Hey y'all! If you're searching for a wholesome, tasty, and heartwarming comfort dish, this Healthy Chicken Noodle & Veggie Soup is about to become your new favorite. Packed with tender Chicken, fresh vegetables, and comforting noodles, this soup is perfect for chilly nights, busy weekdays, or when you just crave a nourishing meal. It's simple, satisfying, and oh-so flavorful—plus, it reheats beautifully for leftovers you’ll look forward to. Let's get cooking!

Why You'll Love This

Loaded with nutrient-rich veggies for a healthy boost in every bite.
Lean, juicy Chicken breast keeps it light but filling.
Hearty whole wheat noodles offer satisfying texture and fiber.
One-pot recipe makes cleanup a breeze.
Ready in under an hour—ideal for weeknight dinners or meal prep!

Ingredients

1 lb (450g) boneless, skinless chicken breast
8 cups (2L) low-sodium chicken broth
2 cups carrots, sliced (about 3 medium carrots)
1 ½ cups celery, sliced (about 3 ribs)
1 medium onion, diced
3 cloves garlic, minced
2 cups zucchini, diced
1 cup peas (frozen or fresh)
2 cups whole wheat egg noodles
2 tablespoon olive oil
1 teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon black pepper
1 bay leaf
Salt, to taste
¼ cup fresh parsley, chopped (for garnish)

Directions

Step 1: Prep the Chicken & Veggies

Pat the chicken breasts dry and season lightly with salt and pepper. Dice all vegetables and mince the garlic for quick assembly.

Step 2: Sauté Aromatics

In a large pot or Dutch oven, heat olive oil over medium heat. Add the onion, carrots, and celery; sauté for 5 minutes until softened. Stir in the garlic and cook 1 minute more, just until fragrant.

Step 3: Simmer Chicken & Broth

Add the chicken breasts, bay leaf, thyme, oregano, and black pepper. Pour in the chicken broth. Bring to a boil, then lower to a simmer. Cover and simmer for 15-18 minutes, or until the chicken is just cooked through.

Step 4: Shred the Chicken

Remove the cooked chicken breasts and set aside. With two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot.

Step 5: Add Noodles & Veggies

Add the zucchini, peas, and noodles to the soup. Simmer uncovered for another 7-10 minutes, or until noodles are tender but not mushy. Taste and adjust salt as needed. Discard the bay leaf.

Step 6: Serve & Garnish

Ladle the soup into bowls and sprinkle with fresh parsley. Enjoy piping hot!

Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes

Notes

Pre-chop your veggies in advance to save time on busy weeknights.
For a thinner consistency, add an extra cup of broth or water as the noodles cook.
Leftovers taste even better as the flavors continue to blend overnight!

Variations

Gluten-Free: Use gluten-free noodles or spiralized zucchini for a lighter soup.
Spicy Kick: Add ½ teaspoon crushed red pepper flakes when sautéing the aromatics.
Turkey Twist: Substitute shredded cooked turkey for chicken, especially after the holidays.

Required Equipment

Large pot or Dutch oven
Cutting board & chef’s knife
Wooden spoon
Ladle

Storage Instructions

Allow the soup to cool completely, then transfer to airtight containers. Refrigerate for up to 4 days. For longer storage, freeze in individual portions for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop over low heat.

Serving Suggestions

Pair with a slice of crusty whole-grain bread or a fresh green salad for a complete meal.
Top with a squeeze of fresh lemon juice for extra brightness.
Sprinkle with extra chopped parsley or a dusting of grated Parmesan for a flavor boost.

Pro Tips

Keep the noodles al dente by adding them just before serving if making soup ahead of time.
Use homemade chicken broth for extra richness and control over sodium.
Dice your veggies uniformly so they cook evenly and look appetizing in every spoonful.

FAQ

Can I use rotisserie chicken instead of raw chicken breast?

Absolutely! Add shredded rotisserie chicken in Step 5 to warm through as the noodles cook.

How do I make this soup vegetarian?

Substitute vegetable broth for chicken broth and use white beans or tofu in place of chicken.

Will the noodles get mushy if I freeze the soup?

Noodles tend to soften after freezing, so for best results, cook noodles separately and add when reheating.