Chicken Vegetable Soup Noodles (Printable Version)

Tender chicken with fresh veggies and egg noodles in a flavorful broth for a nourishing meal.

# What You Need:

→ Protein

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

→ Vegetables

02 - 2 tablespoons olive oil
03 - 1 large onion, diced
04 - 2 carrots, peeled and sliced
05 - 2 celery stalks, sliced
06 - 3 garlic cloves, minced
07 - 1 cup trimmed green beans, cut into 0.8 inch pieces
08 - 1 cup frozen or fresh corn kernels

→ Broth & Noodles

09 - 6 cups low-sodium chicken broth
10 - 5 oz wide egg noodles

→ Herbs & Seasonings

11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried parsley
13 - 1 bay leaf
14 - Salt and freshly ground black pepper, to taste

→ Finishing

15 - 1 tablespoon lemon juice (optional)
16 - Fresh parsley, chopped, for garnish

# How to Make It:

01 - Heat olive oil in a large soup pot over medium heat. Add diced onion, carrots, and celery; sauté for 5 to 6 minutes until softened.
02 - Incorporate minced garlic and cook for 1 minute until fragrant.
03 - Add diced chicken breasts to the pot. Cook for 3 to 4 minutes, stirring occasionally, until the chicken is opaque on the outside.
04 - Add green beans and corn kernels, then pour in chicken broth. Season with dried thyme, dried parsley, bay leaf, salt, and black pepper.
05 - Bring mixture to a boil, then reduce heat to a gentle simmer. Cover and cook for 15 minutes.
06 - Add egg noodles to the soup and simmer uncovered for 8 to 10 minutes, until noodles are tender and chicken is fully cooked.
07 - Remove the bay leaf. Stir in lemon juice if desired, and adjust seasoning with additional salt and pepper as needed.
08 - Ladle soup into bowls and garnish with chopped fresh parsley before serving.

# Expert Tips:

01 -
  • It comes together faster than you'd expect for something this nourishing and filling.
  • The broth becomes silky and deeply flavorful without any cream or fancy techniques.
  • You can throw in whatever vegetables you have on hand and it always turns out right.
02 -
  • Don't rush the simmering step—giving the broth time to really simmer after the chicken is added is what makes this taste homemade and nourishing instead of rushed.
  • If your noodles seem to be absorbing too much broth, it means you might need a touch more liquid; you want the soup to be soupy, not thick like a pasta dish.
03 -
  • Using low-sodium broth means you're in control of the salt level and won't end up with something that tastes too aggressive by the end of cooking.
  • Cutting all your vegetables roughly the same size means they soften at the same rate and the soup has a beautiful visual consistency.

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