Classic Chicken Noodle Soup with Vegetables

A Taste of Home: Classic Chicken Noodle Soup with Vegetables

There is something deeply comforting about a warm bowl of Classic Chicken Noodle Soup with Vegetables.

Growing up, this soup was a staple in my family’s kitchen, especially during cool evenings or after long days spent outside. I remember the inviting aroma that would seep through the house, signaling that something special was simmering on the stove.

For my family, this soup was more than just a meal; it was a tradition, a gesture of love served in a bowl.

In this recipe, I’ve stayed true to those cherished memories while making it accessible for every home cook. Using simple, halal-friendly ingredients and a few helpful techniques, you can easily bring this classic comfort food to your table.

Why You’ll Love This Classic Chicken Noodle Soup with Vegetables

This Classic Chicken Noodle Soup with Vegetables has a timeless appeal. It’s hearty enough to be a full meal but light enough to enjoy year-round. The broth is rich yet delicate, flavored naturally with simmered chicken, aromatic vegetables, and herbs. Whether you’re feeling under the weather or simply craving something warm and satisfying, this soup delivers every time. It’s also incredibly versatile—you can swap out the vegetables depending on what’s in season or what you have in your fridge. Plus, preparing it at home means you can control every ingredient, ensuring it’s halal and wholesome for your family.

Recipe Steps

Ingredients

For the Broth:

• 2 boneless, skinless chicken breasts or thighs
• 8 cups water or halal chicken broth
• 2 bay leaves
• 1 small onion, halved
• 2 cloves garlic, smashed
• 1 teaspoon salt
• ½ teaspoon black pepper

For the Soup:

• 2 carrots, peeled and sliced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 cup spinach or kale, chopped (optional)
• 1 cup corn kernels (fresh or frozen)
• 2 tablespoons olive oil
• 2 cups egg noodles or any small pasta
• Fresh parsley, chopped, for garnish

Instructions

1. Make the Broth: In a large pot, combine the water or broth with the chicken, bay leaves, onion, garlic, salt, and pepper. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer gently for about 20 minutes. This will give you a flavorful, clear broth.
2. Shred the Chicken: Remove the chicken from the pot and shred it into bite-sized pieces using two forks. Set it aside. Discard the bay leaves, onion, and garlic to keep the broth light and clean.
3. Sauté the Vegetables: While the chicken is cooling, heat olive oil in a separate skillet over medium heat. Add the carrots and celery. Sauté for about 5 minutes until the vegetables soften slightly and release their sweetness.
4. Add Vegetables to the Broth: Transfer the sautéed vegetables into the broth. Stir in the zucchini and corn. Let everything simmer together for another 10 minutes to build layers of flavor.
5. Cook the Noodles: Add the egg noodles directly to the pot. Cook according to the package instructions until just tender. Be careful not to overcook, as noodles can become mushy.
6. Finish the Soup: Return the shredded chicken to the pot and stir well. Add chopped spinach or kale at the very end if using. Taste and adjust seasoning with extra salt or pepper if needed.
7. Serve: Ladle the soup into bowls and sprinkle generously with fresh parsley. Serve hot and enjoy the heartwarming flavors!

Tip: If you prefer, cook the noodles separately and add them to each bowl before serving to prevent them from soaking up too much broth when storing leftovers.

Serving Suggestions & Storage Tips

Serve this wholesome Classic Chicken Noodle Soup with Vegetables alongside warm pita bread, a crisp green salad, or a plate of simple roasted vegetables. For an extra touch of brightness, add a wedge of lemon on the side to squeeze into your bowl just before eating.

To store, allow the soup to cool completely, then transfer it to an airtight container. It will keep in the refrigerator for up to 4 days. If you want to freeze it, do so without the noodles to maintain their texture; simply thaw, reheat, and add freshly cooked noodles before serving.

Reheating Tip: Gently warm the soup over low heat on the stove, stirring occasionally. Add a little extra broth if the soup has thickened in the fridge.

Approximate Nutrition Facts per Serving:

• Calories: 290
• Protein: 22g
• Carbohydrates: 30g
• Fat: 10g

FAQs

Final Note from Chef Joudia

Every spoonful of this Classic Chicken Noodle Soup with Vegetables feels like a warm hug. It’s a simple recipe that carries so much tradition and heart. Whether you’re cooking for your family, a friend, or yourself, this soup will always bring comfort and joy. Thank you for cooking with me today—I can’t wait to share more family favorites with you soon!