There are days when the world feels a little heavy, and all you crave is a warm bowl of something familiar. This chicken noodle soup with veggies is my go-to for those moments—it’s like a gentle hug in a bowl, soothing both body and mind.
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I remember making this for a friend who was feeling under the weather. The kitchen filled with the aroma of simmering herbs, and by the time the noodles were tender, she said she already felt better. It’s not magic—just simple, nourishing ingredients coming together.
This recipe is forgiving and flexible. Use whatever veggies you have on hand, and let the soup be a canvas for your own comfort. Take a deep breath, chop some carrots, and let the act of cooking ground you.
Why You'll Love This Recipe
About the Ingredients
1 tablespoon (15ml) olive oil
For sautéing the aromatics. Use avocado oil if you prefer a neutral flavor.
1 medium yellow onion, diced (about 1 cup)
Adds a sweet, savory base. Substitute with a leek (white and light green parts) for a milder taste.
2 medium carrots, peeled and sliced into rounds (about 1 cup)
Provides natural sweetness and color. Baby carrots work too—just slice them thinner.
2 celery stalks, sliced (about 1 cup)
Adds earthy freshness. Choose crisp, bright green stalks for best flavor.
2 cloves garlic, minced
Use fresh garlic for the best aroma. Jarred minced garlic is a quick substitute.
8 cups (1.9L) low-sodium chicken broth
Controls salt level. If using regular broth, reduce added salt later.
1 pound (450g) boneless, skinless chicken breasts
Lean and quick-cooking. Chicken thighs are juicier—just increase cooking time by 5 minutes.
1 teaspoon dried thyme
Earthy and aromatic. Use 1 tablespoon fresh thyme leaves if you have them.
1 teaspoon dried oregano
Adds a Mediterranean touch. Marjoram is a good substitute.
1/2 teaspoon black pepper
Freshly ground is best. Adjust to taste.
1/2 teaspoon salt, plus more to taste
Add gradually—broth and chicken may already have sodium.
8 ounces (225g) wide egg noodles
Classic choice. Use gluten-free pasta or spiralized zucchini for a lighter option.
1 cup (150g) frozen peas
Adds sweetness and color. Fresh peas are great in spring—blanch them briefly.
2 tablespoons fresh parsley, chopped
Brightens the soup. Dill or chives also work well.
Tips & Tricks
- For a richer broth, simmer the chicken with the aromatics for 20 minutes before adding noodles, then shred and return to the pot.
- Don't overcook the noodles—they'll continue to soften in the hot broth. Cook them just until al dente.
- If you plan to freeze the soup, undercook the noodles slightly or add them fresh when reheating to avoid mushiness.
- To save time, use rotisserie chicken and add it in the last 10 minutes of cooking.
Pro Tips
Step-by-Step Instructions
1. Sauté Aromatics
Heat olive oil in a large Dutch oven or pot over medium heat (350°F / 175°C). Add onion, carrots, and celery. Cook, stirring occasionally, until onions are translucent and veggies start to soften, about 5 minutes. Add garlic and cook for 1 minute until fragrant.
2. Add Broth and Chicken
Pour in the chicken broth, then add the chicken breasts, thyme, oregano, black pepper, and salt. Bring to a boil over high heat (212°F / 100°C), then reduce heat to low (180°F / 82°C) and simmer, covered, for 15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C).
3. Shred the Chicken
Using tongs, transfer the chicken to a cutting board. Let it cool for a few minutes, then shred with two forks. Set aside.
4. Cook the Noodles
Return the broth to a gentle boil over medium-high heat (200°F / 93°C). Add the egg noodles and cook according to package directions, usually 6-8 minutes, until al dente. Stir occasionally to prevent sticking.
5. Add Peas and Chicken
Stir in the frozen peas and shredded chicken. Cook for 2-3 minutes until the peas are bright green and heated through.
6. Finish with Parsley
Remove the pot from heat. Stir in the fresh parsley. Taste and adjust seasoning with more salt and pepper if needed.
7. Serve Warm
Ladle into bowls and enjoy immediately. The soup will thicken slightly as it sits—add a splash of broth when reheating.
