Chicken Noodle Soup Veggies (Print Version)

Comforting chicken broth with veggies and noodles simmered together for a wholesome meal.

# What You Need:

→ Protein & Broth

01 - 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
02 - 8 cups low-sodium chicken broth

→ Vegetables

03 - 2 medium carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 1 medium yellow onion, diced
06 - 2 cloves garlic, minced
07 - 1 cup green beans, trimmed and chopped
08 - 1 cup frozen peas
09 - 1 cup corn kernels, fresh or frozen

→ Noodles

10 - 6 ounces egg noodles or wide pasta noodles

→ Herbs & Seasonings

11 - 2 tablespoons olive oil
12 - 1 teaspoon dried thyme
13 - 1 teaspoon dried parsley
14 - 1 bay leaf
15 - Salt and freshly ground black pepper to taste

→ Garnishes

16 - Fresh parsley, chopped
17 - Lemon wedges

# How To Make It:

01 - Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
02 - Add minced garlic and cook for 1 minute, stirring frequently to prevent browning.
03 - Add chicken pieces and sauté for 3 to 4 minutes until lightly browned on the exterior.
04 - Pour chicken broth into the pot. Add thyme, parsley, bay leaf, green beans, salt, and pepper. Stir thoroughly to combine.
05 - Bring to a boil, reduce heat to low, and simmer uncovered for 15 minutes to develop flavors and cook chicken through.
06 - Add noodles, peas, and corn. Simmer for 8 to 10 minutes until noodles reach tender consistency and chicken is fully cooked.
07 - Remove and discard bay leaf. Taste and adjust salt and pepper as needed.
08 - Ladle soup into bowls and garnish with fresh parsley and lemon wedges. Serve immediately while hot.

# Expert Advice:

01 -
  • Everything happens in one pot, which means less cleanup and more time actually enjoying your meal with people who matter.
  • The chicken stays impossibly tender while the vegetables surrender into the broth just right, creating this perfect balance that somehow feels effortless.
  • It's the kind of soup that tastes even better the next day, so you're basically getting two good meals out of one cooking session.
02 -
  • Don't add the noodles at the beginning or they'll turn to mush—they only need 8 to 10 minutes to cook, so patience here makes all the difference.
  • If your broth tastes underseasoned, it's because you haven't added enough salt yet; don't be shy, taste as you go and adjust at the very end when everything is cooked.
03 -
  • Brown the chicken lightly before adding broth—this small step adds color and depth that makes people think you spent hours on this.
  • Taste your broth before you start cooking; every brand is different, and knowing how salty it is means you'll nail the seasoning on the first try instead of at the end.
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