Chicken Noodle Soup Mixed Vegetables (Printable)

Comforting bowl with tender chicken, hearty noodles, and fresh vegetables in savory broth.

# What You'll Need:

→ Meats

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

→ Vegetables

02 - 2 medium carrots, peeled and sliced
03 - 2 celery stalks, diced
04 - 1 medium onion, finely chopped
05 - 1 cup green beans, trimmed and cut into ¾ inch pieces
06 - 1 cup frozen peas
07 - 2 cloves garlic, minced

→ Noodles

08 - 5 oz egg noodles

→ Broth & Seasonings

09 - 6 cups low-sodium chicken broth
10 - 1 bay leaf
11 - ½ teaspoon dried thyme
12 - ½ teaspoon dried parsley
13 - Salt and freshly ground black pepper, to taste

→ For Finishing

14 - 2 tablespoons fresh parsley, chopped
15 - Juice of ½ lemon (optional)

# Directions:

01 - Heat a large pot over medium heat and add a splash of oil if desired. Sauté the onion, carrots, and celery for 4 to 5 minutes until slightly softened.
02 - Stir in the minced garlic and cook for 1 minute until fragrant.
03 - Add the diced chicken and cook for 4 to 5 minutes, stirring occasionally, until the chicken is lightly browned but not fully cooked.
04 - Pour in the chicken broth, then add the bay leaf, dried thyme, and dried parsley. Bring to a boil.
05 - Reduce heat to a simmer, add the green beans, cover, and cook for 15 minutes.
06 - Add the egg noodles and frozen peas, simmer uncovered for 8 to 10 minutes until noodles are tender and chicken is fully cooked.
07 - Remove the bay leaf. Season with salt, black pepper, and optional lemon juice to taste.
08 - Stir in fresh parsley just before serving.

# Expert Advice:

01 -
  • It uses simple pantry staples and whatever vegetables you have on hand, so theres no stress about missing ingredients.
  • The broth gets richer as it cooks, and the house smells like comfort itself.
  • Leftovers taste even better the next day when the flavors have melded together.
02 -
  • Dont add the noodles too early or theyll turn mushy and soak up all your broth.
  • If youre making this ahead, cook the noodles separately and add them to each bowl when you reheat. Trust me on this.
  • Taste before you salt. The broth and any seasoning on the chicken can make it salty enough already.
03 -
  • Use low-sodium broth so you can control the salt level. I oversalted a batch once and had to dilute it with water, which made it taste weak.
  • Add the lemon juice at the end, not during cooking. It keeps the brightness intact and wakes up all the other flavors.
  • If you like a thicker soup, mash a few of the cooked carrots against the side of the pot before adding the noodles.

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