Chicken Vegetable Soup with Noodles (Printable)

Tender chicken, fresh vegetables, and noodles in a warming broth. Ready in 55 minutes. Perfect comfort food for any occasion.

# What You'll Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts (approximately 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, adjusted to taste
14 - 1 splash olive oil

→ Noodles

15 - 5 ounces egg noodles

→ Garnish

16 - 2 tablespoons fresh parsley, chopped

# How to Make It:

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

# Expert Hacks:

01 -
  • The broth develops such incredible depth that friends have asked if it simmered all day, but it takes less than an hour from start to finish.
  • Its the perfect clean-out-the-fridge recipe, forgiving of substitutions and welcoming to whatever vegetables are looking lonely in your crisper drawer.
02 -
  • Always add the noodles directly to the pot rather than cooking separately, as they absorb the broth flavors while releasing starch that gives the soup body.
  • If youre planning leftovers, consider reserving some broth and cooking fresh noodles when reheating, as they continue absorbing liquid in storage and can become mushy.
03 -
  • Let the soup cool slightly before refrigerating to prevent condensation that can make noodles soggy, but dont leave it out more than two hours for food safety.
  • If your soup tastes flat despite adequate salt, try adding a splash of white wine vinegar or soy sauce rather than more salt, which adds complexity without increasing sodium significantly.

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