Chicken Noodle Soup Veggies (Printable version)

Tender chicken, wholesome veggies, and noodles come together in a warm, flavorful broth.

# What You'll Need:

→ Meats

01 - 2 boneless, skinless chicken breasts, diced (approximately 14 oz)

→ Vegetables

02 - 2 medium carrots, peeled and sliced
03 - 2 celery stalks, sliced
04 - 1 medium onion, diced
05 - 2 garlic cloves, minced
06 - 1 cup frozen peas (about 5.3 oz)

→ Broth & Noodles

07 - 8 cups low-sodium chicken broth
08 - 4 oz egg noodles

→ Herbs & Seasonings

09 - 2 tablespoons fresh parsley, chopped (or 2 teaspoons dried)
10 - 1 bay leaf
11 - 1 teaspoon dried thyme
12 - Salt and black pepper, to taste
13 - 2 tablespoons olive oil

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and celery; cook for 4 to 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced chicken to the pot, cooking for 3 to 4 minutes until the meat turns opaque.
04 - Pour in chicken broth; add bay leaf and dried thyme. Bring to a boil, then reduce heat to simmer. Cover and cook for 15 minutes.
05 - Add egg noodles and frozen peas to the pot. Simmer uncovered for 8 to 10 minutes until noodles are tender and chicken is thoroughly cooked.
06 - Remove bay leaf. Stir in chopped parsley, adjust seasoning with salt and black pepper, then serve hot.

# Expert advice:

01 -
  • It comes together in under an hour, which means dinner can be ready before you know it.
  • The broth is clean and simple, letting each vegetable shine without overwhelming spices.
  • Leftovers taste even better the next day, and it freezes beautifully for weeks.
02 -
  • Don't add the noodles until the last 8 to 10 minutes, or they'll absorb too much liquid and turn the soup into something closer to porridge.
  • Tasting as you go is non-negotiable; chicken broth varies wildly between brands, so your seasoning might need tweaking.
03 -
  • Make a double batch and freeze half in 2-cup portions—it thaws beautifully and becomes a lifesaver on busy evenings.
  • If you have homemade chicken broth, use it; the difference is subtle but real, and this soup will taste like it's been simmering all day.

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