Chicken Vegetable Soup Noodles (Printable)
A comforting blend of chicken, vegetables, and noodles in a savory broth for cozy dining.
# What You'll Need:
→ Poultry
01 - 2 boneless, skinless chicken breasts, diced (about 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 trimmed green beans, cut into 0.8-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 soup pot over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, for 5 minutes until softened.
02 - Stir in minced garlic and cook for an additional 1 minute until fragrant.
03 - Add diced chicken to the pot and cook for 3 to 4 minutes until lightly browned but not fully cooked through.
04 - Pour in chicken broth. Add bay leaf, dried thyme, salt, and black pepper. Bring mixture to a gentle boil.
05 - Reduce heat to low, add green beans, and simmer uncovered for 15 minutes.
06 - Add egg noodles and frozen peas. Continue simmering for 8 to 10 minutes until noodles are tender and chicken is fully cooked.
07 - Remove bay leaf. Adjust salt and pepper as needed. Stir in lemon juice for added brightness if desired.
08 - Ladle soup into bowls and garnish with fresh chopped parsley before serving.
# Expert Hacks:
01 -
- It comes together in under an hour, making it perfect for weeknight dinners when you're hungry but not interested in complicated cooking.
- The soup tastes even better the next day, so a single pot feeds you twice over without any extra effort.
- It's naturally dairy-free and endlessly adaptable to whatever vegetables you have lurking in your fridge.
02 -
- Don't skip the step of sautéing the onion, carrot, and celery before adding the broth—this is where the flavor foundation is built, and rushing it results in a soup that tastes thin and one-dimensional.
- Add the peas at the very end because they overcook quickly and lose their bright color and fresh taste if simmered for too long.
- The lemon juice is optional but revelatory—even if you don't love lemon, a small squeeze adds a brightness that makes people ask what you did differently.
03 -
- Use a good quality broth because it's the main flavor carrier in this dish—the difference between a good broth and a mediocre one is noticeable in every spoonful.
- Don't be afraid to taste and adjust seasonings multiple times during cooking; soup is forgiving and rewards small corrections along the way.