Chicken Vegetable Soup Noodles (Print View)

Comforting mix of chicken, fresh vegetables, and tender noodles in a savory broth.

# Ingredient List:

→ Poultry

01 - 2 boneless, skinless chicken breasts, diced (approximately 14 oz)

→ Vegetables

02 - 2 medium carrots, peeled and sliced
03 - 2 celery stalks, sliced
04 - 1 medium onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 cup green beans, trimmed and cut into 1 inch pieces
07 - 1 cup frozen peas

→ Broth & Noodles

08 - 8 cups low-sodium chicken broth
09 - 5 oz egg noodles or wide noodles

→ Seasonings

10 - 2 tablespoons olive oil
11 - 1 bay leaf
12 - 1 teaspoon dried thyme
13 - 1 teaspoon dried parsley or 2 tablespoons fresh, chopped
14 - 1/2 teaspoon black pepper
15 - 1/2 teaspoon salt, adjust to taste

→ Optional

16 - Juice of 1/2 lemon
17 - Fresh parsley, chopped, for garnish

# How to Make:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté for 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced chicken and cook for 3 to 4 minutes until lightly browned but not fully cooked.
04 - Pour in chicken broth. Add bay leaf, thyme, salt, and pepper. Bring to a gentle boil.
05 - Reduce heat to low, add green beans, and simmer uncovered for 15 minutes.
06 - Add noodles and peas; simmer for 8 to 10 minutes until noodles are tender and chicken is cooked through.
07 - Remove bay leaf. Adjust seasoning if necessary. Stir in lemon juice for a bright finish if desired.
08 - Ladle soup into bowls and garnish with fresh parsley.

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like it's been simmering all day.
  • The noodles absorb the broth without turning mushy, keeping everything perfectly tender.
  • One pot means fewer dishes, and that's always a win on a busy weeknight.
02 -
  • Don't skip the five-minute sauté of the vegetables at the beginning—this is where the real flavor is built, not in the broth alone.
  • Add noodles only when you're ready to eat; they'll continue absorbing liquid even after you remove the pot from heat, so timing matters.
  • Taste the broth before adding salt; chicken broths vary in sodium content, and you can always add more but you can't take it back.
03 -
  • Cut your vegetables as uniformly as possible so they cook at the same rate—this sounds fussy but makes a real difference in texture.
  • Keep a squeeze bottle of lemon juice nearby while cooking; that last-minute brightness is the secret that makes people ask for the recipe.

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