Delicious Variations
Creamy Version
Stir in 1/2 cup (120ml) heavy cream or coconut milk at the end for a richer texture.
Spicy Kick
Add 1/2 teaspoon red pepper flakes with the garlic for a subtle heat.
Herb Lovers
Use fresh dill and chives instead of parsley for a brighter, more aromatic finish.
How to Store Chicken Noodle Soup With Veggies
Refrigerator
Store in an airtight container for up to 4 days. The noodles will absorb broth, so add a splash of broth or water when reheating.
Freezer
Freeze without the noodles for up to 3 months. Thaw overnight in the fridge, then add freshly cooked noodles when reheating.
Reheating
Reheat gently on the stovetop over medium heat (300°F / 150°C) until steaming, or in the microwave in 1-minute intervals.
Frequently Asked Questions
Q: Can I use chicken thighs instead of breasts?
Yes, chicken thighs work beautifully—they're more forgiving and add extra richness. Just cook them a few minutes longer until they reach 165°F (74°C) internal temperature.
Q: How do I keep the noodles from getting mushy?
Cook the noodles just until al dente (about 1 minute less than package directions) since they'll continue to cook in the hot broth. If storing leftovers, keep the noodles separate or undercook them slightly.
Q: Can I make this soup gluten-free?
Absolutely—use gluten-free pasta or rice noodles. Check the broth is also gluten-free, and you're good to go.
Q: Can I add other vegetables?
Of course—zucchini, mushrooms, or green beans are great additions. Just add them in the last 10 minutes so they stay crisp-tender.
Q: How can I make this soup vegetarian?
Swap the chicken for chickpeas or white beans and use vegetable broth. Add the beans in the last 5 minutes to warm through.
I hope this soup brings you the same comfort it brings my family. Take a moment to breathe in the steam, and let each spoonful be a reminder to slow down. If you make it, I'd love to hear how it turns out in the comments below. Be kind to your mind.
Chicken Noodle Soup With Veggies
A soul-warming chicken noodle soup loaded with colorful veggies and tender herbs, ready in under an hour for cozy nights.
🧂 Ingredients
- 1 tablespoon (15ml) olive oil
- 1 medium yellow onion, diced (about 1 cup)
- 2 medium carrots, peeled and sliced into rounds (about 1 cup)
- 2 celery stalks, sliced (about 1 cup)
- 2 cloves garlic, minced
- 8 cups (1.9L) low-sodium chicken broth
- 1 pound (450g) boneless, skinless chicken breasts
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt, plus more to taste
- 8 ounces (225g) wide egg noodles
- 1 cup (150g) frozen peas
- 2 tablespoons fresh parsley, chopped
📋 Instructions
- 1Sauté Aromatics — Heat olive oil in a large Dutch oven or pot over medium heat (350°F / 175°C). Add onion, carrots, and celery. Cook, stirring occasionally, until onions are translucent and veggies start to soften, about 5 minutes. Add garlic and cook for 1 minute until fragrant.
- 2Add Broth and Chicken — Pour in the chicken broth, then add the chicken breasts, thyme, oregano, black pepper, and salt. Bring to a boil over high heat (212°F / 100°C), then reduce heat to low (180°F / 82°C) and simmer, covered, for 15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C).
- 3Shred the Chicken — Using tongs, transfer the chicken to a cutting board. Let it cool for a few minutes, then shred with two forks. Set aside.
- 4Cook the Noodles — Return the broth to a gentle boil over medium-high heat (200°F / 93°C). Add the egg noodles and cook according to package directions, usually 6-8 minutes, until al dente. Stir occasionally to prevent sticking.
- 5Add Peas and Chicken — Stir in the frozen peas and shredded chicken. Cook for 2-3 minutes until the peas are bright green and heated through.
- 6Finish with Parsley — Remove the pot from heat. Stir in the fresh parsley. Taste and adjust seasoning with more salt and pepper if needed.
- 7Serve Warm — Ladle into bowls and enjoy immediately. The soup will thicken slightly as it sits—add a splash of broth when reheating.
Elena writes about mental health and self-care, emphasizing gentle, evidence-informed strategies for managing stress and anxiety. She shares personal reflections and practical exercises that readers can try at their own pace.
