Chicken Noodle Soup Vegetables (Print Page)

Tender chicken, egg noodles, and fresh vegetables come together in a hearty, comforting bowl.

# What You Need:

→ Poultry

01 - 2 boneless, skinless chicken breasts, diced (approximately 12 oz)

→ Vegetables

02 - 2 medium carrots, peeled and sliced
03 - 2 celery stalks, diced
04 - 1 small onion, finely chopped
05 - 1 cup green beans, trimmed and cut into ¾ inch pieces
06 - 1 cup frozen or fresh peas
07 - 2 cloves garlic, minced

→ Broth & Seasonings

08 - 6 cups low-sodium chicken broth
09 - 1 bay leaf
10 - 1 teaspoon dried thyme
11 - 1 teaspoon dried parsley
12 - Salt and freshly ground black pepper, to taste

→ Noodles

13 - 4 oz egg noodles

→ Oil

14 - 1 tablespoon olive oil

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté for 4 to 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced chicken and cook for 3 to 4 minutes, stirring occasionally, until beginning to brown but not fully cooked through.
04 - Pour in chicken broth, then add bay leaf, dried thyme, dried parsley, green beans, and peas. Season with salt and black pepper.
05 - Bring the mixture to a boil, then reduce heat and simmer uncovered for 10 minutes.
06 - Add egg noodles to the pot and cook for 7 to 8 minutes, until noodles and vegetables are tender and chicken is cooked through.
07 - Remove bay leaf. Taste and adjust seasoning if necessary. Serve hot.

# Expert Tips:

01 -
  • It comes together in 45 minutes flat, which means you can go from craving comfort to eating it before dinner time gets away from you.
  • The broth tastes genuinely homemade because you're building flavor as you cook, not just heating up something from a can.
  • It's naturally dairy-free and adjusts easily if you need to swap ingredients, so it works for almost anyone at your table.
02 -
  • Don't skip the browning step with the chicken—even a little color on the outside adds real flavor to the whole pot, making it taste less like boiled chicken and more like something intentional.
  • Add the noodles late in the cooking, not at the beginning, or they'll get mushy and fall apart instead of staying in neat little pieces you can actually eat.
  • Salt and pepper at the very end makes a bigger difference than you'd think, because you're not seasoning raw ingredients anymore—you're seasoning finished food.
03 -
  • Keep your heat at medium or medium-low the whole time, even though you bring it to a boil at the beginning—a gentle bubble keeps the chicken tender and lets flavors blend instead of fighting each other.
  • Taste the broth before you add noodles and adjust your seasoning then, because once the noodles go in they'll absorb salt and change how the whole thing tastes, and you won't be able to fix it as easily.

Return