Quick Chicken and Vegetable Soup
Quick Chicken and Vegetable Soup
Ingredients
For the Soup
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breast, cut into 1/2-inch pieces
- 1 yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 6 cups chicken broth
- 1/2 teaspoon dried thyme
- 1 dried bay leaf
- 1 cup egg noodles, uncooked, small
- 1/2 cup frozen peas
- 1/4 cup fresh parsley, chopped
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add the cut chicken breast pieces and cook until lightly browned on all sides, about 3-4 minutes. Remove chicken from the pot and set aside.
⏱️ 5 min
- 2
Add the chopped yellow onion, diced carrots, and diced celery to the same pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
⏱️ 7 min
- 3
Stir in the minced garlic and cook for 1 minute more until fragrant.
⏱️ 1 min
- 4
Pour in the chicken broth. Add the dried thyme and bay leaf. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 10 minutes to allow the flavors to meld.
⏱️ 10 min
- 5
Return the cooked chicken to the pot. Add the uncooked egg noodles and continue to simmer, uncovered, for 5-8 minutes, or until the noodles are tender.
⏱️ 8 min
- 6
Stir in the frozen peas and chopped fresh parsley. Cook for 1-2 minutes until the peas are heated through. Season with salt and black pepper to taste. Remove the bay leaf before serving.
⏱️ 2 min
- 7
Ladle the hot soup into bowls and serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Quick Chicken and Vegetable Soup
Ingredients
For the Soup
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breast, cut into 1/2-inch pieces
- 1 yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 6 cups chicken broth
- 1/2 teaspoon dried thyme
- 1 dried bay leaf
- 1 cup egg noodles, uncooked, small
- 1/2 cup frozen peas
- 1/4 cup fresh parsley, chopped
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add the cut chicken breast pieces and cook until lightly browned on all sides, about 3-4 minutes. Remove chicken from the pot and set aside.
⏱️ 5 min - 2
Add the chopped yellow onion, diced carrots, and diced celery to the same pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
⏱️ 7 min - 3
Stir in the minced garlic and cook for 1 minute more until fragrant.
⏱️ 1 min - 4
Pour in the chicken broth. Add the dried thyme and bay leaf. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 10 minutes to allow the flavors to meld.
⏱️ 10 min - 5
Return the cooked chicken to the pot. Add the uncooked egg noodles and continue to simmer, uncovered, for 5-8 minutes, or until the noodles are tender.
⏱️ 8 min - 6
Stir in the frozen peas and chopped fresh parsley. Cook for 1-2 minutes until the peas are heated through. Season with salt and black pepper to taste. Remove the bay leaf before serving.
⏱️ 2 min - 7
Ladle the hot soup into bowls and serve immediately.
⏱️ 2 min