Chicken Vegetable Egg Noodles (Printable Version)

Tender chicken, fresh vegetables, and egg noodles come together in a warm, savory broth perfect for a nourishing meal.

# What You Need:

→ Poultry

01 - 2 boneless, skinless chicken breasts, diced (approx. 14 oz)

→ Vegetables

02 - 2 medium carrots, peeled and sliced
03 - 2 celery stalks, sliced
04 - 1 medium onion, diced
05 - 2 garlic cloves, minced
06 - 1 cup green beans, trimmed and cut into 1 inch pieces
07 - 1 cup corn kernels, fresh or frozen
08 - 1 cup frozen peas

→ Broth & Noodles

09 - 8 cups low-sodium chicken broth
10 - 2 cups egg noodles (approx. 5.3 oz)

→ Herbs & Seasoning

11 - 2 tablespoons fresh parsley, chopped (plus extra for garnish)
12 - 1 teaspoon dried thyme
13 - 1 bay leaf
14 - Salt and freshly ground black pepper, to taste
15 - 2 tablespoons olive oil

# How to Make It:

01 - Heat olive oil in a large pot over medium heat. Add diced chicken and season lightly with salt and pepper. Sauté until lightly browned, about 4 minutes. Remove chicken and set aside.
02 - Add onion, carrots, and celery to the pot. Cook, stirring occasionally, until vegetables begin to soften, approximately 5 minutes. Add minced garlic and cook for 1 additional minute.
03 - Return chicken to the pot. Add chicken broth, green beans, bay leaf, and dried thyme. Bring mixture to a boil.
04 - Reduce heat to low, cover the pot, and simmer for 15 minutes.
05 - Stir in egg noodles, corn, and peas. Simmer uncovered for 8 to 10 minutes, until noodles and vegetables are tender.
06 - Remove the bay leaf. Stir in chopped parsley and adjust seasoning with salt and pepper to taste.
07 - Ladle soup into bowls and garnish with additional parsley if desired. Serve hot.

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like you simmered it all afternoon.
  • Every spoonful has tender chicken, soft noodles, and vegetables that keep their bite.
  • Leftovers get even better overnight as the flavors soak deeper into everything.
02 -
  • Do not add the noodles too early or they will turn mushy and soak up all your broth.
  • Browning the chicken first adds a deeper flavor even though it gets cooked again in the soup.
  • If you are meal prepping, store the noodles separately and add them when you reheat or they will bloat.
03 -
  • Use a mix of fresh and frozen vegetables to save time without losing flavor.
  • Let the soup rest for 10 minutes after cooking so the flavors settle and the noodles finish soaking up the broth.
  • Taste before serving because every broth is different and you might need more salt or a pinch of sugar to balance it out.

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