Chicken Noodle Soup Mixed Vegetables

One rainy Tuesday, I came home soaked and shivering, craving something warm that didn't require much thought. I threw together what was in the fridge: chicken, a bag of noodles, some vegetables that needed using up. The smell that filled the kitchen as it simmered made me forget I was dripping water all over the floor.

I made this for my neighbor once when she was recovering from a cold, and she said it reminded her of her grandmothers kitchen. I hadnt even been trying to make it special. Sometimes the simplest things land the hardest.

Ingredients

• Boneless, skinless chicken breasts (400 g, diced): They cook quickly and stay tender if you dont overdo it. You can also use thighs for a deeper flavor.
• Carrots (2 medium, sliced): They add sweetness and hold their shape well in the broth. I always peel mine, but you dont have to.
• Celery (2 stalks, diced): The backbone of soup flavor. Dont skip it, even if you think you dont like celery.
• Onion (1 medium, chopped): I use yellow onion because its what I always have, but white or sweet onion work just fine.
• Green beans (1 cup, trimmed and cut): Fresh or frozen both work. They add a little snap to each spoonful.
• Frozen peas (1 cup): Toss them in at the end so they stay bright and sweet.
• Garlic (2 cloves, minced): Fresh is best here. It blooms in the pot and makes everything smell like home.
• Egg noodles (150 g): The wide, curly kind are my favorite. They soak up the broth and make the soup hearty.
• Low-sodium chicken broth (1.5 liters): You control the salt this way. I learned that the hard way after oversalting a batch with regular broth.
• Bay leaf (1): It adds a subtle earthiness. Just remember to fish it out before serving.
• Dried thyme and parsley (1/2 teaspoon each): These dried herbs work beautifully here and save you a trip to buy fresh.
• Salt and black pepper: Always taste before you season. The broth and chicken add their own saltiness.
• Fresh parsley (2 tablespoons, chopped): Stir it in at the very end for a burst of color and freshness.
• Lemon juice (from 1/2 lemon, optional): A small squeeze brightens everything up, especially if the soup tastes a little flat.

Instructions

Start with the aromatics:

Heat your pot over medium heat and add a splash of oil if you like. Toss in the onion, carrots, and celery, and let them cook for about 4 to 5 minutes until they start to soften and smell sweet.

Add the garlic:

Stir in the minced garlic and let it cook for just a minute. Youll know its ready when the kitchen smells incredible.

Brown the chicken:

Add the diced chicken and cook for 4 to 5 minutes, stirring now and then. It doesnt need to be fully cooked, just lightly browned on the outside.

Build the broth:

Pour in the chicken broth, then add the bay leaf, thyme, and parsley. Bring everything to a boil, then drop the heat to a gentle simmer.

Simmer with the green beans:

Add the green beans, cover the pot, and let it simmer for 15 minutes. The vegetables will soften and the broth will start to deepen in flavor.

Cook the noodles and peas:

Stir in the egg noodles and frozen peas. Let it simmer uncovered for 8 to 10 minutes until the noodles are tender and the chicken is cooked all the way through.

Season and finish:

Pull out the bay leaf. Taste the broth and add salt, pepper, and a squeeze of lemon juice if you want a little brightness.

Stir in the parsley:

Right before you ladle it into bowls, stir in the fresh parsley. It makes everything look and taste more alive.

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My son used to refuse vegetables until I started making this soup. Now he asks for extra carrots. I never tell him how many veggies are actually in there.

Make It Your Own

You can swap the chicken breasts for bone-in thighs if you want deeper flavor. Just pull the bones out before serving. I also love adding corn or diced potatoes when I want something even heartier. If you need it gluten-free, use rice noodles or gluten-free pasta instead of egg noodles.

Storing and Reheating

This soup keeps well in the fridge for up to four days. The noodles will absorb more broth as it sits, so you might want to add a splash of water or broth when you reheat it. I usually freeze individual portions without the noodles, then cook fresh noodles when Im ready to eat.

What to Serve It With

I almost always serve this with a crusty baguette or a sleeve of crackers. Sometimes Ill make a simple side salad if Im feeling ambitious. Honestly though, the soup is filling enough on its own.

• A warm baguette with butter is perfect for dipping.
• Oyster crackers or saltines are classic for a reason.
• A light green salad with lemon vinaigrette balances the richness.

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This soup has pulled me through cold nights, sick days, and evenings when I just needed something easy and warm. I hope it does the same for you.

Recipe Questions & Answers

→ Can I use different pasta?

Yes, whole wheat or gluten-free pasta are excellent substitutes for traditional egg noodles.

→ How long does it keep?

Store in an airtight container in the refrigerator for up to three days for best quality.

→ Can I add extra veggies?

Corn or diced potatoes can be added for extra heartiness and texture.

→ Is this dairy-free?

Yes, this dish contains no dairy products, making it suitable for a dairy-free diet.

→ Can I use chicken thighs?

Using bone-in thighs will provide a richer flavor, just remember to remove the bones before serving.