Chicken Noodle Soup Veggies

There is something about a rainy afternoon that demands a pot of soup bubbling away on the stove. The warmth of it fills the kitchen before you even sit down to eat. This chicken noodle soup became my go to during a particularly gray winter when I was learning how to cook without following recipes strictly.

I once made a double batch for my sister when she was feeling under the weather. She texted me later that night saying it was exactly what she needed. That is when I knew this recipe was worth keeping.

Ingredients

• 2 boneless skinless chicken breasts: Dicing them small helps them cook evenly and stay tender
• 2 medium carrots: Slice them thin so they soften beautifully in the broth
• 2 celery stalks: These add that classic aromatic base no soup should be without
• 1 medium onion: Chopped small to dissolve into the background flavor
• 2 cloves garlic: Minced fresh for the best aromatic punch
• 1 cup green beans: Trimmed and cut into pieces adds a fresh crunch
• 1 cup frozen peas: These go in last so they stay bright and sweet
• 7 cups low sodium chicken broth: Starting with low sodium lets you control the salt perfectly
• 150 g egg noodles: These hold up well and absorb just enough broth
• 2 tbsp olive oil: For sautéing the vegetables into a flavorful base
• 1 tsp dried thyme: Brings that earthy herbal note
• 1 bay leaf: A classic soup aromatic that quietly works magic
• 1/2 tsp dried parsley: Adds a subtle fresh herbal finish
• 1/2 tsp black pepper: Rounds out the warmth
• 1 tsp salt: Adjust this at the end to get it exactly right

Instructions

Build the aromatic base:

Heat olive oil in a large pot over medium heat. Add onion carrots and celery sautéing for 5 minutes until they soften and release their fragrance.

Wake up the garlic:

Stir in the minced garlic and cook for just 1 minute until it becomes fragrant. Be careful not to let it brown or it will turn bitter.

Sear the chicken:

Add the diced chicken and cook for 3 to 4 minutes. You just want it to turn white on the outside not cook through.

Create the soup:

Pour in the chicken broth and add thyme bay leaf parsley salt and pepper. Bring everything to a boil then reduce to a gentle simmer.

Add the hearty vegetables:

Drop in the green beans and let the soup simmer for 10 minutes. They need this time to become tender without falling apart.

Cook the noodles:

Stir in the egg noodles and cook for 6 to 8 minutes until they are tender. Watch closely so they do not become mushy.

Finish with brightness:

Add the frozen peas and cook for 2 more minutes just until heated through.

Season and serve:

Remove the bay leaf and taste the broth. Adjust salt or pepper if needed then serve hot while the steam still rises.

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My friend once asked why I bother making soup from scratch when canned is so convenient. After one bowl of this she understood completely. Some things just cannot be rushed or replaced.

Making It Ahead

I have learned that this soup actually tastes better the next day. Make it on Sunday and you will have lunches ready to grab all week. Just keep the noodles separate if you plan to store it for more than a day.

Choosing Your Noodles

Egg noodles are traditional but I have used everything from ditalini to broken spaghetti pieces. The key is picking something that will not turn to mush after sitting in hot broth.

Vegetable Variations

The beauty of this soup is how flexible it is with whatever you have in the refrigerator. I have added corn diced potatoes and even spinach in a pinch. Use what looks fresh at the market.

• Try adding a handful of fresh spinach in the last minute of cooking
• A splash of white wine in the broth adds unexpected depth
• Grated parmesan on top makes it feel like a restaurant meal

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There is nothing quite like lifting the lid and watching the steam rise in ribbons. This soup is comfort in its purest form.

Recipe Questions & Answers

→ Can I use other pasta instead of egg noodles?

Yes, gluten-free pasta or other small noodle types can be used as a substitute for egg noodles to suit dietary needs.

→ How do I enhance the flavor of the broth?

Adding fresh lemon juice before serving or using homemade broth instead of store-bought can boost the flavor profile.

→ Is rotisserie chicken a good shortcut?

Using shredded rotisserie chicken is a quick way to reduce preparation time while maintaining rich taste.

→ What vegetables work best in this dish?

Carrots, celery, green beans, peas, and onions combine well to create a balanced and colorful medley.

→ How long should the noodles be cooked?

Egg noodles should be added near the end of cooking and simmered for about 6-8 minutes until tender.