Chicken and Vegetable Noodle Soup

Throw any vegetables you have in your crisper into this soup.

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  • Servings: Makes about 12 cups 

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  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • Kosher salt
  • Freshly ground black pepper
  • 2 pounds boneless skinless chicken breasts
  • 8 cups chicken stock
  • 4 carrots, sliced
  • 4 ounces medium egg noodles
  • 1/2 cup frozen baby peas
  • 6 ounces baby spinach

How to make this recipe

  1. In a large heavy pot, heat the oil over medium high heat until hot. Stir in the onion, gar-lic, 3/4 teaspoon salt, and 1/2 teaspoon salt and cook, stirring occasionally, until golden, about 6 minutes. Add the chicken, stock, and carrots to the pot and bring to a simmer. Simmer until the chicken is cooked through, about 25 minutes. Remove the chicken and let cool to warm.

  2. While the chicken cools, stir in the the noodles, peas, and spinach and cook until the noodles are tender, about 5 minutes. Remove the pot from the heat.

  3. Shred the chicken and return it to the soup. Season with salt and pepper to taste, the serve.

Contributed By Photo © Ian Knauer Published December 2014

1043932 recipes/chicken-and-vegetable-noodle-soup 2015-11-24T17:49:19+00:00 Ian Knauer soups-and-stews|weeknight-dinner|lunch|web-exclusive|healthy|gluten-free|fall|winter december-2014 recipes,chicken-and-vegetable-noodle-soup 1043932

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