This Chicken Noodle Soup with Vegetables is the cozy hug you need on a chilly day! With tender chicken, noodles, and colorful veggies, it’s packed with flavor and comfort.
I love adding extra carrots and peas because they make it even more yummy. Plus, it’s super easy to make—just throw everything in one pot and let it simmer. Perfect for lazy weekends!
Key Ingredients & Substitutions
Olive Oil or Butter: I usually go for olive oil for a lighter flavor, but butter adds a nice richness. You can use coconut oil for a dairy-free option.
Onion: A medium onion works great for flavor. If you’re in a hurry, shallots are a good substitute and offer a sweeter taste.
Garlic: Fresh minced garlic adds depth. If you don’t have fresh, garlic powder can work in a pinch. Just use less (about 1/4 teaspoon for each clove).
Vegetables: Carrots and celery are classic choices. You can swap in frozen mixed vegetables or add peas for a pop of color. Spinach or kale can be great for extra nutrients!
Chicken Broth: Homemade broth is amazing, but low-sodium store-bought options are handy. You can also use vegetable broth if you need a vegetarian version.
Chicken: I prefer rotisserie chicken for its flavor and convenience, but leftover cooked chicken or turkey works just as well!
Noodles: Egg noodles are traditional, but any short pasta like fusilli or macaroni can be used. Just adjust cooking time as needed.
How Do You Get the Vegetables Just Right?
Cooking the vegetables properly gives your soup a vibrant flavor and texture. Here’s a simple way to ensure they’re perfect:
- Start with the onion—sautéing it until translucent releases its sweetness.
- Add garlic just before the other veggies to keep it from burning.
- Let the carrots and celery cook for a few minutes to start softening before adding the broth.
- Simmer until everything is tender—taste as you go to check for your desired texture.
Don’t rush this part! It sets the base of your soup and makes all the difference for the final dish.
Chicken Noodle Soup with Vegetables
Ingredients You’ll Need:
For the Soup Base:
- 1 tablespoon olive oil or butter
- 1 medium onion, diced
- 2-3 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 2-3 celery stalks, sliced
For the Soup:
- 8 cups chicken broth (homemade or low-sodium store-bought)
- 2 cups cooked chicken, shredded (rotisserie chicken works well)
- 2 cups egg noodles or twist noodles
Seasonings:
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1 teaspoon dried parsley (or 2 tablespoons fresh parsley, chopped)
- Salt and black pepper, to taste
For Garnish:
- Fresh thyme sprigs or parsley (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes of prep time and about 30 minutes for cooking. So, you’ll be enjoying this comforting soup in about 45 minutes!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil or butter in a large pot over medium heat. Once it’s hot, add the diced onion and sauté for about 5 minutes, or until it’s softened and translucent. This is where the flavor begins!
2. Add Remaining Veggies:
Next, stir in the minced garlic, sliced carrots, and celery. Cook for another 3-4 minutes, stirring occasionally. You want the veggies to soften a bit but not fully cooked just yet.
3. Add Broth and Bring to a Boil:
Now, pour in the chicken broth and crank up the heat to bring the mixture to a boil. This is the foundation of your flavorful soup!
4. Season and Simmer:
Once boiling, add your dried thyme and parsley. Lower the heat and let it simmer for about 10-15 minutes, until the vegetables are tender and the soup is smelling wonderful.
5. Add Chicken and Noodles:
Stir in the shredded cooked chicken and noodles. Allow the soup to continue simmering until the noodles are fully cooked, which should take around 6-8 minutes depending on the type of noodles you use.
6. Taste and Adjust:
Give your soup a taste and season with salt and black pepper to your liking. This step is essential to enhance all those wonderful flavors!
7. Serve and Enjoy:
Now it’s time to serve! Ladle the soup into bowls, and if you like, garnish with fresh thyme or parsley for a pop of color. Enjoy your comforting bowl of chicken noodle soup!
This hearty soup is perfect for chilly evenings, featuring a clear, golden broth, tender chicken, and a delightful mix of veggies and noodles. It’s a nourishing meal that warms your heart and soul!
Can I Use Frozen Vegetables Instead of Fresh?
Absolutely! Frozen vegetables are a great time-saver. Just add them in during the last few minutes of cooking to allow them to heat through without becoming mushy.
What If I Don’t Have Egg Noodles?
No problem! You can substitute with any short pasta, like fusilli or penne. Just cook according to the package instructions, adding them to the soup then.
How Can I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove or in the microwave, adding a splash of broth if it thickens too much.
Can I Freeze This Soup?
Yes! Chicken noodle soup freezes well. Let it cool completely before transferring to freezer-safe containers. It can be stored in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.
