chicken vegetable noodle soup recipe

Written ByJenny Smyth Posted on
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The Best chicken vegetable noodle soup recipe

I’ve always been a fan of hearty, comforting soups that warm the soul and fill the belly. Chicken vegetable noodle soup is one of my go-to recipes for when I need to cook a meal that’s easy to make and pleases everyone in the family.

This classic soup recipe has its roots in traditional European cuisine, where it was often made with whatever vegetables were available and served as a simple, satisfying meal. Over time, it’s evolved into a beloved dish around the world, with countless variations and adaptations to suit different tastes and dietary needs.

The beauty of this recipe lies in its versatility – it can be made with a variety of vegetables, from carrots and potatoes to zucchini and bell peppers. The key to a great chicken vegetable noodle soup is using high-quality ingredients, especially the chicken broth and vegetables.

A good homemade broth makes all the difference in this recipe, so don’t be afraid to invest in a high-quality store-bought or homemade option. It’s also essential to use fresh vegetables – frozen or canned won’t give you the same depth of flavor and texture.

Chicken Vegetable Noodle Soup

4.6 from 724 votes

A comforting and hearty soup packed with tender chicken, a variety of vegetables, and noodles in a savory broth. Perfect for a cozy meal on a cold day.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup

1 lb boneless, skinless chicken breasts
1 medium onion, chopped
2 medium carrots, chopped
2 celery stalks, chopped
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
6 cups low-sodium chicken broth
1 cup wide egg noodles
2 cups spinach, chopped
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper to taste

👨‍🍳Directions

1Heat olive oil in a large pot over medium heat.
2Add onion, carrots, and celery.
3Cook, stirring occasionally, until vegetables are softened and onion is translucent, about 5 minutes.
4Add garlic to the pot and cook for an additional 1 minute, until fragrant.
5Stir in thyme and oregano.
6Add chicken breasts to the pot, ensuring they are submerged in the vegetable mixture.
7Pour in diced tomatoes and chicken broth.
8Bring the soup to a boil.
9Reduce heat to low, cover, and let it simmer for 15 minutes, or until the chicken is cooked through and no longer pink in the middle.
10Remove the chicken from the pot and shred it using two forks.
11Return the shredded chicken to the pot.
12Stir in egg noodles and spinach.
13Cook for an additional 5 minutes, until the noodles are tender and the spinach is wilted.
14Season with salt and pepper to taste.

🔧Equipment

Large pot
Wooden spoon
Measuring cups
Measuring spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 2.5g❤️Cholesterol: 70mg🧂Sodium: 650mg🌾Total Carbs: 35g🥦Dietary Fiber: 5g🍬Sugars: 8g🥩Protein: 25g

📝Notes

Tips: You can add more vegetables like bell peppers or zucchini for extra nutrition. For a spicier soup, add red pepper flakes to taste.

This chicken vegetable noodle soup recipe is one that never fails to impress – whether it’s for a quick weeknight dinner or a special occasion gathering.

It’s an excellent way to get everyone eating their veggies and enjoying a nutritious meal together.

One of my favorite things about this recipe is how easily it can be customized with different vegetables and seasonings – so feel free to get creative and make it your own.

❓ Frequently Asked Questions About Chicken Vegetable Noodle Soup

Q1: What type of noodles should I use for this recipe?

This recipe works well with a variety of noodles, such as egg noodles, rice noodles, or even gluten-free alternatives. Feel free to experiment with different types and shapes to find your favorite.

Q2: Can I use leftover cooked chicken for this recipe?

Yes, you can definitely use leftover cooked chicken if you have some on hand. Simply shred or chop it up before adding it to the pot.

Q3: How do I prevent the noodles from becoming mushy?

To prevent the noodles from becoming mushy, make sure to cook them al dente before adding them to the pot. You can also try adding them towards the end of cooking time so they retain their texture.

Q4: Can I make this recipe in a slow cooker?

Yes, you can easily adapt this recipe for slow cooker use. Simply brown the chicken and cook the vegetables in a skillet before transferring everything to the slow cooker with some chicken broth and cooking on low for several hours.

Q5: What if I want to make this recipe vegetarian?

You can easily substitute out the chicken for additional vegetables or tofu for a vegetarian version of this recipe. Just be sure to adjust the cooking time accordingly.

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