Chicken Vegetable Egg Noodle Soup (Printable Version)

Hearty soup with tender chicken, fresh vegetables, and egg noodles in a savory broth.

# Ingredient List:

→ Protein

01 - 2 boneless, skinless chicken breasts (about 14 ounces), diced

→ Vegetables

02 - 2 tablespoons olive oil
03 - 1 large onion, diced
04 - 2 medium carrots, peeled and sliced
05 - 2 celery stalks, sliced
06 - 3 garlic cloves, minced
07 - 1 cup green beans, trimmed and cut into pieces
08 - 1 cup corn kernels

→ Broth & Noodles

09 - 6 cups low-sodium chicken broth
10 - 5 ounces wide egg noodles

→ Herbs & Seasonings

11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried parsley
13 - 1 bay leaf
14 - Salt and freshly ground black pepper to taste

→ Finishing

15 - 1 tablespoon lemon juice
16 - Fresh chopped parsley for garnish

# Step-by-Step Instructions:

01 - Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery; sauté for 5–6 minutes until softened.
02 - Add garlic and cook for 1 minute until fragrant.
03 - Stir in diced chicken breast. Cook for 3–4 minutes, stirring, until the chicken is just turning white on the outside.
04 - Add green beans and corn, then pour in the chicken broth. Add thyme, parsley, bay leaf, salt, and pepper.
05 - Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for 15 minutes.
06 - Add the egg noodles and simmer uncovered for 8–10 minutes, or until the noodles are tender and the chicken is cooked through.
07 - Remove bay leaf. Stir in lemon juice if using, and adjust seasoning with more salt and pepper to taste.
08 - Ladle soup into bowls and garnish with fresh parsley.

# Tips from hearthlykitchen:

01 -
  • It uses simple ingredients you probably already have, so theres no need for a special grocery trip.
  • The broth becomes deeply flavorful as everything cooks together, filling your kitchen with the kind of smell that makes everyone ask whats for dinner.
  • Its flexible enough to handle whatever vegetables or noodles you have on hand, so you can make it your own every time.
02 -
  • Don't skip sautéing the vegetables first, that step builds a deeper flavor than just dumping everything into cold broth.
  • If you add the noodles too early, they'll get mushy and soak up too much liquid, so wait until the last 10 minutes.
  • Always remove the bay leaf before serving, biting into one is unpleasant and nobody wants that surprise.
03 -
  • Taste the soup before you serve it, broths can vary in saltiness and you might need to adjust more than you think.
  • If you want a thicker soup, mash a few of the cooked carrots against the side of the pot to release their starch into the broth.
  • Let the soup rest for 5 minutes off the heat before serving, it helps the flavors settle and the noodles finish soaking up the broth just right.

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