Chicken Vegetable Soup Noodles (Printable)

A comforting blend of chicken, fresh vegetables, and tender noodles simmered in a flavorful broth.

# Ingredient List:

→ Meats

01 - 2 boneless, skinless chicken breasts, cut into bite-sized pieces (approximately 14 oz)

→ 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 (approximately 5.3 oz)
07 - 1 cup corn kernels, fresh or frozen (approximately 5.3 oz)

→ Broth & Noodles

08 - 6 cups low-sodium chicken broth (1.5 quarts)
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

14 - 2 tablespoons fresh parsley, chopped (optional)

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
02 - Stir in minced garlic and cook for an additional 1 minute, stirring constantly.
03 - Add bite-sized chicken pieces to the pot. Cook for 4 to 5 minutes, stirring occasionally, until the chicken turns opaque.
04 - Pour in chicken broth and add bay leaf, dried thyme, salt, and black pepper. Bring to a boil.
05 - Reduce heat to a gentle simmer, cover the pot, and cook for 15 minutes.
06 - Uncover and stir in egg noodles, peas, and corn. Simmer uncovered for 10 to 12 minutes, or until noodles are tender and chicken is thoroughly cooked.
07 - Remove the bay leaf. Taste and adjust seasoning as needed.
08 - Ladle the soup into bowls and garnish with fresh parsley if desired.

# Expert Tips:

01 -
  • The broth develops this deep, golden flavor that tastes like you simmered it for hours even though you didnt.
  • Everything cooks in one pot, so cleanup is as easy as the recipe itself.
  • Leftovers somehow taste even better the next day when the noodles have soaked up all that rich broth.
  • You can throw in whatever vegetables are hiding in your crisper drawer and it still turns out beautifully.
02 -
  • Don't skip the step of cooking the vegetables before adding the broth, that initial sauté builds a foundation of flavor you cant replicate later.
  • If you add the noodles too early, they'll turn mushy and soak up all your broth, leaving you with noodle stew instead of soup.
  • Always remove the bay leaf before serving, biting into one is unpleasant and it's happened to me more times than I'd like to admit.
03 -
  • If you want deeper flavor, toast the thyme in the oil for thirty seconds before adding the vegetables, it blooms the herbs and makes them twice as fragrant.
  • Use rotisserie chicken to cut prep time in half, just shred it and stir it in during the last ten minutes of cooking.
  • Taste the soup after the noodles are done and add a tiny splash of white wine vinegar if it tastes flat, acidity is the secret weapon most home cooks forget.

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