Chicken Vegetable Soup with Noodles (Printable)

Tender chicken and vegetables simmered with noodles in aromatic broth for a comforting meal.

# What You’ll Need:

→ Poultry

01 - 2 boneless, skinless chicken breasts (about 14 oz), 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 & Seasoning

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

→ Noodles

14 - 5 oz egg noodles or other soup noodles

→ Optional

15 - 1 tbsp olive oil (for sautéing)

# How To Make It:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
02 - Add garlic and cook for 1 minute until fragrant.
03 - Stir in diced chicken and cook for 3-4 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.
06 - Add noodles and simmer for an additional 8-10 minutes, or until noodles and chicken are cooked through.
07 - Season with salt and pepper to taste. Remove bay leaf. Stir in chopped parsley.
08 - Serve hot, garnished with additional parsley if desired.

# Expert Advice:

01 -
  • It is the ultimate cleanup meal because you can toss in whatever vegetables are wilting in the crisper drawer.
  • The broth gets incredibly rich without needing hours of simmering, making it perfect for week night cravings.
02 -
  • Do not overcook the noodles in the separate pot if you plan to freeze leftovers, or they will turn mushy.
  • Taste the broth before adding salt because different brands vary so much in sodium content.
03 -
  • A squeeze of fresh lemon juice right before serving brightens the entire dish.
  • Use a parmesan cheese rind in the broth while simmering for an extra savory kick.

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