Chicken Vegetable Soup Noodles (Printable Version)

A warm blend of chicken, fresh veggies, and noodles simmered to a rich and satisfying finish.

# Ingredient List:

→ Poultry

01 - 2 boneless skinless chicken breasts (approximately 14 ounces), diced

→ 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 medium zucchini, diced
07 - 1 cup green beans, trimmed and cut into 3/4-inch pieces

→ Broth and Seasoning

08 - 8 cups low-sodium chicken broth
09 - 1 bay leaf
10 - 1 teaspoon dried thyme
11 - 1/2 teaspoon dried oregano
12 - Salt and freshly ground black pepper to taste
13 - 2 tablespoons fresh parsley, chopped, plus extra for garnish

→ Noodles

14 - 5 ounces egg noodles or soup noodles

→ Optional

15 - 1 tablespoon olive oil for sautéing

# How to Make:

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, being careful not to burn.
03 - Stir in diced chicken and cook for 3 to 4 minutes until lightly browned but not fully cooked through.
04 - Add zucchini and green beans. Pour in chicken broth, then add bay leaf, thyme, and oregano.
05 - Bring to a boil, then reduce heat and simmer for 15 minutes until vegetables begin to soften.
06 - Add noodles and simmer for an additional 8 to 10 minutes until noodles and chicken are cooked through.
07 - Season with salt and pepper to taste. Remove bay leaf. Stir in chopped parsley. Serve hot, garnished with additional parsley if desired.

# Expert Tips:

01 -
  • The broth develops incredible depth from simmering with the chicken and vegetables together
  • Its one of those rare soups that actually tastes better the next day
02 -
  • The noodles will continue absorbing liquid if left in the soup, so add them only when you are almost ready to eat
  • Tasting the broth before adding noodles is crucial since you cannot adjust seasoning once they are in the pot
03 -
  • Cutting all vegetables to the same size ensures even cooking and better texture
  • Letting the soup rest for 10 minutes before serving allows the flavors to meld together

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