Delicious Chicken and Vegetable Soup with Egg Noodles: Your Comfort Meal for Any Day
If you’re on the lookout for a heartwarming meal that combines simplicity and flavor, Chicken and Vegetable Soup with Egg Noodles is the answer to your culinary prayers! Whether you’re juggling work, family, or that ever-growing to-do list, this recipe will serve as a quick solution that’s sure to impress your loved ones while warming your soul.
Why You’ll Love This Chicken and Vegetable Soup with Egg Noodles
Imagine diving into a blissful bowl of chicken and vegetable soup, where tender chicken meets freshly sautéed vegetables, and all is nestled amid cozy egg noodles. Not only is this recipe a comforting reminder of childhood,(think of all those dreary school days when your mom made soup to lift your spirits), but it’s also a delightful way to sneak in some veggies for picky eaters.
Ingredients
Gather these tasty ingredients, and let’s get that soup bubbling!
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 bell pepper, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1/2 cup frozen peas
- 2 cups egg noodles
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions: Let’s Make Some Comfort Magic!
Get the Sizzle On!
In a large pot, heat the olive oil over medium heat. Once it’s shimmering like the summer sun, toss in the diced onion and minced garlic. Sauté for 2-3 minutes until fragrant—trust me, your kitchen will start smelling like a little slice of heaven.Whip Out the Veggies!
Add the sliced carrots, celery, and bell pepper to the pot. Stir everything around for about 5 minutes until the veggies soften. It’s like a colorful dance party in there!Spice Things Up!
Sprinkle in the dried thyme and oregano, stirring everything to combine. These herbs will elevate your soup from simple to WOW—you might just want to do a little happy dance in your kitchen!The Real Deal – Broth Time!
Pour in the chicken broth, then add the cooked chicken and frozen peas. Season with salt and pepper. Bring the mixture to a boil, and once it’s bubbling away, reduce the heat to let it simmer for about 20 minutes.Noodle Magic!
Toss in those egg noodles and let them cook according to package directions—typically for about 6-8 minutes. If you’re more of a “noodle-enthusiast” like me, feel free to add a few extra for good measure!Serve up the Love!
Once the noodles are perfectly tender, ladle the soup into bowls. Add a sprinkle of freshly chopped parsley for that Instagram-worthy touch.
Cooking Tips to Keep Things Fun!
- Don’t fret if you’re missing a veggie or two; this recipe is super versatile! Broccoli, zucchini, or even corn can jump into the mix without blinking.
- Feeling adventurous? A splash of lemon juice at the end can brighten up the flavors like a sunny day!
- And here’s my secret: This soup freezes wonderfully. Just store it in individual portions, and you’ll have your own frozen comfort food on hand for those busy nights when takeout seems tempting.
Personal Anecdote
This soup has a special place in my heart; it’s the dish I turned to when my kids had their first sniffles. It was always like spoonfuls of love and care, reminding us that even on those tough days, a warm bowl of soup can make everything better. Plus, the kids actually munched on their veggies without any arguments. Win-win!
FAQs
Can I substitute egg noodles with another type?
Absolutely! Feel free to swap in whole wheat noodles or even gluten-free alternatives. Just keep in mind the cooking times may vary.
How can I store leftovers?
Leftover soup can be stored in the fridge for 3-4 days. Just make sure it’s in a sealed container. It also freezes beautifully—just thaw and reheat when you’re ready for another comforting bowl.
Can I add more protein?
Certainly! You can add some beans or chickpeas for an extra protein boost!
As you take your first spoonful of this Chicken and Vegetable Soup with Egg Noodles, I hope you remember that food is about more than just nourishment; it’s about warmth, love, and the joy of sharing. So, let’s cook up a storm, savor each bite, and create beautiful memories together.
So grab your apron, and get ready to enjoy this timeless classic. You might just find yourself making it a weekly staple!
Ready for another delightful recipe? Check out my family-friendly weeknight dinners or discover how to create delicious grilled chicken that’s perfect for your next gathering!
Meta Description:
Chicken and Vegetable Soup with Egg Noodles is the perfect recipe for a comforting meal. Quick, easy, and delicious, this dish will become your go-to. Try it today!
Chicken and Vegetable Soup with Egg Noodles
Ingredients
Method
- In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté for 2-3 minutes until fragrant.
- Add the sliced carrots, celery, and bell pepper to the pot. Stir for about 5 minutes until the vegetables soften.
- Sprinkle in the dried thyme and oregano, and stir to combine.
- Pour in the chicken broth, and add the cooked chicken and frozen peas. Season with salt and pepper. Bring to a boil, then reduce the heat and let simmer for about 20 minutes.
- Add the egg noodles and cook according to package directions, typically for about 6-8 minutes.
- Once the noodles are tender, ladle the soup into bowls and garnish with fresh parsley, if desired.