Chicken Noodle Soup with Veggies (Printer-friendly)
Hearty soup with tender chicken, egg noodles, and colorful vegetables in flavorful broth
# 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, chopped
05 - 2 cloves garlic, minced
06 - 1 cup green beans, trimmed and cut into 1-inch pieces
07 - 1 cup frozen peas
→ Broth & Noodles
08 - 7 cups low-sodium chicken broth
09 - 5 oz egg noodles
→ Seasonings
10 - 2 tbsp olive oil
11 - 1 tsp dried thyme
12 - 1 bay leaf
13 - 1/2 tsp dried parsley
14 - 1/2 tsp black pepper
15 - 1 tsp salt, or to taste
# 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 and fragrant.
02 - Stir in minced garlic and cook for 1 minute until aromatic, being careful not to burn.
03 - Add diced chicken to the pot. Cook for 3-4 minutes, stirring occasionally, until chicken just begins to turn white on the outside.
04 - Pour in chicken broth. Add thyme, bay leaf, parsley, salt, and black pepper. Bring mixture to a boil, then reduce heat to maintain a gentle simmer.
05 - Add green beans to the simmering soup. Cook for 10 minutes until vegetables begin to soften.
06 - Stir in egg noodles. Continue simmering for 6-8 minutes, or until noodles are tender but not mushy.
07 - Add frozen peas and cook for 2 additional minutes until heated through. Remove and discard bay leaf. Taste broth and adjust salt and pepper as desired.
08 - Ladle hot soup into bowls and serve immediately. Pairs well with crusty bread for a complete meal.
# Expert Tips:
01 -
- It comes together in under an hour with ingredients you probably already have in your fridge
- The broth somehow tastes like it simmered all day even though you just made it
- Leftovers actually taste better the next day, if they last that long
02 -
- The noodles will continue soaking up broth as it sits, so do not worry if it looks a little soupy at first
- Adding the peas at the very end keeps them bright green and sweet instead of mushy and gray
03 -
- Taste your broth before adding salt, different brands have wildly different sodium levels
- If the soup gets too thick in the fridge, add a splash of broth when reheating instead of water