Craving a bowl of soul-warming comfort? This chicken and vegetable noodle soup recipe delivers a symphony of flavors, blending tender chicken, vibrant vegetables, and perfectly cooked noodles into a healthy and satisfying meal.
The real magic lies in a single, unexpected ingredient that elevates this classic to new heights—read on to uncover the secret!
Ingredients
Okay, so here's what you'll need to gather for this yummy chicken noodle soup! You'll need about 1.4 lb of bone-in, skin-on chicken thigh fillets – trust me, they make a huge difference!
Don't forget salt and pepper for seasoning – gotta make it tasty! And a little bit of olive oil. I'm also grabbing 2 tsp each of dried thyme and oregano. They will add that *zing*. Just like in a hearty Cacciatore, the herbs bring the dish together.
Chop up one small onion and crush two garlic cloves. Celery and carrots – about 2 cups each and chopped – go into the pot, too!
Next up, 3 cups of chicken broth/stock and 3 cups of water — chicken is the star, so get quality broth! Finally, 6 oz of thick egg pasta – or whatever pasta floats your boat. Parsley for garnish? That's up to you!
Cooking Instructions
Let's explore into making this comforting soup! First, generously season your chicken with salt and pepper, don't be shy! Heat a tablespoon of oil in a large pot over medium-high heat. Brown the chicken, skin-side down, for about 1 1/2 to 2 minutes. Flip and cook another 2 minutes – we are locking the flavor.
Turn the heat to medium-low and discard excess fat. If your pot's looking dry, add some oil. Toss in onion, garlic, thyme, and oregano. Cook for 2 minutes, then celery and carrots for 3. Much like chow mein, this recipe can also be a simple and quick meal.
Add a splash of broth, scrape the pot (flavor!), and return the chicken with broth and water. Simmer, covered, for 30 minutes, until the chicken's shreddable. Remove chicken, shred it, add pasta to the pot. Once the pasta is cooked, return the chicken, taste-test and adjust seasonings.
Recipe Notes
Now, let's talk recipe notes – these are little nuggets of wisdom I've picked up along the way to help you nail this soup! I've experimented, tweaked, and tasted my way to chicken noodle perfection, and I wanna share a few insider tips with you.
Here's the breakdown – consider it your handy-dandy guide to super-duper soup success:
I use bone-in chicken thighs** as they bring more flavor.
Don't dice your veggies** *too* small; we're not making baby food!
* Choose any pasta you like, I love them all – but keep an eye on the cooking time, bloated noodles aren't tasty.
Sneak in extra veggies** if you're feeling virtuous; I won't tell anyone!
** Keep noodles separate from the soup, or you get mush, not yummy!
Seriously, these notes will help you make a pot of soup worth bragging about. Enjoy!
Nutritional Information
I've got some nutritional info to share with you, so you know just what you're getting in each bowl of this heartwarming soup. Each serving clocks in at roughly 437 calories. Not too shabby!
Let's break it down: You're looking at about 42 grams of carbs—fuel for your body! You'll also get a solid 34.5 grams of protein, which is great for muscle building: think of it like building blocks for your body.
Now, the fat content is around 15.7 grams, with 3 grams of saturated fat – that's something to keep an eye on. There's also 105mg of cholesterol. You'll also find vitamins A and C, calcium, iron, and other good stuff. It's a nutritional treasure hunt!
Short Recipe Version
Chicken and Vegetable Noodle Soup
Prep time: 15 mins
Cook time: 30 mins
Servings: 6
Ingredients:
- 1 tbsp olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 8 cups chicken broth
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1 bay leaf
- 1 lb boneless, skinless chicken breasts, cubed
- 8 oz egg noodles
- 1 cup frozen peas
- 1 cup frozen corn
- Salt and pepper to taste
- 2 tbsp chopped fresh parsley
Instructions:
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
- Stir in chicken broth, thyme, rosemary, and bay leaf. Bring to a boil.
- Add chicken and cook until cooked through.
- Stir in egg noodles, peas, and corn. Cook until noodles are tender, about 8-10 minutes.
- Remove bay leaf; season with salt and pepper to taste.
- Garnish with fresh parsley before serving.
Nutrition Information (Per Serving – Estimated):
- Calories: 320
- Protein: 28g
- Fat: 10g
- Carbohydrates: 30g