Classic Chicken Noodle Soup with Vegetables

Introduction

Classic Chicken Noodle Soup with Vegetables is one of those timeless comfort foods that warms the heart and soothes the soul. Tender chicken, hearty vegetables, and comforting egg noodles come together in a flavorful broth that feels like a hug in a bowl. It’s not just a meal—it’s a remedy for cold weather, lazy Sundays, and even the common cold.

This recipe balances fresh vegetables, lean protein, and wholesome noodles in a light yet nourishing broth, making it both satisfying and healthy. Whether you’re cooking for your family, recovering from a long day, or hosting a cozy dinner, this soup always delivers.

Why I Love This Recipe

I love this recipe because it reminds me of home and comfort. The aroma of simmering chicken and vegetables fills the kitchen with warmth, and the combination of flavors is simple yet deeply satisfying. Unlike store-bought soups, this homemade version is fresh, customizable, and full of real ingredients.

It’s one of those recipes that proves cooking doesn’t need to be complicated to be delicious. Every spoonful carries both nostalgia and nourishment, which is why I always turn to it when I need a pick-me-up.

Why It’s a Must-Try Dish

• Comforting & Healing – the ultimate feel-good soup.
• Nutritious – packed with lean protein, vitamins, and carbs.
• Family-Friendly – both kids and adults love it.
• Versatile – easy to adapt with different vegetables or pasta.
• Make-Ahead Friendly – reheats and freezes beautifully.

Time, Servings & Nutrition

• Preparation Time: 15 minutes
• Cooking Time: 35 minutes
• Total Time: 50 minutes
• Servings: 6 bowls
• Calories: ~280–320 kcal per serving

Cuisine & Course

• Cuisine: American
• Course: Main Course / Soup

Ingredients

For the Soup:

• 2 tbsp olive oil or butter
• 1 medium onion, chopped
• 3 medium carrots, sliced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 8 cups chicken broth (low-sodium)
• 2 bay leaves
• 1 tsp dried thyme (or 2 tsp fresh thyme)
• 2 boneless, skinless chicken breasts (or thighs)
• Salt and freshly ground black pepper, to taste

For the Noodles:

• 2 cups egg noodles (or your favorite pasta)

For Garnish:

• 2 tbsp fresh parsley, chopped
• Lemon wedges (optional, for brightness)

Simple Cooking Directions

1. Sauté vegetables in olive oil until softened.
2. Add broth, bay leaves, thyme, and chicken; simmer until chicken is cooked through.
3. Remove chicken, shred, and return to pot.
4. Add noodles and cook until tender.
5. Adjust seasoning, garnish, and serve hot.

Step-by-Step Preparation

Step 1: Cook Vegetables

1. In a large pot, heat olive oil over medium heat.
2. Add onion, carrots, and celery; sauté for 5 minutes until softened.
3. Stir in garlic and cook for 1 minute.

Step 2: Build the Soup Base

1. Pour in chicken broth, add bay leaves and thyme.
2. Place chicken breasts into the pot.
3. Bring to a boil, then reduce to a gentle simmer.
4. Cook for 20–25 minutes, until chicken is cooked through.

Step 3: Shred the Chicken

1. Remove chicken from the pot and let it cool slightly.
2. Shred with two forks into bite-sized pieces.
3. Discard bay leaves.

Step 4: Cook the Noodles

1. Add egg noodles to the simmering broth.
2. Cook according to package directions (about 6–8 minutes).

Step 5: Final Touches

1. Return shredded chicken to the pot.
2. Stir in fresh parsley.
3. Taste and adjust with salt and pepper.

How to Serve

• Serve hot in deep bowls with a sprinkle of fresh parsley.
• Pair with warm crusty bread, cornbread, or crackers.
• Add a squeeze of lemon juice for a refreshing brightness.

Additional Recipe Tips

• Use bone-in chicken thighs for richer flavor.
• Cook noodles separately if you plan to store leftovers (to avoid mushiness).
• For a thicker broth, simmer longer or add a cornstarch slurry.
• Make it in a slow cooker or Instant Pot for convenience.

Variations

• Creamy Version: Stir in ½ cup cream at the end.
• Spicy Kick: Add a pinch of chili flakes or cayenne.
• Grain Swap: Use rice, quinoa, or barley instead of noodles.
• Vegetarian Version: Swap chicken with chickpeas or tofu and use vegetable broth.

Freezing & Storage

• Refrigeration: Store in airtight container up to 3 days.
• Freezing: Freeze (without noodles) for up to 2 months. Thaw overnight before reheating.
• Reheating: Warm gently on stovetop; add extra broth if needed.

Special Equipment Needed

• Large soup pot or Dutch oven
• Ladle for serving
• Sharp knife & cutting board

Conclusion

Classic Chicken Noodle Soup with Vegetables is a bowl of comfort that never goes out of style. Nutritious, flavorful, and endlessly versatile, it’s a recipe you’ll turn to time and time again. Whether it’s for a cozy family dinner, meal prep, or a healing dish when someone’s under the weather, this soup is a must-have in every home cook’s collection.

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Classic Chicken Noodle Soup with Vegetables

Author: admin Cuisine: American Courses: Soups & Drinks

Difficulty: Beginner Prep Time 15 mins Cook Time 35 mins Total Time 50 mins

Servings: 6 Calories: 320 kcal

Description

Classic Chicken Noodle Soup with Vegetables is one of those timeless comfort foods that warms the heart and soothes the soul. Tender chicken, hearty vegetables, and comforting egg noodles come together in a flavorful broth that feels like a hug in a bowl.

Ingredients

Scale

1/2x 1x 2x 3x

For the Soup:

• 2 tbsp olive oil or butter
• 1 medium onion, chopped
• 3 medium carrots, sliced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 8 cups chicken broth (low-sodium)
• 2 bay leaves
• 1 tsp dried thyme (or 2 tsp fresh thyme)
• 2 boneless, skinless chicken breasts (or thighs)
• Salt and freshly ground black pepper, to taste

For the Noodles:

• 2 cups egg noodles (or your favorite pasta)

For Garnish:

• 2 tbsp fresh parsley, chopped
• Lemon wedges (optional, for brightness)

Instructions

1. Step 1: Cook Vegetables : In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery; sauté for 5 minutes until softened.Stir in garlic and cook for 1 minute.
2. Step 2: Build the Soup Base : Pour in chicken broth, add bay leaves and thyme.Place chicken breasts into the pot.Bring to a boil, then reduce to a gentle simmer.Cook for 20–25 minutes, until chicken is cooked through.
3. Step 3: Shred the Chicken : Remove chicken from the pot and let it cool slightly.Shred with two forks into bite-sized pieces.Discard bay leaves.
4. Step 4: Cook the Noodles : Add egg noodles to the simmering broth.Cook according to package directions (about 6–8 minutes).
5. Step 5: Final Touches : Return shredded chicken to the pot.Stir in fresh parsley.Taste and adjust with salt and pepper.

Keywords: Classic Chicken Noodle Soup with Vegetables