Chicken Noodle Soup Veggies (Printable)

Tender chicken, wholesome veggies, and noodles simmered together in a single pot for an easy, flavorful meal.

# What You'll 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

→ Optional Garnishes

16 - Fresh parsley, chopped
17 - Lemon wedges

# Directions:

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.
03 - Add chicken pieces and sauté for 3 to 4 minutes until lightly browned on the outside.
04 - Pour in chicken broth and add thyme, parsley, bay leaf, green beans, salt, and pepper. Stir well.
05 - Bring to a boil, reduce heat, and simmer uncovered for 15 minutes.
06 - Add noodles, peas, and corn. Simmer for 8 to 10 minutes until noodles are tender and chicken is cooked through.
07 - Remove and discard the bay leaf. Adjust salt and pepper as needed.
08 - Ladle soup into bowls and garnish with fresh parsley and lemon juice if desired. Serve hot.

# Expert Advice:

01 -
  • Everything happens in one pot, which means fewer dishes and more time to actually enjoy the meal.
  • It's the kind of dish that tastes like you spent hours in the kitchen when you really spent about fifty minutes.
  • The vegetables stay tender but not mushy, and the chicken actually stays moist instead of turning into rubber.
02 -
  • Don't skip the initial browning of the chicken—that short sear makes an enormous difference in the final flavor, even though it seems like a small extra step.
  • Add the noodles only when you're ready to finish because they'll keep absorbing liquid and eventually turn to mush if they sit too long in the broth.
03 -
  • If you want deeper chicken flavor, use bone-in thighs and remove the bones once they've done their work—it's a little extra effort that genuinely changes the broth.
  • Taste the soup before serving and don't be shy about adjusting the salt and pepper; soup that's slightly underseasoned feels like it's missing something even if you can't quite name it.
Return