Chicken Vegetable Soup with Noodles (Print View)

Comforting soup with tender chicken, fresh vegetables, and satisfying noodles in flavorful broth.

# Ingredient List:

→ Chicken

01 - 2 boneless, skinless chicken breasts (about 12 oz)

→ Vegetables

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

→ Broth & Seasonings

08 - 8 cups low-sodium chicken broth
09 - 1 bay leaf
10 - 1 teaspoon dried thyme
11 - 1/2 teaspoon dried parsley
12 - 1/2 teaspoon black pepper
13 - 1/2 teaspoon salt, adjust to taste

→ Noodles

14 - 5 oz egg noodles

→ Garnish

15 - 2 tablespoons fresh parsley, chopped

# How to Make:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, cooking for 5 minutes until softened.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Add chicken breasts, chicken broth, bay leaf, thyme, parsley, black pepper, and salt. Bring to a boil.
04 - Reduce heat to simmer, cover, and cook for 15 minutes.
05 - Remove chicken breasts and shred with two forks, then return shredded meat to the pot.
06 - Add green beans and egg noodles, simmering uncovered for 8-10 minutes until noodles reach al dente and green beans are tender.
07 - Stir in peas and cook for 2 additional minutes.
08 - Adjust seasoning as needed and remove bay leaf. Ladle into bowls, garnish with fresh parsley, and serve hot.

# Expert Advice:

01 -
  • Every spoonful delivers that perfect balance of tender chicken, al dente noodles, and fresh vegetables swimming in savory broth that somehow tastes like a warm hug.
  • Its surprisingly quick to prepare on weeknights but still creates that slow-simmered flavor that makes everyone think you spent hours in the kitchen.
02 -
  • Dont overcook the noodles or theyll turn to mush when you reheat leftovers, a lesson I learned after ruining an entire batch I had proudly made for weekend lunches.
  • Adding the peas at the very end preserves their bright color and sweet pop, something I discovered by accident when I nearly forgot to include them altogether.
03 -
  • If time allows, make the soup a day ahead and refrigerate overnight, as the flavors develop remarkably during this rest period.
  • For a richer golden broth, roast the chicken bones with the skin on first, then simmer them to make homemade stock before starting the actual soup recipe.

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