Quick Facts
Time: 15 min prep • 25 min cook • 40 min total
Yield: 6 servings
Skill: Easy
Method: One-pot stovetop
Diet: Dairy-optional, family-friendly

Introduction

Chicken Noodle Soup is the answer when you want comfort that doesn’t slow you down. This version doubles down on freshness by folding in zucchini, peas, and spinach for color, fiber, and a springy bite you won’t get from the classic alone. You still get the cozy bowl—tender chicken, slurpable noodles, savory broth—but with a lively, garden-bright finish that feels light, not heavy. If you’ve got a hungry crew or need a smarter meal prep, this is for you: it’s weeknight-fast, flexible with whatever noodles you have (think Egg Noodle Soup vibes or other Pasta Soup Recipes), and built to reheat beautifully. Perfect for families, budget cooks, or anyone who wants a better-for-you spin on a timeless favorite.

Looking for more cozy bowls? Browse our Chicken Noodle Soup recipes for easy weeknight favorites.

Why You’ll Love It

• Weeknight-easy: clear timing, minimal prep, one pot.
• Flexible: swap noodles, greens, or proteins with what’s in your fridge.
• Balanced flavor: savory broth, gentle herbs, and a pop of lemon at the end.
• Great leftovers: the soup base improves overnight; add fresh noodles as needed.

Easy Veggie-Packed Chicken Noodle Soup (One-Pot, 40 Minutes)

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• Author: Lily
• Total Time: 40 minutes
• Yield: 6 servings

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Description

A brighter, veggie-forward spin on classic chicken noodle soup: tender chicken, slurpable noodles, and a savory broth loaded with zucchini, peas, and spinach. One pot, weeknight-fast, and perfect for leftovers.

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Ingredients

• 1 Tbsp olive oil

• 1 medium onion, diced

• 2 carrots, peeled and sliced into coins

• 2 celery ribs, sliced

• 3 garlic cloves, minced

• 8 cups low-sodium chicken stock

• 2 cups cooked shredded chicken (rotisserie or poached)

• 2 cups egg noodles (or other small pasta)

• 1 small zucchini, halved lengthwise and thinly sliced

• 1 cup frozen peas (no need to thaw)

• 2 cups baby spinach

• 1 bay leaf

• 1 tsp dried thyme (or 2 tsp fresh)

• ½ tsp black pepper, plus more to taste

• 1–1½ tsp fine sea salt, to taste

• 1 Tbsp lemon juice (or to taste)

• Fresh parsley, chopped, for finish

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Instructions

1. Heat oil in a 5–6 qt pot over medium. Sauté onion, carrots, and celery with a pinch of salt 5–6 minutes until glossy; stir in garlic 30 seconds.

2. Add stock, bay, thyme, and pepper; bring to a gentle boil. Taste and begin seasoning with salt.

3. Add chicken; simmer 10 minutes at a light bubble.

4. Stir in noodles; cook 6–8 minutes, just shy of package time, stirring so they don’t clump.

5. Fold in zucchini and peas; simmer 3–4 minutes until zucchini is crisp-tender.

6. Stir in spinach to wilt 1–2 minutes. Off heat, remove bay leaf; add lemon juice and parsley.

7. Taste and adjust salt, pepper, and lemon. Rest 2 minutes before serving.

Notes

• Use low-sodium stock so you can season perfectly at the end.

• To avoid mushy noodles for leftovers, cook noodles separately and add to bowls.

• Make ahead: cook through Step 3 and chill; finish with noodles/veg when serving.

• Freezer: freeze the soup base without noodles/spinach up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: soup recipes
• Method: One-pot stovetop
• Cuisine: American

Ingredients

• 1 Tbsp olive oil
• 1 medium onion, diced
• 2 carrots, peeled and sliced into coins
• 2 celery ribs, sliced
• 3 garlic cloves, minced
• 8 cups low-sodium chicken stock
• 2 cups cooked shredded chicken (rotisserie or poached)
• 2 cups egg noodles (or other small pasta)
• 1 small zucchini, halved lengthwise and thinly sliced
• 1 cup frozen peas (no need to thaw)
• 2 cups baby spinach
• 1 bay leaf
• 1 tsp dried thyme (or 2 tsp fresh)
• ½ tsp black pepper, plus more to taste
• 1–1½ tsp fine sea salt, to taste
• 1 Tbsp lemon juice (or to taste)
• Fresh parsley, chopped, for finish

What each ingredient does:
Olive oil: starts the aromatics. Onion/carrots/celery: sweet base. Garlic: savory depth. Stock: body and savory backbone. Chicken: protein + richness. Noodles: satisfying slurp. Zucchini/peas/spinach: color, fiber, fresh snap. Bay/thyme: herbal warmth. Pepper/salt: balance. Lemon: brightness. Parsley: fresh finish.
Pro tip: Use low-sodium stock so you can season perfectly at the end.

