Chicken Noodle Soup Veggies (Printable)

Hearty blend of chicken, vegetables, and egg noodles simmered in a flavorful broth for comfort.

# What You Need:

→ Meats

01 - 2 boneless, skinless chicken breasts, diced (about 14 oz)

→ Vegetables

02 - 2 medium carrots, peeled and sliced
03 - 2 celery stalks, sliced
04 - 1 medium onion, diced
05 - 2 garlic cloves, minced
06 - 1 cup frozen peas (about 5.3 oz)

→ Broth & Noodles

07 - 8 cups low-sodium chicken broth
08 - 4 oz egg noodles

→ Herbs & Seasonings

09 - 2 tbsp fresh parsley, chopped (or 2 tsp dried)
10 - 1 bay leaf
11 - 1 tsp dried thyme
12 - Salt and black pepper, to taste
13 - 2 tbsp olive oil

# How To Cook:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and celery; cook 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, until the meat turns opaque.
04 - Pour in chicken broth, add bay leaf and dried thyme, then bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
05 - Add egg noodles and frozen peas to the pot; simmer uncovered for 8 to 10 minutes until noodles are tender and chicken is fully cooked.
06 - Discard bay leaf. Stir in chopped parsley, season with salt and black pepper to taste, and serve warm.

# Expert Tips:

01 -
  • It comes together in under an hour and tastes like you've been simmering it all day.
  • The chicken stays incredibly tender, and the noodles soak up all that golden broth perfectly.
  • It's genuinely dairy-free without sacrificing any richness or soul.
02 -
  • Don't skip the initial sauté of the aromatics—it's what separates a good soup from a great one, and those four minutes make the difference.
  • Add the noodles near the end so they don't get mushy and absorb all the broth; you want them tender, not disintegrated.
03 -
  • If your noodles are looking like they're getting soft, pull them out early—they'll keep cooking slightly even after you remove the pot from heat.
  • A pinch of fresh lemon juice stirred in at the very end brightens everything and makes the flavors feel more alive without tasting acidic.

Go Back