Dinner / Global
Chicken Noodle Vegetable Soup
A soothing one-pot chicken soup with noodles, carrots, celery, and greens.
Ingredients
Metric
- 400 g chicken thighs
- 1 onion, diced
- 2 carrots, diced
- 2 celery sticks, diced
- 2 garlic cloves, minced
- 1 L chicken stock
- 150 g noodles
- 100 g spinach
- 1 tbsp oil
US
- 14 oz chicken thighs
- 1 onion, diced
- 2 carrots, diced
- 2 celery sticks, diced
- 2 garlic cloves, minced
- 4 1/4 cups chicken stock
- 5 oz noodles
- 3 cups spinach
- 1 tbsp oil
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Method
- Cook onion, carrot, and celery in oil until softened.
- Add garlic and cook for 30 seconds.
- Pour in stock, add chicken, and simmer gently for 15 minutes.
- Remove chicken, shred it, and return it to the pot.
- Add noodles and cook until tender.
- Stir in spinach just before serving and season to taste.
Substitutions
Chicken thighs
chicken breast, cooked rotisserie chicken, white beans
Noodles
small pasta, rice, potatoes
Spinach
kale, peas, green beans
Storage and Reheating
- Refrigerate for up to 3 days.
- Keep noodles separate if making ahead so they do not absorb all the broth.
- Freeze soup without noodles for up to 3 months.
FAQ
Can I use cooked chicken?
Yes. Add it when the noodles go in and warm it through.
How do I keep the broth clear?
Keep the soup at a gentle simmer rather than a hard boil.