Italian Chicken Noodle Soup

from ButterYum
makes 26 servings


  • 1 pound hearty soup noodles, cooked in well salted water

  • 6 quarts homemade chicken stock (recipe here)

  • shredded meat from 1 1/2 to 2 roasted chickens (recipe here)

  • 2 1/2 pounds frozen mixed vegetables

  • 2-3 tablespoons dried parsley, crushed in the palm of your hand

  • salt and pepper to taste

  • finish with a sprinkling of Parmesan cheese (optional)


  1. Combine the chicken stock, chicken, vegetables, parsley, salt, and pepper; heat stirring occasionally.

  2. Add cooked noodles to serving bowls, ladle soup on top, and finish with a sprinkling of grated parmesan cheese.