Chicken Noodle Soup with Veggies

The kitchen was still dark when I started the soup, that blue hour before sunrise when everything feels possible. My grandmother believed soup made before dawn held extra healing power, and while I'm not sure about magic, the way the house slowly filled with the scent of thyme and simmering broth felt like its own kind of alchemy. By the time everyone else stumbled downstairs, rubbing sleep from their eyes, the pot was already working its quiet transformation.

During that first winter in my apartment, I made this soup almost weekly. The radiator clanked ominously and the windows let in drafts I couldn't seem to fix, but a steaming bowl of this made everything feel right. My neighbor, Mrs. Henderson, started timing her visits to coincide with when it was ready, claiming her apartment was always colder than mine.

Ingredients

• 2 boneless skinless chicken breasts diced: Cutting the chicken into bite sized pieces before cooking means every bowl gets perfectly tender meat that absorbed all those savory flavors while simmering
• 2 medium carrots peeled and sliced: Fresh carrots bring natural sweetness that balances the savory broth, and slicing them about 1/4 inch thick ensures they cook through without falling apart
• 2 celery stalks sliced: The classic soup aromatic that provides that comforting familiar flavor base everyone recognizes
• 1 medium onion chopped: This builds the foundational flavor, so take your time cooking it down until it's translucent and fragrant
• 2 cloves garlic minced: Add this right after the vegetables have softened so it blooms in the hot oil without burning
• 1 cup green beans trimmed and cut: These hold their shape beautifully and add fresh crunch even after long simmering
• 1 cup frozen peas: Stir these in at the very end so they stay bright green and sweet
• 7 cups low sodium chicken broth: Starting with low sodium lets you control the seasoning perfectly since broth brands vary wildly in salt content
• 150 g egg noodles: These sturdy noodles stand up well to simmering and are the traditional choice for classic chicken noodle soup
• 2 tbsp olive oil: A gentle fat for sautéing the aromatics that won't overpower the delicate soup flavors
• 1 tsp dried thyme: The woodsy, earthy flavor is absolutely essential to that classic chicken soup taste
• 1 bay leaf: This subtle herb works quietly in the background, adding depth that you notice when it's missing
• 1/2 tsp dried parsley: Adds a fresh, grassy note that brightens all the rich savory flavors
• 1/2 tsp black pepper: Provides gentle warmth that balances the broth's richness
• 1 tsp salt or to taste: Season at the end since the broth will concentrate as it simmers

Instructions

Build your flavor foundation:

Heat olive oil in your large soup pot over medium heat, then add onion, carrots, and celery, cooking them slowly for about 5 minutes until they've softened and the kitchen starts to smell like comfort

Wake up the garlic:

Stir in the minced garlic and let it cook just 1 minute until it becomes fragrant, watching carefully so it doesn't brown or turn bitter

Sear the chicken:

Add the diced chicken to the pot and cook for 3 to 4 minutes, stirring occasionally, until the pieces turn white on the outside but don't worry about cooking them through

Create the broth base:

Pour in the chicken broth, then add thyme, bay leaf, parsley, salt, and pepper, bringing everything to a boil before reducing heat to a gentle simmer

Add the green beans:

Drop in the cut green beans and let the soup simmer for 10 minutes, giving the broth time to deepen in flavor

Cook the noodles:

Stir in the egg noodles and cook for 6 to 8 minutes, testing them occasionally until they're tender but still have a little bite

Finish with peas:

Add frozen peas during the last 2 minutes of cooking so they heat through but stay bright and sweet

Season and serve:

Remove and discard the bay leaf, taste the broth, and adjust the salt if needed before ladling into warm bowls

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That winter my parents came to visit, my father took one sip and went quiet. He'd grown up on his mother's version, and I worried it wouldn't measure up, but he reached for seconds and told me about the snowed in week he survived almost entirely on her soup. Sometimes food is just food, but sometimes it's how we remember feeling safe.

Making It Your Own

The beauty of this soup lies in its adaptability. I've added diced potatoes when I needed more heartiness, tossed in fresh spinach during the last minute of cooking, and even swapped thyme for rosemary when the garden overproduced. The skeleton remains the same, but the flesh changes with whatever needs using up.

The Broth Matters

Homemade broth will obviously elevate this soup, but a high quality store bought version works perfectly fine. The trick is to choose a broth you'd happily drink on its own, because that's exactly what you'll be doing with every spoonful. I keep several cartons in the pantry just for recipes like this.

Serving Suggestions

A hunk of crusty bread for dunking is non negotiable in my house. The bread soaks up all that flavorful broth and turns every bowl into a complete meal. When I'm feeling generous, I'll make quick drop biscuits that bake while the soup simmers.

• Grill some cheese sandwiches to dip alongside
• Sprinkle fresh parsley or dill on top for color
• Keep extra hot broth on hand in case the noodles soak it all up

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This soup has gotten me through sick days, heartbreaks, and countless Tuesdays when nothing else sounded good. Sometimes the simplest recipes are the ones that matter most.

Frequently Asked Questions

→ Can I use rotisserie chicken instead of raw chicken breasts?

Yes, shredded rotisserie chicken works perfectly and reduces prep time. Add it during the last 5 minutes of simmering to warm through without overcooking.

→ What noodles work best for this soup?

Egg noodles are traditional, but you can substitute with gluten-free pasta, whole wheat noodles, or even rice for different dietary needs.

→ How long does this soup keep in the refrigerator?

Stored in an airtight container, it stays fresh for 3-4 days. The noodles may absorb some broth, so add extra liquid when reheating.

→ Can I freeze this soup?

Yes, freeze for up to 3 months. For best results, freeze without noodles and add fresh noodles when reheating to prevent them from becoming mushy.

→ What vegetables can I add or substitute?

Try adding diced potatoes, spinach, kale, corn, or bell peppers. Frozen vegetable medleys also work well for convenience.

→ How do I make this soup more flavorful?

Add a squeeze of fresh lemon juice before serving, use homemade broth, or stir in fresh herbs like parsley or dill at the end.