Chicken Noodle With Mixed Veg Soup Recipe Made Easy

Nothing quite beats the comforting warmth of a homemade bowl of chicken noodle soup, especially when it’s packed with a vibrant mix of fresh vegetables. This classic dish is a true kitchen staple, perfect for chilly evenings, when you’re feeling under the weather, or simply craving something nourishing and delicious.

Combining tender chicken, al dente noodles, and a colorful medley of veggies, this soup is a delightful balance of flavors and textures that warms the soul and fuels the body.

In this recipe, we’ll guide you through creating a wholesome chicken noodle with mixed veg soup that’s easy to prepare, incredibly flavorful, and perfect for meal prep or family dinners. Whether you’re a seasoned cook or a kitchen newbie, this recipe will have you simmering a pot of deliciousness in no time.

Ready to dive in? Let’s cook up some cozy goodness!

Why You’ll Love This Recipe

Chicken noodle with mixed veg soup is a timeless favorite for many reasons. Firstly, it’s incredibly versatile – you can use whatever vegetables you have on hand and customize the broth and seasonings to your taste.

Secondly, it’s packed with nutrients, offering a balanced meal with protein, fiber, and vitamins from the fresh vegetables.

The soup is also wonderfully comforting and hydrating, making it ideal for recovery from illness or simply boosting your daily wellness. Plus, it’s a budget-friendly dish that stretches well for multiple servings, perfect for leftovers or freezing.

Finally, it’s a family-friendly meal that appeals to kids and adults alike, making it a great choice for weeknight dinners. The hearty noodles and tender chicken combined with fresh mixed veggies create a satisfying, flavorful bowl of goodness you’ll want to make again and again.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 3 medium carrots, peeled and diced
• 2 celery stalks, diced
• 1 red bell pepper, diced
• 1 cup green beans, cut into 1-inch pieces
• 1 cup frozen peas
• 6 cups chicken broth (preferably low sodium)
• 2 cups cooked chicken, shredded (rotisserie chicken works great)
• 1 1/2 cups egg noodles (or any pasta of choice)
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• Salt and black pepper to taste
• Juice of half a lemon (optional, for brightness)

Equipment

• Large stockpot or Dutch oven
• Wooden spoon or silicone spatula
• Chef’s knife
• Cutting board
• Measuring cups and spoons
• Colander (for draining noodles)
• Ladle (for serving)

Instructions

1. Heat the olive oil in a large stockpot over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent and fragrant.
2. Add the garlic and cook for another 30 seconds, stirring constantly to prevent burning.
3. Stir in the carrots, celery, red bell pepper, and green beans. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften.
4. Pour in the chicken broth and bring the mixture to a boil.
5. Reduce heat to a simmer, then add the shredded chicken, dried thyme, and parsley. Season with salt and black pepper to taste. Let the soup simmer gently for 10 minutes to allow the flavors to meld.
6. Add the egg noodles and frozen peas to the pot. Cook for 7-9 minutes or until the noodles are tender but still firm to the bite.
7. Remove the pot from heat. Stir in the lemon juice if using, which adds a refreshing brightness to the soup.
8. Adjust seasoning as needed. Serve hot, garnished with fresh parsley or a sprinkle of grated Parmesan if desired.

Tips & Variations

“For an even richer flavor, roast the vegetables before adding them to the soup.”

• Use homemade chicken broth if possible for a deeper, more complex flavor.
• Swap egg noodles for gluten-free or whole wheat pasta to cater to dietary preferences.
• Try adding other veggies like zucchini, spinach, or mushrooms to increase the nutrient variety.
• For a creamier soup, stir in a splash of cream or coconut milk at the end.
• Make it a slow cooker meal: Brown the chicken and sauté veggies first, then add everything to the slow cooker and cook on low for 4-6 hours, adding noodles in the last 30 minutes.

Nutrition Facts

Serving Suggestions

This chicken noodle with mixed veg soup is wonderfully filling on its own, but you can elevate the meal with a few simple sides. Pair it with a crusty baguette or warm whole-grain rolls to soak up the flavorful broth.

A fresh green salad with a light vinaigrette also complements the soup beautifully, adding crunch and extra nutrients.

For a heartier meal, serve alongside Bariatric Meatloaf Recipe or a light appetizer like Pickled Cherry Pepper Recipe. And if you’re in the mood for something veggie-forward, the Thelma Sanders Squash Recipe is a fantastic side to round out your meal.

Conclusion

Chicken noodle with mixed veg soup is more than just a comforting dish—it’s a wholesome, nourishing meal that brings a touch of warmth and care to any table. The combination of tender chicken, fresh vegetables, and flavorful broth makes it a go-to recipe for busy weeknights, sick days, or whenever you need a little culinary hug.

With minimal ingredients and straightforward steps, this recipe is accessible for cooks of all levels. Plus, it’s easily adaptable to suit your tastes and dietary needs.

So next time you want to whip up something delicious and healthy, give this chicken noodle with mixed veg soup a try—you might just find your new favorite comfort food!

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