Chicken Vegetable Soup Noodles (Printable)

Tender chicken and fresh vegetables combined with noodles in a warm, nourishing dish.

# What you'll need:

→ Poultry

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

→ Vegetables

02 - 2 medium carrots, peeled and sliced
03 - 2 celery stalks, sliced
04 - 1 medium onion, diced
05 - 2 garlic cloves, minced
06 - 1 cup green beans, trimmed and cut into ¾ inch pieces
07 - 1 cup corn kernels (fresh or frozen)
08 - 1 cup frozen peas

→ Broth & Noodles

09 - 8 cups low-sodium chicken broth
10 - 2 cups egg noodles (approx. 5 oz)

→ Herbs & Seasoning

11 - 2 tbsp fresh parsley, chopped (plus extra for garnish)
12 - 1 tsp dried thyme
13 - 1 bay leaf
14 - Salt and freshly ground black pepper, to taste
15 - 2 tbsp olive oil

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add diced chicken, season with salt and pepper, and sauté until lightly browned, about 4 minutes. Remove chicken and set aside.
02 - Add onion, carrots, and celery to the pot. Cook, stirring occasionally, until vegetables begin to soften, approximately 5 minutes. Add garlic and cook for 1 minute more.
03 - Return chicken to the pot. Pour in chicken broth, add green beans, bay leaf, and thyme. Bring mixture to a boil.
04 - Reduce heat to low, cover, and simmer for 15 minutes to meld flavors.
05 - Stir in egg noodles, corn, and peas. Continue simmering uncovered for 8 to 10 minutes, or until noodles and vegetables are tender.
06 - Remove bay leaf. Stir in chopped parsley and adjust seasoning with salt and pepper to taste.
07 - Ladle soup into bowls, garnish with additional parsley if desired, and serve hot.

# Expert Suggestions:

01 -
  • It comes together in under an hour and somehow feels like you've been simmering it all day.
  • The broth is rich and clean at once, not heavy, so you actually crave a second bowl.
  • You can throw in whatever vegetables need rescuing from your fridge and it only gets better.
02 -
  • Don't skip browning the chicken first—that 4-minute step creates a depth of flavor that simmering alone never achieves, the difference between good soup and one you remember.
  • Taste the broth before you add the noodles and adjust seasoning then, because once the noodles go in, they'll absorb salt and you can't undo over-seasoning.
  • If you're using frozen vegetables, add them with the noodles instead of earlier so they don't disintegrate into mush during the long simmer.
03 -
  • Use a wooden spoon to stir so you don't scrape the bottom of the pot and can hear the gentle sizzle that tells you things are cooking properly.
  • If you're short on time, rotisserie chicken cuts the active cooking time in half and the broth doesn't know the difference.

Return