Chicken Vegetable Soup with Noodles (Printable)

Tender chicken, vibrant vegetables, and egg noodles simmer in a savory broth for the ultimate comfort food.

# Ingredient List:

→ Poultry

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

→ Vegetables

02 - 2 medium carrots, peeled and sliced
03 - 2 celery stalks, sliced
04 - 1 medium onion, diced
05 - 2 cloves garlic, minced
06 - 1 medium zucchini, diced
07 - 1 cup green beans, trimmed and cut into 3/4-inch pieces

→ Broth & Seasoning

08 - 8 cups low-sodium chicken broth
09 - 1 bay leaf
10 - 1 teaspoon dried thyme
11 - 1/2 teaspoon dried oregano
12 - Salt and freshly ground black pepper to taste
13 - 2 tablespoons fresh parsley, chopped plus extra for garnish

→ Noodles

14 - 5 ounces egg noodles or other soup noodles

→ Optional

15 - 1 tablespoon olive oil for sautéing

# Steps:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
02 - Add garlic and cook for 1 minute until fragrant.
03 - Stir in diced chicken and cook for 3-4 minutes until lightly browned but not fully cooked through.
04 - Add zucchini and green beans. Pour in chicken broth, then add bay leaf, thyme, and oregano.
05 - Bring to a boil, then reduce heat and simmer for 15 minutes.
06 - Add noodles and simmer for an additional 8-10 minutes, or until noodles and chicken are cooked through.
07 - Season with salt and pepper to taste. Remove bay leaf. Stir in chopped parsley. Serve hot, garnished with additional parsley if desired.

# Expert Tips:

01 -
  • Its the kind of meal that somehow tastes even better the next day, making it perfect for batch cooking
  • The broth becomes deeply flavorful as it simmers with chicken and herbs, no fancy techniques required
  • You can swap vegetables based on what's wilting in your crisper drawer, reducing food waste
02 -
  • The noodles will continue absorbing liquid if you store the soup overnight so you might need to add more broth when reheating leftovers
  • Don't skip the step of browning the chicken first even though it seems extra. That caramelization creates depth you can't get by boiling raw chicken
03 -
  • Start with a hot pan and cold olive oil to prevent sticking when sautéing the vegetables
  • Cut all vegetables to similar sizes so they cook evenly and every spoonful has a bit of everything

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