Hearty Chicken & Veggie Noodle Soup
A comforting and nutritious soup packed with tender chicken, colorful vegetables, and hearty egg noodles, perfect for a warming meal.
Equipment
- large pot
- Dutch oven
Ingredients
Chicken
- 1 lb boneless, skinless chicken breast or thighs
Aromatics
- 1 large onion
- 2 carrots
- 2 celery stalks
Garlic
- 3 cloves, minced
Broth
- 8 cups chicken broth
Noodles
- 2 cups wide egg noodles
Herbs
- 1/4 cup fresh parsley, chopped
Seasoning
- Salt
- black pepper
- dried thyme a pinch
Oil
- 1 tbsp olive oil
Added Vegetables
- 1 cup chopped spinach or kale
- 1 cup frozen peas
- 1 cup sliced mushrooms
Instructions
Prep Aromatics
- Dice the onion, carrots, and celery, then mince the garlic.
Sauté
- Heat olive oil in a large pot, then sauté diced onion, carrots, and celery for 5-7 minutes until softened. Add minced garlic and cook for another minute until fragrant.
Chicken & Broth
- Add raw chicken and chicken broth to the pot, bring to a boil, then simmer for 15-20 minutes until the chicken is cooked through.
Shred
- Remove the cooked chicken, shred it with two forks, and return it to the pot.
Veggies & Noodles
- Add wide egg noodles, mushrooms, and frozen peas to the pot and cook until the noodles are tender according to package directions.
Greens
- Stir in spinach or kale during the last 2-3 minutes of cooking to allow them to wilt.
Finish
- Stir in fresh parsley, salt, and pepper to taste, then serve the soup hot.
Notes
For extra flavor, you can roast the chicken breasts before adding them to the soup. Feel free to use any seasonal vegetables you have on hand for added variety.