Chicken Noodle Soup Veggies

There's something about the smell of sautéed onions and celery that instantly transports me back to my grandmother's kitchen, where she'd make this soup on grey afternoons when the house needed warming up. The first time I made it myself, I realized it wasn't just about the ingredients—it was about that moment when the broth hits the vegetables and the whole pot comes alive with steam and promise. Now, whenever someone in my life needs comfort, this is the first thing I reach for.

I made this for a friend who was recovering from being sick, and she told me later that the first spoonful made her feel like she was finally getting better. There's real power in that—in knowing a simple bowl of soup can be exactly what someone needs when everything else feels too much.

Ingredients

• Chicken breasts: Two boneless, skinless breasts give you tender meat without any fussiness; dicing them small means they cook evenly and distribute throughout the soup.
• Carrots and celery: These two are the backbone of any good soup base, and slicing them means they soften just right without disappearing into the broth.
• Onion and garlic: A medium onion diced and two minced garlic cloves build the flavor foundation; don't rush the sauté, as it makes all the difference.
• Frozen peas: They're picked at peak ripeness and frozen immediately, so they taste fresher than fresh and add a bright sweetness.
• Chicken broth: Low-sodium lets you control the salt and taste the actual broth quality; eight cups gives you that generous, sippable consistency.
• Egg noodles: Four ounces of these tender little curves catch the broth and make every spoonful satisfying.
• Parsley, bay leaf, and thyme: Fresh parsley goes in at the end for brightness; the bay leaf and dried thyme build depth as everything simmers together.
• Olive oil: Two tablespoons to start the vegetables off right, with salt and pepper to taste at the finish.

Instructions

Heat and soften the base:

Warm the olive oil in a large pot over medium heat, then add the onion, carrots, and celery. Sauté for four to five minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent—you'll know it's right when your kitchen smells like home cooking.

Build the flavor:

Add the minced garlic and let it sizzle for about a minute until it becomes fragrant and golden. This step matters more than it sounds; it takes the aromatics from sharp to mellow and sweet.

Cook the chicken:

Stir in the diced chicken breast and cook for three to four minutes, just until the pieces turn opaque on the outside. You're not fully cooking it here—the broth will finish that job.

Build the broth:

Pour in all eight cups of chicken broth, add the bay leaf and thyme, and bring everything to a boil. Once it's boiling, reduce the heat, cover the pot, and simmer gently for fifteen minutes so the chicken finishes cooking through.

Add the noodles and peas:

Uncover the pot and stir in the egg noodles and frozen peas, then simmer uncovered for eight to ten minutes until the noodles are tender and the broth has taken on that golden, comforting color. Taste as you go—you want the noodles just past al dente.

Finish and serve:

Fish out the bay leaf, stir in the fresh parsley, and season with salt and pepper to your liking. Ladle into bowls while it's hot, and watch how quickly it disappears.

Save

I once made this soup for a potluck and forgot to account for how much people would want seconds. By the end of the evening, the pot was nearly empty, and someone asked me for the recipe written down so they could make it at home—that's when I knew this wasn't just my grandmother's soup anymore, it was mine, and now it could be anyone's.

Why This Soup Works Every Time

The magic of this soup is its simplicity and its honesty. There's no trick to it, no fancy technique—just vegetables that soften into sweetness, chicken that stays tender, and a broth that tastes like it was meant to nourish you. Every element serves a purpose, and nothing competes for attention.

Making It Your Own

While this recipe is perfect as written, it's also forgiving enough to bend. Some days I add a squeeze of lemon juice at the end for brightness, other times I'll throw in a handful of fresh spinach in the final minutes. I've made it with gluten-free noodles for friends, and once I used bone-in chicken thighs instead of breasts because that's what I had—the soup was actually richer that way.

The Comfort Factor

There's something almost meditative about watching this soup come together, about how the kitchen fills with warmth and steam as it simmers. It's the kind of dish that feels like a small kindness you're giving to yourself or someone else, a reason to gather around the table and slow down for a moment.

• Make a double batch and freeze half for nights when you don't have time to cook.
• Serve it with crusty bread and butter for something simple and complete.
• Add fresh herbs like dill or tarragon if you want to change up the flavor profile.

Save

This soup is proof that the simplest meals are often the ones that matter most. Make it, share it, and let it become part of your own kitchen story.

Your Questions Answered

→ Can I use bone-in chicken pieces?

Yes, using bone-in chicken adds richer flavor. Remove bones before serving for easier eating.

→ What noodles work best in this dish?

Egg noodles provide a tender texture, but gluten-free pasta options can be substituted as needed.

→ How long should the soup simmer?

Simmer for at least 15 minutes after adding broth and herbs, then add noodles and peas and cook 8-10 minutes until tender.

→ What herbs enhance the flavor?

Fresh parsley, dried thyme, and bay leaf add aromatic notes that deepen the broth’s taste.

→ Can I make this soup dairy-free?

Yes, this dish naturally contains no dairy, making it suitable for dairy-free diets.