Chicken Vegetable Soup Noodles (Printable)
Tender chicken, vibrant vegetables, and soft noodles combine in a flavorful, nourishing warm bowl.
# What You'll Need:
→ Meats
01 - 2 boneless, skinless chicken breasts, cut into bite-sized pieces
→ 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 frozen peas
07 - 1 cup corn kernels, fresh or frozen
→ Broth & Noodles
08 - 6 cups low-sodium chicken broth
09 - 4 oz egg noodles
→ Seasonings
10 - 1 bay leaf
11 - 1 teaspoon dried thyme
12 - Salt and freshly ground black pepper, to taste
13 - 2 tablespoons olive oil
→ Garnish (optional)
14 - 2 tablespoons fresh parsley, chopped
# How To Make:
01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, for 5 minutes until vegetables soften.
02 - Incorporate minced garlic and cook for an additional minute, stirring frequently to release aroma.
03 - Add chicken pieces to the pot. Stir and cook for 4 to 5 minutes until chicken turns opaque on all sides.
04 - Pour in chicken broth. Add bay leaf, dried thyme, salt, and pepper. Bring mixture to a boil.
05 - Reduce heat to low and cover. Let simmer gently for 15 minutes to develop flavors.
06 - Stir in egg noodles, peas, and corn. Continue simmering uncovered for 10 to 12 minutes, until noodles are tender and chicken is fully cooked.
07 - Remove bay leaf. Taste and adjust seasoning. Ladle soup into bowls and garnish with fresh parsley if desired.
# Expert Tips:
01 -
- It comes together in under an hour and tastes like you've been simmering it all day.
- The broth pulls all the flavors together so naturally you won't need much seasoning fussing.
- It freezes beautifully, which means future-you gets an instant comforting meal.
02 -
- Don't skip removing the bay leaf—it's easy to forget, but biting into it is genuinely unpleasant and warns people that the cook was careless.
- Taste the soup about 10 minutes before you think it's done, because that's when you realize you need to adjust seasoning or cook noodles a bit longer.
- Low-sodium broth is important here because you're controlling the salt; regular broth will make the soup unexpectedly salty.
03 -
- If you use bone-in chicken thighs instead of breasts, remove the bones and skin before serving—the extra fat and flavor will make your broth noticeably richer.
- Add the noodles at the very end so you control their texture instead of letting them get mushy sitting in hot broth for too long.