Chicken Noodle Soup with Veggies

The first time I made this soup during a rainy February, my kitchen window kept fogging up from the steam. Something about watching those carrots and celery soften in olive oil made the whole house feel safer somehow.

Last winter my neighbor came over unexpectedly while this was simmering. She ended up staying for three hours, two bowls, and we talked about everything except the weather.

Ingredients

• Boneless chicken breasts: Cutting them into bite sized pieces helps them cook evenly and stay tender
• Carrots and celery: These aromatics form the classic soup base that everyone recognizes immediately
• Onion and garlic: Fresh garlic matters here since its the backbone of the savory flavor profile
• Green beans and frozen peas: The green beans add substance while peas bring sweetness at the very end
• Low sodium chicken broth: Starting with unsalted broth lets you control the seasoning completely
• Egg noodles: They hold up better in soup than rice and absorb just enough broth to become silky
• Olive oil: A good extra virgin oil adds richness that you cannot get from broth alone
• Dried thyme and bay leaf: These herbs are essential for that classic chicken soup flavor we all crave

Instructions

Build the aromatic base:

Heat olive oil in a large pot over medium heat and add onion carrots and celery. Cook for about 5 minutes until the vegetables begin to soften and the onion turns translucent.

Add the garlic:

Stir in the minced garlic and let it cook for just 1 minute until fragrant. Watch carefully so it does not brown or become bitter.

Cook the chicken:

Add the diced chicken to the pot and cook for 3 to 4 minutes. The chicken should turn white on the outside but does not need to be fully cooked through yet.

Create the broth:

Pour in the chicken broth and add thyme bay leaf parsley salt and pepper. Bring everything to a boil then reduce to a gentle simmer.

Add hearty vegetables:

Drop in the green beans and let the soup simmer for 10 minutes. They need this longer cooking time to become tender but not mushy.

Cook the noodles:

Stir in the egg noodles and cook for 6 to 8 minutes until tender. The noodles will absorb some broth so the soup will thicken slightly.

Finish with peas:

Add the frozen peas during the last 2 minutes of cooking. They only need to heat through to stay bright and sweet.

Final touches:

Remove the bay leaf and taste the soup. Add more salt or pepper if needed and serve while steaming hot.

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My sister now calls this her sick day soup. She keeps all the ingredients stocked just in case anyone in her house starts feeling under the weather.

Making It Your Own

Sometimes I add diced potatoes if I want something more filling. Other times a handful of fresh spinach at the very end turns it into something completely different.

Speed Things Up

A rotisserie chicken from the grocery store works beautifully. Just shred the meat and add it during the last 5 minutes so it warms through.

Serving Suggestions

Crusty bread is non negotiable at my table. There is something perfect about dunking a slice into that hot broth.

• Grilled cheese sandwiches cut into strips make every bite feel like childhood
• A simple green salad with vinaigrette balances out the comfort food heaviness
• Keep extra crackers nearby because someone always wants them

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This soup has become my answer to everything. Bad day rainy day Tuesday or just because.

Recipe FAQs

→ Can I make this soup ahead of time?

Yes, you can prepare this soup up to 2 days in advance. Store in an airtight container in the refrigerator. The noodles may absorb some liquid, so add extra broth when reheating.

→ Can I freeze this soup?

You can freeze this soup for up to 3 months, but it's best to freeze it without the noodles. Add freshly cooked noodles when reheating to prevent them from becoming mushy.

→ What can I substitute for egg noodles?

You can use any pasta shape you prefer, or substitute with rice, quinoa, or gluten-free pasta to accommodate dietary restrictions. Adjust cooking time accordingly.

→ How do I make this soup more flavorful?

For extra depth, add a splash of fresh lemon juice before serving, use homemade chicken broth, or stir in some fresh herbs like dill or parsley at the end.

→ Can I use rotisserie chicken?

Absolutely! Using shredded rotisserie chicken is a great time-saver. Add it during the last 5 minutes of simmering to heat through without overcooking.

→ How long does this soup stay fresh?

Stored properly in the refrigerator, this soup will stay fresh for 3-4 days. Reheat gently on the stovetop, adding extra broth if needed.