Chicken Vegetable Soup with Noodles (Printable View)
A comforting bowl featuring tender chicken, colorful vegetables, and egg noodles swimming in aromatic broth.
# Ingredient List:
→ Poultry
01 - 2 boneless, skinless chicken breasts (approximately 14 ounces), diced into 1-inch pieces
→ Vegetables
02 - 2 medium carrots, peeled and sliced into 1/4-inch rounds
03 - 2 celery stalks, sliced into 1/4-inch pieces
04 - 1 medium onion, diced into 1/4-inch pieces
05 - 2 cloves garlic, minced
06 - 1 medium zucchini, diced into 1/2-inch cubes
07 - 1 cup (5 ounces) green beans, trimmed and cut into 3/4-inch pieces
→ Broth & Seasoning
08 - 8 cups (2 quarts) 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 other soup noodles
→ Optional
15 - 1 tablespoon olive oil for sautéing
# How to Prepare:
01 - Heat olive oil in a large soup pot over medium heat. Add diced onion, sliced carrots, and celery. Sauté for 5 minutes, stirring occasionally, until vegetables begin to soften and onions become translucent.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to let it brown or burn.
03 - Add diced chicken pieces to the pot. Cook for 3 to 4 minutes, stirring occasionally, until lightly browned on all sides but not fully cooked through.
04 - Add diced zucchini and trimmed green beans. Pour in chicken broth, then add bay leaf, dried thyme, and dried oregano. Stir well to combine all ingredients.
05 - Bring the mixture to a boil over high heat, then reduce heat to medium-low to maintain a gentle simmer. Cover and cook for 15 minutes until vegetables are tender.
06 - Add egg noodles to the simmering soup. Continue cooking uncovered for 8 to 10 minutes, stirring occasionally, until noodles are tender and chicken is cooked through.
07 - Remove and discard bay leaf. Season soup with salt and freshly ground black pepper to taste. Stir in chopped fresh parsley.
08 - Lade hot soup into bowls and garnish with additional fresh parsley if desired. Serve immediately while hot.
# Expert Suggestions:
01 -
- Its the kind of soup that heals everything from a cold day to a broken heart, without requiring any fancy techniques or hard to find ingredients.
- The noodles absorb all that savory broth while staying perfectly tender, making each bite feel like a warm hug in a bowl.
02 -
- The noodles will continue absorbing liquid if you store this soup overnight, so you might need to add extra broth when reheating leftovers.
- I learned the hard way that adding salt too early can make the soup too salty as the liquid reduces, so always season at the end.
03 -
- Cutting all your vegetables into similar sized pieces ensures everything cooks evenly and looks beautiful in the bowl.
- Let the soup rest for 5 minutes off the heat before serving to allow the flavors to settle and meld together.