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Amazing 45-Minute Classic Chicken Noodle Soup with Vegetables

Classic Chicken Noodle Soup with Vegetables
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Enjoy a bowl of our Classic Chicken Noodle Soup with Vegetables. This recipe blends deep, comforting flavors with fresh garden additions for a truly nourishing experience.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts or thighs
  • 8 cups chicken broth (low sodium preferred)
  • 2 large carrots, sliced
  • 2 celery stalks, sliced
  • 1 cup egg noodles
  • 1 small yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and black pepper to taste
  • 1/4 cup fresh parsley, chopped (for garnish)

Instructions

  1. Season the chicken pieces lightly with salt and pepper.
  2. Heat the olive oil in a large pot or Dutch oven over medium heat.
  3. Add the chopped onion and cook until softened, about 5 minutes.
  4. Add the minced garlic and cook for 1 minute more until fragrant.
  5. Pour in the chicken broth. Add the carrots, celery, thyme, and bay leaf. Bring the mixture to a simmer.
  6. Add the seasoned chicken to the simmering broth. Cook until the chicken is fully cooked through, about 15-20 minutes.
  7. Remove the chicken from the pot. Once cool enough to handle, shred or dice the chicken. Discard the bay leaf.
  8. Return the shredded chicken to the pot.
  9. Increase the heat and bring the soup back to a gentle boil. Add the egg noodles. Cook according to package directions until tender.
  10. Taste the soup and adjust seasoning with salt and pepper as needed.
  11. Ladle the soup into bowls. Garnish with fresh parsley before serving.

Notes

  • For a deeper flavor, use homemade chicken broth.
  • If you prefer a lighter soup, use chicken breast. For a richer flavor, use chicken thighs.
  • Add other seasonal vegetables like zucchini or green beans during the last 10 minutes of simmering.

Nutrition

Find it online: https://spoonsprout.com/classic-chicken-noodle-soup-with-vegetables/