Chicken Noodle Soup Vegetables (Print Version)
Tender chicken and hearty noodles simmer with fresh vegetables in a savory broth.
# What You'll Need:
→ Meats
01 - 2 boneless, skinless chicken breasts, diced (approx. 14 oz)
→ Vegetables
02 - 2 medium carrots, peeled and sliced
03 - 2 celery stalks, diced
04 - 1 medium onion, finely chopped
05 - 1 cup green beans, trimmed and cut into 1 inch pieces
06 - 1 cup frozen peas
07 - 2 cloves garlic, minced
→ Noodles
08 - 5 oz egg noodles
→ Broth & Seasonings
09 - 6 cups low-sodium chicken broth
10 - 1 bay leaf
11 - ½ teaspoon dried thyme
12 - ½ teaspoon dried parsley
13 - Salt and freshly ground black pepper, to taste
→ For Finishing
14 - 2 tablespoons fresh parsley, chopped
15 - Juice of ½ lemon (optional)
# Directions:
01 - Heat a large pot over medium heat. Add a splash of oil if desired. Sauté the onion, carrots, and celery for 4 to 5 minutes until slightly softened.
02 - Stir in the minced garlic and cook for 1 minute until fragrant.
03 - Add the diced chicken and cook for 4 to 5 minutes, stirring occasionally, until lightly browned but not fully cooked.
04 - Pour in the chicken broth and add the bay leaf, dried thyme, and dried parsley. Bring the mixture to a boil.
05 - Reduce heat to a simmer, add green beans, cover, and cook for 15 minutes.
06 - Stir in the egg noodles and frozen peas. Simmer uncovered for 8 to 10 minutes until noodles are tender and chicken is fully cooked.
07 - Remove bay leaf. Season with salt, black pepper, and lemon juice to taste.
08 - Stir in fresh parsley just before serving.
# Expert Tips:
01 -
- It comes together faster than you'd expect, turning a quiet evening into something nourishing and real.
- The soup tastes even better the next day, and it freezes beautifully for those moments when you need comfort food ready to go.
- Every vegetable stays tender without turning mushy, and the noodles soak up just enough broth to feel substantial without overwhelming the bowl.
02 -
- Don't skip sautéing the aromatics first—that's where the soup's soul comes from, and rushing past it leaves you with something that tastes like it came from a can.
- Add the noodles near the end, not at the beginning; they'll absorb broth and get mushy if they simmer the whole time, and the soup will become stodgy.
03 -
- Use a good-quality low-sodium broth—it's the foundation of the whole soup, and it deserves to be something you'd drink on its own.
- Taste constantly as you season; salt and lemon juice are forgiving adjustments that fix almost everything, but only if you catch them early.