Fresh Spring Chicken Noodle Soup
A quick and easy homemade chicken noodle soup featuring fresh spring vegetables and herbs, ready in 30 minutes. This comforting and vibrant soup is perfect for cozy dinners and family gatherings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 1 lb / 450 g), trimmed and cut into bite-size pieces
- 6 cups (1.4 liters) low-sodium chicken broth
- 1 cup (150 g) snap peas, trimmed
- 2 medium carrots, thinly sliced
- 1 celery stalk, thinly sliced
- 1 small onion, diced
- 2 cloves garlic, minced
- 6 oz (170 g) egg noodles (or gluten-free pasta for a GF option)
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped (optional)
- 1 tsp fresh thyme leaves
- Salt and freshly ground black pepper to taste
- 1 tbsp olive oil or unsalted butter (for sautéing veggies)
Instructions
- Prep the ingredients: Dice the onion and celery, thinly slice the carrots, trim the snap peas, mince the garlic, and chop the herbs. Cut the chicken breasts into bite-size pieces, about 1-inch cubes.
- Sauté the veggies: Heat 1 tbsp olive oil or butter in your stockpot over medium heat. Add the onion, celery, and carrots; cook, stirring occasionally, until softened and fragrant, about 4-5 minutes. Toss in the garlic and cook for another 30 seconds until aromatic.
- Add the chicken and broth: Add the chicken pieces to the pot, stirring to combine with the veggies. Pour in the 6 cups of chicken broth. Increase heat to high and bring to a gentle boil.
- Simmer the soup: Once boiling, reduce heat to medium-low and let it simmer uncovered for about 10 minutes or until chicken is cooked through and tender.
- Add noodles and peas: Stir in the egg noodles and snap peas. Simmer until noodles are tender but still have a bit of bite, about 7-8 minutes. Taste the broth and season with salt and pepper to your liking.
- Finish with fresh herbs: Turn off the heat and stir in the chopped parsley, dill, and thyme.
- Serve and enjoy: Ladle the soup into bowls and optionally add an extra sprinkle of fresh parsley on top. Serve hot with crusty bread or a fresh green salad.
Notes
If noodles absorb too much broth when reheating, add a splash of hot water or extra broth. Avoid overcooking peas to keep them crisp and vibrant. For dairy-free, use olive oil instead of butter. Noodles can be cooked separately to prevent mushiness.
Nutrition
- Serving Size: About 1.5 cups (360
- Calories: 250
- Sugar: 3
- Sodium: 400
- Fat: 7
- Saturated Fat: 1.5
- Carbohydrates: 10
- Fiber: 2
- Protein: 22
Keywords: chicken noodle soup, spring soup, easy chicken soup, homemade soup, comfort food, fresh herbs, quick soup, healthy soup