¼ teaspoons salt
      • ⅛ +/- cup Our Family half and half
      • ¾ cup Our Family flour
  1. Make noodles ahead and allow to dry while making the soup. Beat egg. Add salt and flour. Mix adding half and half as needed. When stiff dough forms, knead until elastic. Roll out on pastry cloth, dusting with flour as needed, into rectangle 1/8 inch thick. Roll dough into a coiled tube and lay rolled dough on cutting surface. Slice across dough at 1/4″ to 1/2″ intervals. Unroll noodles, laying next to each other, ends even on one end of the stack. Slice into 1 1/2″ pieces. Dust with flour and spread out to dry. Makes approximately one cup of noodles.
  2. Roast chicken sprinkled with garlic powder and poultry seasoning. When cool, remove meat and save for later. (Can be roasted a day ahead of making soup.)
  3. Place carcass and juices from roaster in large pot, adding 6 cups water. Bring to a boil, reduce heat and simmer covered several hours. Strain broth and return to pot. Remove and save any meat left on carcass and discard bones.
  4. In small fry pan, sauté onions and garlic in butter until transparent. Add to broth along with celery, carrots, chickpeas, jalapeño, salt, black pepper and tomato sauce. Let simmer. When carrots are half done, add noodles and continue to simmer about 10 minutes, then add mushrooms, zucchini, summer squash, peas, green beans, okra and three cups of chopped chicken meat. Simmer until done. Add water, salt and pepper to taste.


“This is my own original soup recipe. I am a cancer survivor, so my diet is important to me. I garden organically, and each day I harvest a variety of vegetables. Some days it is just a little of this and little of that. I always make broth when I roast chicken, turkey, beef or pork. So, powerhouse soup recipes were born! I have quite a variety, and this is one of my favorites – loaded with healthful vegetables and boiled bone broth for extra nutrition, it warms you through and through.”

— Kaye Zbiciak, Hastings, MI

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