Chicken Noodle Soup with Vegetables
Warm, hearty, and packed with wholesome flavors, this Chicken Noodle Soup with Vegetables is the ultimate comfort food. Perfect for chilly evenings or when you need a nourishing pick-me-up, this recipe combines tender shredded chicken, comforting egg noodles, and a medley of fresh vegetables like carrots, celery, and onions in a savory broth. Seasoned with fragrant thyme and bay leaves, and finished with fresh parsley and a splash of optional lemon juice, this soup delivers a beautifully balanced flavor profile. Ready in under an hour, this one-pot wonder is easy to prepare and provides six generous servings of soothing, homemade goodness. Ideal for family dinners, meal prepping, or chasing away the sniffles, this classic yet vibrant chicken noodle soup recipe is a must-try for soup lovers everywhere.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrots, sliced
- 2 medium celery stalks, sliced
- 3 cloves garlic, minced
- 2 pieces (about 1 pound) chicken breasts (boneless, skinless)
- 8 cups chicken broth
- 2 pieces bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups (loosely packed, uncooked) egg noodles
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice (optional)
Instructions
Heat olive oil in a large pot over medium heat.
Add the diced onion, sliced carrots, and sliced celery to the pot. Sauté for 5 minutes until the vegetables begin to soften.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Place the chicken breasts in the pot and pour in the chicken broth.
Add bay leaves, dried thyme, salt, and black pepper to the pot. Stir to combine.
Bring the soup to a boil, then reduce the heat to a simmer. Cover the pot and let the soup cook for 20 minutes, or until the chicken is fully cooked and tender.
Carefully remove the chicken breasts from the pot and shred them into bite-sized pieces using two forks. Set the shredded chicken aside.
Add the egg noodles to the pot and cook for 8-10 minutes, or until the noodles are tender.
Return the shredded chicken to the pot and stir to combine. Let the soup heat through for 2-3 minutes.
Remove the bay leaves and stir in the fresh parsley. Adjust seasoning with additional salt or pepper if needed.
Optionally, stir in a tablespoon of lemon juice for a bright, fresh flavor.
Serve hot and enjoy your comforting chicken noodle soup with vegetables!
Nutrition Facts
Calories |
2897 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.6 g | 96% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 957 mg | 319% | |
| Sodium | 7658 mg | 333% | |
| Total Carbohydrate | 198.9 g | 72% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 18.9 g | ||
| Protein | 340.4 g | 681% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 480 mg | 37% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 5099 mg | 108% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
