Homemade chicken noodle soup with vegetables (One-pot recipe)
Homemade chicken noodle soup made with chicken breast, vegetables and noodles cooked in a seasoned broth. Quick and easy one pot chicken soup recipe made within 40 minutes.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Main
Cuisine: American
Servings: 4
Calories: 160kcal
Author: Preeti
Equipment
Large Pot or Dutch Oven
Ingredients
1oniondiced
2celery stalkschopped
1carrotpeeled & diced
1small red bell pepper
1small green bell pepper
50gramwhite button mushroom6 mushrooms, chopped
4garlicfinely chopped or minced
1teaspoonItalian seasoning
½teaspoonblack pepper powder
½teaspoonred pepper flakes
salt to taste
5cupschicken broth.Add enough to cover the vegetables.
2chicken breast
½cupcorn(fresh or frozen)
50gramwhole wheat noodles or use egg noodles
2tablespoonoil
2teaspooncornflour(optional)
2tablespooncoriander leavesfinely chopped
1tablespoonlemon juice
Instructions
Heat 2 tablespoon of oil in a large dutch oven or soup pot to medium high heat.
Add red onions, celery, carrot and bell peppers. Sauté until the vegetable softens for about 3-4 minutes.
Next add in the mushrooms and garlic. Cook, stirring occasionally, for 2-3 minutes.
Add Italian seasoning, red pepper flakes (optional), black pepper and salt. Sauté for a minute.
Add chicken broth and the chicken breast to the pot.
Let it come to a boil. Cover and cook until the chicken is cooked. It may take 15-20 minutes.
Remove the chicken breast from the pot. Shred it and put it back to the pot.
Add corn and uncooked noodles. Let it cook for 8 minutes or until the noodles are cooked.
In a small mixing bowl, combine cornflour and water to prepare cornflour slurry.
Add this slurry to the pot and cook until the soup thickens. This step is optional.
Taste and add more salt or pepper, if required.
Garnish with coriander leaves, add lemon juice and serve.
Video
Notes
You can shred the chicken in advance. Store it in an airtight container and freeze. Stays good for a month
You can cut all the veggies for meal prep and store it in an airtight container in the refrigerator. It stays good for a week.
It is easy to make chicken broth at home. Homemade chicken broth is the best. You can make it in advance and store it in the freezer. If you do not have broth at home then add water in the same quantity with 2 chicken stock (bullion) cubes.
If you are using store-bought chicken broth opt for low-sodium chicken broth.
Planning to make the soup ahead of time, do not add noodles to the pot. Add noodles while you reheat the soup, cook, until al dente, and serve. Or you can cook the noodles separately and add them directly to the bowl. Pour soup over it and serve.
If there are leftovers, you have to add some additional chicken broth to the soup while reheating it. The noodles will soak the broth if it sits longer in the soup.
I have used fresh corn. If you are using frozen corn then add it in the last 5 minutes of cooking.
Add some lemon juice to the soup just before serving it.