Chicken Soup with Vegetables and Noodles
Warm up with a comforting bowl of Chicken Soup with Vegetables and Noodles a wholesome, nourishing classic that’s perfect for cozy nights, family dinners, or when you need a little feel-good comfort. Tender chicken, hearty noodles, and a medley of fresh vegetables come together in a flavorful, soothing broth that’s both satisfying and easy to make.
Ingredients
- For the Soup
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1 pound boneless skinless chicken breasts or thighs
- 8 cups chicken broth
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme
- 1 teaspoon dried parsley or 1 tablespoon fresh parsley
- 1 bay leaf
- Salt and pepper to taste
- For the Noodles
- 2 cups egg noodles (or any pasta of choice)
- Optional Add-Ins
- 1 cup peas
- 1 cup corn
- 1 tablespoon lemon juice
- Fresh dill for garnish
Instructions
- Step 1: Sauté the Vegetables : Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and sliced celery. Cook for 5–6 minutes until vegetables soften slightly. Add garlic and cook for 1 minute until fragrant.
- Step 2: Add Chicken and Broth : Place chicken breasts or thighs directly into the pot. Pour in the chicken broth to cover the meat and vegetables Add thyme, parsley, bay leaf, salt, and pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes or until chicken is fully cooked and tender.
- Step 3: Shred the Chicken : Remove the cooked chicken from the pot. Use two forks to shred it into bite-sized pieces. Add the shredded chicken back into the soup.
- Step 4: Cook the Noodles : Add egg noodles to the pot. Cook for 7–10 minutes or until noodles are fully tender. Stir occasionally to prevent sticking.
- Step 5: Adjust Seasoning and Finish : Add more salt, pepper, or herbs to taste. Add peas, corn, or lemon juice if using. Remove bay leaf before serving. Garnish with fresh parsley or dill if desired.