Chicken & Vegetable Noodle Soup

A comforting and wholesome chicken noodle soup packed with tender chicken, colorful mixed vegetables, and quick-cooking egg noodles, all simmered in a savory broth.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy
• Cost: $4.41/serving

Dietary

• High-Protein
• Low-Sugar

Tags

• quick
• comfort food
• healthy
• kid-friendly
• budget-friendly

Ingredients

• 1.5 pound chicken breast (boneless, skinless, finely diced)
• 1 tablespoon canola oil
• 0.5 cup yellow onion (finely diced)
• 0.5 cup celery (finely diced)
• 6 cup chicken broth (low sodium)
• 1 teaspoon dried thyme
• 1 bay leaf
• 0.75 teaspoon salt
• 0.25 teaspoon black pepper
• 1.5 cup frozen mixed vegetables
• 6 ounce egg noodles (quick cooking)

Instructions

1. Heat canola oil in a large pot or Dutch oven over medium heat. Add finely diced yellow onion and celery. Cook for 5 minutes, stirring occasionally, until softened.
2. Add low sodium chicken broth, dried thyme, and bay leaf to the pot. Bring to a rolling boil.
3. Add finely diced chicken breast, frozen mixed vegetables, and egg noodles to the simmering broth. Stir well.
4. Reduce heat to medium-low, cover, and simmer for 8-10 minutes, or until chicken is cooked through and noodles are tender. Stir occasionally to prevent noodles from sticking.
5. Remove the bay leaf. Season with salt and black pepper to taste. Serve hot.

Notes

This soup is excellent for meal prep and reheats wonderfully throughout the week. If desired, you can add a pinch of red pepper flakes for a subtle hint of spice.

Nutrition (per serving)

• Calories: 420
• Protein: 45 g
• Carbohydrates: 38 g
• Fat: 11.5 g
• Fiber: 4 g
• Sodium: 750 mg
• Saturated Fat: 2 g
• Sugar: 5 g
• Cholesterol: 120 mg