Chicken Noodle Soup with Vegetables is a warm, comforting dish made with tender chicken, noodles, and colorful vegetables like carrots and celery. It’s perfect for a quick, healthy meal that feels like a hug.
I like to add a splash of lemon or a pinch of fresh herbs to brighten the soup. It makes even plain chicken and noodles taste special.
For extra convenience, I sometimes use pre-cut veggies and cooked chicken. It saves time and still tastes great—perfect for busy days!
Ingredients & Substitutions
Chicken: I recommend using boneless, skinless chicken breasts or thighs. Thighs stay juicier; breasts cook faster. If you’re short on time, rotisserie chicken works well. For a vegetarian version, try tofu or tempeh.
Egg Noodles: These add the classic chewiness. You can swap with other quick-cooking pasta or even rice noodles for a lighter touch. Just cook according to package directions—al dente is best to avoid mush.
Vegetables: Typical choices are carrots, celery, and onions for flavor and crunch. Feel free to add peas, corn, or zucchini—whatever you have on hand. Fresh vegetables give better flavor, but frozen works great too.
Broth: Use chicken broth for rich taste or vegetable broth for a lighter or vegetarian option. Homemade broth adds depth, but store-bought works perfectly for quick prep. Just check for low sodium if you’re watching salt.
How do I ensure the chicken stays tender when cooking?
Use gentle heat and cook just until the chicken is no longer pink. Overcooking makes it tough. Shred or chop it before adding to the soup to distribute the flavor evenly. Resting the chicken a few minutes before shredding keeps it juicy.
How to Make Chicken Noodle Soup with Vegetables?
Ingredients You’ll Need:
For the Soup
- 1 lb boneless, skinless chicken breasts or thighs
- 8 cups chicken broth
- 2 cups egg noodles
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley (optional, for garnish)
How Much Time Will You Need?
Preparation: 10 minutes | Cooking: 30 minutes | Total: 40 minutes
Step-by-Step Instructions:
1. Cook the chicken
Heat 1 tablespoon of olive oil in a large pot. Add chicken and cook until no longer pink, about 8 minutes. Remove, let cool slightly, then shred or chop.
2. Sauté the vegetables
In the same pot, add remaining oil. Sauté onion, carrots, and celery until tender, about 5-7 minutes. Add garlic and cook for 1 minute.
3. Add broth and chicken
Pour in chicken broth. Bring to a boil. Add shredded chicken back to the pot. Season with salt and pepper.
4. Cook the noodles
Add egg noodles to the boiling soup. Cook until tender, about 8-10 minutes. Stir occasionally to prevent sticking.
5. Finish and serve
Taste the soup and adjust seasonings. Garnish with fresh parsley if desired. Serve hot and enjoy!
