Go Back

Chicken and Vegetable Soup with Egg Noodles

A heartwarming and comforting chicken and vegetable soup with egg noodles, perfect for any day and sure to impress your loved ones.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons olive oil Preferably extra virgin
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 carrots sliced
  • 2 stalks celery, sliced
  • 1 medium bell pepper, chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 4 cups chicken broth Homemade or store-bought
  • 2 cups cooked chicken, shredded Can use rotisserie chicken
  • 1/2 cup frozen peas
For Serving
  • 2 cups egg noodles Can substitute with whole wheat or gluten-free noodles
  • Fresh parsley for garnish (optional)

Method
 

Preparation
  1. 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.
  2. Add the sliced carrots, celery, and bell pepper to the pot. Stir for about 5 minutes until the vegetables soften.
  3. Sprinkle in the dried thyme and oregano, and stir to combine.
Cooking
  1. 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.
  2. Add the egg noodles and cook according to package directions, typically for about 6-8 minutes.
  3. Once the noodles are tender, ladle the soup into bowls and garnish with fresh parsley, if desired.

Notes

This soup is versatile; you can add other vegetables like broccoli or zucchini. It can freeze well for future meals.