The COMPLETE Family-Friendly Recipe for Comforting Chicken Soup
Ingredients:
1 pound boneless skinless chicken breasts diced
1 tablespoon olive oil
1 medium onion chopped
2 carrots sliced
2 celery stalks sliced
3 cloves garlic minced
8 cups chicken broth
1 teaspoon dried thyme
1 teaspoon dried oregano
1 bay leaf
1 cup green beans trimmed and cut into pieces
2 medium potatoes diced
Salt to taste
Pepper to taste
1 quarter cup fresh parsley chopped
Directions:
In a large pot heat the olive oil over medium heat
Add the chopped onion and sauté until translucent for about 4 to 5 minutes
Stir in the sliced carrots and celery then cook for another 3 to 4 minutes
Add the minced garlic and cook for 1 minute until fragrant
Pour in the chicken broth and add the diced chicken breasts
Add the dried thyme dried oregano and bay leaf
Bring the mixture to a gentle boil then reduce heat to low
Add the diced potatoes and green beans to the pot
Season with salt and pepper to taste
Simmer the soup uncovered for about 20 to 25 minutes until the chicken is cooked through and vegetables are tender
Remove the bay leaf and stir in the fresh parsley before serving
Serve hot in bowls 
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 250 | Servings: 6

The COMPLETE Family-Friendly Recipe for Comforting Chicken Soup
Ingredients:
1 pound boneless skinless chicken breasts diced
1 tablespoon olive oil
1 medium onion chopped
2 carrots peeled and diced
2 stalks celery diced
3 cloves garlic minced
8 cups chicken broth low sodium
1 cup frozen peas
1 cup green beans trimmed and cut into pieces
1 teaspoon dried thyme
1 teaspoon dried oregano
1 bay leaf
Salt to taste
Pepper to taste
2 cups egg noodles
Fresh parsley for garnish optional
Directions:
Heat the olive oil in a large pot over medium heat
Add the chopped onion diced carrots and diced celery to the pot
Sauté the vegetables until softened about five minutes
Add the minced garlic and sauté for another minute until fragrant
Add the diced chicken to the pot and cook until no longer pink about five to seven minutes
Pour in the chicken broth and bring the mixture to a boil
Add the frozen peas green beans dried thyme dried oregano and bay leaf
Season with salt and pepper to taste
Reduce the heat and let the soup simmer for fifteen minutes
Stir in the egg noodles and continue to simmer for another ten minutes until the noodles are tender
Remove the bay leaf from the soup
Taste and adjust seasoning if necessary
Serve hot garnished with fresh parsley if desired
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 300 | Servings: 6

The COMPLETE Family-Friendly Recipe for Comforting Chicken Soup
Ingredients:
1 pound boneless skinless chicken breasts diced
1 tablespoon olive oil
1 medium onion chopped
2 carrots sliced
2 celery stalks sliced
3 cloves garlic minced
8 cups chicken broth
1 teaspoon dried thyme
1 teaspoon dried oregano
1 bay leaf
1 cup green beans trimmed and cut into pieces
2 medium potatoes diced
Salt to taste
Pepper to taste
1 quarter cup fresh parsley chopped
Directions:
In a large pot heat the olive oil over medium heat
Add the chopped onion and sauté until translucent for about 4 to 5 minutes
Stir in the sliced carrots and celery then cook for another 3 to 4 minutes
Add the minced garlic and cook for 1 minute until fragrant
Pour in the chicken broth and add the diced chicken breasts
Add the dried thyme dried oregano and bay leaf
Bring the mixture to a gentle boil then reduce heat to low
Add the diced potatoes and green beans to the pot
Season with salt and pepper to taste
Simmer the soup uncovered for about 20 to 25 minutes until the chicken is cooked through and vegetables are tender
Remove the bay leaf and stir in the fresh parsley before serving
Serve hot in bowls
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 250 | Servings: 6

