Classic Chicken Noodle Soup with Fresh Vegetables
A comforting bowl of classic chicken noodle soup filled with fresh vegetables, perfect for any day of the week.
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Ingredients
Yields 4 servings
- (1 tablespoon) olive oil
- (1) medium onion, chopped
- (2) medium carrots, sliced
- (2) celery stalks, sliced
- (3 cloves) garlic, minced
- (8 cups) chicken broth
- (2 cups) cooked chicken, shredded
- (2 cups) egg noodles
- (1 teaspoon) dried thyme
- (1 teaspoon) dried parsley
- Salt to taste
- Pepper to taste
- (1 cup) fresh spinach, chopped
Instructions
- 1
In a large pot, heat 1 tablespoon olive oil over medium heat.
- 2
Add 1 medium onion, chopped, 2 medium carrots, sliced, and 2 celery stalks, sliced. Sauté for about 5 minutes until vegetables are softened.
- 3
Stir in 3 cloves garlic, minced, and cook for an additional minute until fragrant. Add Salt to taste.
- 4
Pour in 8 cups chicken broth and bring to a boil.
- 5
Add 2 cups cooked chicken, shredded, 2 cups egg noodles, 1 teaspoon dried thyme, and 1 teaspoon dried parsley. Reduce heat and simmer for 20 minutes.
- 6
Season with salt and pepper to taste.
- 7
Just before serving, stir in 1 cup fresh spinach, chopped, and cook for another 2 minutes until wilted.
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