Delicious Chicken Noodle Soup With Vegetables And A Tasty Broth! One Pot…One Soup!!


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Delicious chicken noodle soup with vegetables and a tasty broth! one pot…one soup!!

A simple, and best homemade Chicken Noodle Soup that’s excellent for any day of the week! With the broth AND the soup cooked from scratch in under an hour, you’ll want this all the time! Healthy, low-calorie, and deliciously flavourful!

Instant Pot Chicken Noodle Soup

This is one of our favorite recipes because it’s the easiest and most delicious way to get our veggies in without anyone grumbling. Why?

Broth = delicious.
Chicken = fall apart delicious.
Egg noodles = excellent carbs (sub with zucchini noodles for a low-carb option).

There’s no need to use an entire chicken to prepare this broth. In this family, we save money by using bone-in skinless chicken thighs. No need to skim the broth. There is no need to produce a separate broth. Only one soup in one pot, made from scratch!

Recipe For Best Homemade Chicken Noodle Soup

This soup begins with a basic Soffritto (Sofrito or Mirepoix). Also known as the cooking’s holy trinity. A straightforward blend of three aromatics:
1. Onion
2. Celery
3. Carrots

The three are sautéed together to form the flavor foundation for this soup.

Chicken Thighs or Legs are great for a substantial and flavourful soup. Darker meats and bones have a greater flavor than white meat (breast), resulting in a richer, more flavourful broth. After your soffrito is finished, combine it with your broth (or stock).

Crushed Bouillon is an optional add-in that goes into your broth and adds a lot of flavors. If you don’t have bouillon, use ordinary stock powder or leave it out!

Simmer until the chicken is falling off the bone and cooked through, then shred with forks and return to broth.

What Else Can Be Included In The Best Chicken Noodle Soup?

This recipe is incredibly flexible in that you can add or subtract whatever you like.

Green beans, maize kernels, and spinach are suggested as vegetables in our dish. Zucchini, cabbage, pumpkin, sweet potato or potatoes, and peas (we use frozen and add them immediately before the spinach) are additional options! You may personalize it.

Noodles: I like to use vermicelli egg noodles in our soup, but you may also use thin spaghetti, angel hair, a fatty noodle, or any other sort of pasta.

Remember to taste test before seasoning with additional salt and pepper, as in all cooking.

Ingredients For Homemade Chicken Soup

While the chicken is boiling, feel free to add fresh or dried herbs like thyme, basil, oregano, or rosemary to the broth. If you like it spicy, add a generous amount of black cracked pepper or crushed red chili flakes. Of course, nothing says “large bowl of comfort” like a steaming hot bowl of soup accompanied by some fresh bread rolls or garlic bread to mop up the broth.

How to make easy and healthy chicken noodle soup?

  • Ingredients :
  •  1 tablespoon extra virgin olive oil
  • 1 big sliced onion
  • 4 minced garlic cloves
  • 2 sliced large carrots
  • 1 celery rib, chopped
  • 6 skinless bone-in chicken thighs (or 8 legs)
  • 2 quarts (liters) of chicken broth or stock
  • 1-2 crumbled chicken bouillon cubes (adjust to your tastes)
  • 7 ounces (200 g) green beans, quartered
  • 3/4 cup kernels of corn
  • baby spinach leaves, 4 oz (120 g)
  • As needed, 1/2 quart (liter) of water
  • 200 g vermicelli or egg noodles, 6 oz (or angel hair pasta)
  • Season with salt and pepper to taste.
  • 1/4 cup finely chopped fresh parsley

Instructions For Easy Chicken Noodle Soup:

 In a big pot, heat the oil over medium heat. Simmer for 2 minutes, then add the garlic, celery, and carrots and cook for another 5 minutes.
 Combine the chicken thighs, broth (stock), crushed bouillon, green beans, and corn kernels in a large mixing bowl. If necessary, add enough water to cover all of the ingredients.
 Increase the heat to high and bring to a boil for 4 minutes. Reduce the heat to low, partially cover the saucepan with a lid, and cook for 20 minutes, or until the chicken is cooked through.
 Place the shredded chicken on a platter and discard the bones.
 Return the chicken to the broth, along with the noodles. Cook for 6-8 minutes, stirring periodically, to separate the noodles.
 Allow the spinach leaves to wilt in the soup (about 3 minutes, pressing leaves into the liquid with the tip of a wooden spoon). Mix in the parsley. Season to taste with salt and pepper.
 Serve hot.

Asian Chicken Noodle Soup


  • 2 tablespoons vegetable oil
  • 1 cup carrots, chopped (about 2 large)
  • 1 1/2 cups chopped green onions
  • 4 minced garlic cloves
  • 2 tablespoons minced peeled ginger
  • 1 pound skinless boneless chicken breasts
  • seasoned with salt and freshly ground white or black pepper
  • 6 1/2 cups chicken broth (low sodium)
  • 2 1/2 tablespoons soy sauce, or to taste
  • 2 tablespoons mirin
  • 2 tablespoons rice vinegar
  • 1 tablespoon Sriracha
  • 1 tablespoon sesame oil
  • 1 tablespoon granulated sugar
  • 3 cups chopped Napa cabbage, lightly packed
  • 6 oz sliced crimini mushrooms 1 (4.3 oz) package dry ramen, flavor packets removed
  •  1/2 cup cilantro, chopped

Instructions For How To Make Asian Chicken Noodle Soup

  • In a large non-stick skillet over medium-high heat, heat 1 tablespoon of vegetable oil. Cook for 3 minutes, then add the carrots, green onions, garlic, and ginger and cook for another 2 minutes. Set aside.
  • Cover the chicken with plastic wrap and pound it to an equal thickness with a meat mallet’s flat side. In a large pot, heat 1 tablespoon olive oil over medium-high heat.
  • Season both sides of the chicken with salt and pepper, then add to the saucepan and cook until both sides are browned, about 2 1/2 minutes per side.
  • Pour in chicken broth, soy sauce, mirin, rice vinegar, Sriracha, and sesame oil, then pour the carrot mixture into the soup mixture.
  • Bring to a boil, then lower to medium-low heat, cover, and cook until the chicken is cooked through (the center should register 165 degrees on an instant-read thermometer), about 5 to 7 minutes.
  • Remove the chicken breasts from the broth and place them on a cutting board for 5 minutes before cutting them into strips.
  • Meanwhile, bring the soup back to a boil by stirring in the sugar, cabbage, and mushrooms. Cook for another 3 to 5 minutes, or until the noodles are soft. Incorporate the chicken. Serve hot, garnished with cilantro.

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