Chicken Noodle Soup Vegetables (Printable version)

Hearty chicken and noodle blend with fresh vegetables in savory broth, ready in under an hour.

# Ingredient list:

→ Poultry

01 - 2 boneless, skinless chicken breasts, diced (about 12 oz)

→ Vegetables

02 - 2 medium carrots, peeled and sliced
03 - 2 celery stalks, diced
04 - 1 small onion, finely chopped
05 - 1 cup green beans, trimmed and cut into ¾ inch pieces
06 - 1 cup frozen or fresh peas
07 - 2 cloves garlic, minced

→ Broth & Seasonings

08 - 6 cups low-sodium chicken broth
09 - 1 bay leaf
10 - 1 teaspoon dried thyme
11 - 1 teaspoon dried parsley
12 - Salt and freshly ground black pepper, to taste

→ Noodles

13 - 4 oz egg noodles

→ Oil

14 - 1 tablespoon olive oil

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté for 4 to 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced chicken and cook for 3 to 4 minutes, stirring occasionally, until lightly browned but not fully cooked.
04 - Pour in chicken broth. Add bay leaf, dried thyme, dried parsley, green beans, and peas. Season with salt and black pepper to taste.
05 - Bring to a boil, then reduce heat and simmer for 10 minutes to tenderize vegetables and cook chicken through.
06 - Add egg noodles and cook for 7 to 8 minutes until noodles and vegetables are tender.
07 - Remove bay leaf. Adjust seasoning if necessary, then ladle the soup into bowls and serve hot.

# Expert Tips:

01 -
  • It comes together in under 45 minutes, which means dinner when you actually want to eat it.
  • One pot means one pot to clean, and honestly that's half the appeal after a long day.
  • The broth tastes homemade even though it starts from a carton, a small kitchen secret that feels like cheating.
02 -
  • Don't skip browning the chicken and vegetables first—it's the difference between soup and something that tastes like it was made with care.
  • Add noodles last or they'll absorb too much liquid and turn the whole thing into a stew, which is fine if that's what you want but not what we're going for here.
03 -
  • Save time by prepping all your vegetables before you turn on the stove—it's called mise en place and it means nothing burns while you're still chopping.
  • If your broth tastes a little bland, a pinch more thyme or a bay leaf left in longer will transform it without tasting like much of anything.

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