Chicken Vegetable Soup Noodles (Print)

Tender chicken, fresh vegetables, and noodles combined in a savory, comforting bowl.

# What You Need:

→ 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 It:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion, sliced carrots, and celery. Cook for 5 minutes until softened.
02 - Incorporate minced garlic and cook for 1 minute until fragrant.
03 - Add diced chicken breasts and cook for 3 to 4 minutes, stirring occasionally, until lightly browned but not fully cooked.
04 - Pour in chicken broth, then add bay leaf, dried thyme, salt, and black pepper. Bring to a gentle boil.
05 - Reduce heat and add green beans. Simmer uncovered for 15 minutes.
06 - Add noodles and frozen peas, simmer for 8 to 10 minutes until noodles are tender and chicken is fully cooked.
07 - Remove bay leaf. Adjust seasoning if necessary. Stir in lemon juice for brightness. Serve garnished with fresh parsley.

# Expert Advice:

01 -
  • It comes together in under an hour, which means you can go from craving to eating without a lot of fuss.
  • The broth becomes silky and flavorful as the chicken and vegetables release their essence, tasting like it simmered all day.
  • It's naturally dairy-free but still feels indulgent and complete, the kind of soup that doesn't need cream to feel special.
02 -
  • Don't skip removing the bay leaf—biting into it is startling and unpleasant, and it's worth thirty seconds of careful attention to avoid it.
  • Add the lemon juice at the end, not during cooking, so its brightness stays alive rather than muting into the background heat.
  • If your noodles absorb too much broth and the soup becomes thick, add a splash of water or broth to bring it back to a texture you love.
03 -
  • Toast your spices for a few seconds in the hot oil before adding vegetables to unlock their deepest flavors.
  • Taste as you go and remember that you can always add more salt or lemon, but you can't take it back once it's in the pot.

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