Description
This Chicken Noodle Soup with Vegetables is a comforting homemade classic made with tender shredded chicken, fresh carrots, celery, zucchini, and egg noodles simmered in a flavorful broth. It’s nourishing, easy to prepare, and perfect for cozy family dinners or when you need a warm bowl of comfort.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 2 boneless, skinless chicken breasts (about 400g)
- 8 cups (2 liters) chicken broth
- 1 cup egg noodles
- 1 cup chopped zucchini
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
- Juice of 1/2 lemon
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
- Add garlic and cook for 1 minute.
- Add chicken breasts and pour in chicken broth.
- Add oregano and bay leaf. Bring to a gentle boil, then reduce to simmer.
- Cover and cook for 20–25 minutes until chicken is fully cooked.
- Remove chicken, shred with two forks, and return to the pot.
- Add egg noodles and zucchini. Cook for 8–10 minutes until noodles are tender.
- Season with salt and pepper. Stir in parsley and lemon juice.
- Remove bay leaf and serve hot.
Notes
For best results, cook noodles separately if planning to store leftovers. Add extra broth when reheating if needed. Soup can be refrigerated for up to 4 days or frozen without noodles for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4g
- Sodium: 620mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 75mg