Recipe At a Glance

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 6

The COMPLETE Family-Friendly Recipe for Comforting Chicken Soup
Ingredients:
1 pound boneless skinless chicken breasts diced
1 tablespoon olive oil
1 medium onion chopped
2 carrots peeled and diced
2 stalks celery diced
3 cloves garlic minced
8 cups chicken broth low sodium
1 cup frozen peas
1 cup green beans trimmed and cut into pieces
1 teaspoon dried thyme
1 teaspoon dried oregano
1 bay leaf
Salt to taste
Pepper to taste
2 cups egg noodles
Fresh parsley for garnish optional
Directions:
Heat the olive oil in a large pot over medium heat
Add the chopped onion diced carrots and diced celery to the pot
Sauté the vegetables until softened about five minutes
Add the minced garlic and sauté for another minute until fragrant
Add the diced chicken to the pot and cook until no longer pink about five to seven minutes
Pour in the chicken broth and bring the mixture to a boil
Add the frozen peas green beans dried thyme dried oregano and bay leaf
Season with salt and pepper to taste
Reduce the heat and let the soup simmer for fifteen minutes
Stir in the egg noodles and continue to simmer for another ten minutes until the noodles are tender
Remove the bay leaf from the soup
Taste and adjust seasoning if necessary
Serve hot garnished with fresh parsley if desired
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 300 | Servings: 6

Substitutions & Variations

• Chicken swap — Use shredded rotisserie chicken instead of fresh diced chicken breasts for quicker preparation while still ensuring a comforting flavor.
• Vegetarian option — Substitute the chicken with 1 can (15 oz) of chickpeas, drained and rinsed. This adds protein and maintains the heartiness of the soup while making it plant-based.
• Gluten-free noodles — Replace egg noodles with gluten-free pasta such as rice noodles or quinoa noodles to accommodate gluten sensitivities without compromising the dish's texture.
• Herb variation — Swap out the dried thyme and oregano with fresh herbs like rosemary and dill for a different flavor profile, enhancing the soup's freshness.

Storage & Reheating

• Refrigerator: Allow the chicken soup to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 3-4 days.

• Freezer: This chicken soup freezes well. Store in an airtight, freezer-safe container or a heavy-duty freezer bag for up to 2-3 months. If you prefer, leave out the egg noodles before freezing; they can be added fresh when reheating the soup.

• Reheating: To reheat refrigerated soup, simply pour it into a pot and warm over medium heat until heated through, about 10-15 minutes, stirring occasionally. If frozen, thaw the soup overnight in the refrigerator before reheating, or use the defrost setting on your microwave. Heat gently on the stove or in the microwave until hot, adding additional broth if needed. If you previously left out the noodles, cook them separately according to package instructions and add them to the reheated soup.

What to Serve With This

• Crusty Bread — A warm, crusty baguette or sourdough is perfect for soaking up the comforting broth of the soup.
• Light Garden Salad — A refreshing salad with mixed greens and a citrus vinaigrette adds a crisp contrast that brightens the meal.
• Apple Cider — The subtle sweetness and acidity of apple cider will complement the savory flavors of the chicken soup beautifully.
• Chocolate Chip Cookies — A classic dessert like soft, chewy chocolate chip cookies rounds out the meal with a touch of nostalgia and sweetness.

Recipe Tips

• Perfectly Dice Your Chicken — For even cooking, aim for uniformity in your chicken pieces. Dicing the chicken into cubes that are about 1-inch in size ensures they cook through at the same rate without drying out.

• Use Fresh Herbs for Enhanced Flavor — If you have fresh thyme or oregano on hand, substitute them for the dried versions. Use three times the amount of fresh herbs for a burst of flavor that dried herbs can't match.

• Sauté Longer for a Richer Base — When sautéing the vegetables, don’t rush through this step. Let them soften and develop some color (approximately 7-8 minutes). This adds depth to the soup’s flavor profile.

• Quick Noodle Cooking — To save time, you can cook the egg noodles separately according to package instructions, then add them directly to each serving. This prevents overcooking and ensures they maintain the perfect al dente texture.

• Adjust Seasoning Toward the End — Always wait until after the soup has simmered and your flavors have melded together before tasting and adding salt and pepper. This will prevent the dish from becoming overly salty or seasoned too early.

Frequently Asked Questions

Can I use other types of chicken besides boneless skinless breasts?
Yes, you can use chicken thighs or even a whole rotisserie chicken for added flavor; just adjust the cooking time as needed for different cuts or cooked chicken.

What if I don’t have egg noodles?
You can substitute egg noodles with other pasta types, such as fusilli or macaroni, or even rice; just be mindful of the cooking times as they vary.

How can I make this soup ahead of time?
You can prepare the soup a day in advance and store it in the refrigerator, but for best results, consider adding the egg noodles when reheating to prevent them from becoming mushy.

What’s a common mistake to avoid when making this chicken soup?
One common mistake is adding salt too early; it's best to wait until after the soup has simmered and flavors have melded before adjusting the seasoning to avoid overpowering the dish.