Substitutions & Swaps

• Aromatics: leeks for onion; add minced ginger for a zingy note.
• Protein: leftover turkey for an easy Turkey Noodle Soup; chickpeas for a meatless boost.
• Veg: swap zucchini with broccoli florets (for Chicken And Broccoli Soup energy), or corn if you’re out of peas.
• Starch: any Soup Noodle Recipes noodle works—egg noodles, small shells, rotini; or try Rice Noodle Soup (cook separately and add to bowls).
• Dairy/Fats: finish with a pat of butter for silkiness or skip for lighter.

Equipment Notes

A 5–6 quart heavy pot or Dutch oven is ideal for even heat and room for noodles to move. A wooden spoon prevents scratching. A ladle makes portioning easier. If using finer pasta, a spider strainer helps you add it back if cooked separately. No blender or special tools needed.

Step-by-Step

1. Build the base (5–6 min): Heat oil over medium. Sauté onion, carrots, and celery with a pinch of salt until glossy and fragrant; add garlic for 30 seconds. This bloom sweetens the soup.
2. Add broth & season (1 min): Stir in stock, bay leaf, thyme, pepper. Bring to a gentle boil; taste the broth now to gauge salt.
3. Chicken in (10 min): Add shredded chicken and simmer 10 minutes to mingle flavors. Keep a light simmer—rolling boils toughen meat.
4. Noodles next (6–8 min): Add egg noodles; cook just shy of package time. Stir occasionally so they don’t clump.
5. Fold in tender veg (3–4 min): Add zucchini and peas; simmer until zucchini is crisp-tender and peas are bright.
6. Finish with greens (1–2 min): Stir in spinach until just wilted. Off heat, remove bay leaf, add lemon juice and parsley.
7. Taste & adjust: Add salt, pepper, or more lemon until the broth pops. Rest 2 minutes so noodles settle.

Doneness cues: noodles are tender but springy; zucchini is fork-tender; spinach just wilted; steam rises steadily.

Make-Ahead, Storage & Reheating

• Make-ahead: Cook the soup base (through step 3) 1–2 days ahead.
• Fridge: 3–4 days in airtight containers. Noodles may soften—cook fresh ones separately and add when reheating.
• Freeze: Up to 3 months without noodles and spinach (add fresh after thawing).
• Reheat: Gentle stovetop over medium-low. Add a splash of stock or water and a squeeze of lemon to revive.

How to Lighten / Make It Creamy

• Lighten: Use extra zucchini ribbons, swap half the noodles for more veg, and finish with lemon only.
• Creamy: Off heat, stir in ¼ cup plain yogurt or a splash of evaporated milk. Temper dairy with warm broth to avoid curdling.

Toppings, Garnishes & Finishes

Crunch with toasted panko or garlic croutons; fresh lift with parsley or dill; heat with chili flakes or chili oil; tang with extra lemon.
Microcopy: A sprinkle, a swirl, a squeeze—your three-second upgrade.

Sides & Pairings

Crusty bread, simple green salad with lemon vinaigrette, or roasted broccoli. Sip sparkling water with citrus; if pairing wine, crisp whites like sauvignon blanc complement the bright herbs.

Scaling the Recipe

To double, use a larger pot (7–8 quarts) so noodles submerge freely; cook noodles a minute less to prevent over-softening. To halve, keep aromatics the same for flavor, then scale down stock, noodles, and chicken.

Nutrition & Dietary Notes

Balanced protein and fiber from chicken and veg; moderate sodium when using low-sodium stock. Contains gluten if using wheat noodles—sub rice noodles for GF. No common nut ingredients.

Troubleshooting

Too salty? Add water/stock and a squeeze of lemon.
Too bland? Add salt in small pinches, a little lemon, and fresh herbs; simmer 2 minutes.
Too watery? Simmer uncovered to reduce or stir in a cornstarch slurry (1 tsp + 1 Tbsp water).
Overcooked noodles? Add a handful of fresh noodles to restore texture and ladle in extra hot broth.

FAQs

Can I use frozen or precut ingredients? Yes—use frozen peas and prechopped mirepoix to cut prep.
Best protein/veg swaps? Turkey, chickpeas, corn, broccoli—whatever’s on hand.
How do I keep noodles from getting mushy? Cook separately and add to bowls, or undercook by 1 minute.
Dairy-free or gluten-free? Skip dairy finishes; choose rice noodles for GF.
How long does it keep/freeze? 3–4 days refrigerated; 3 months frozen (without noodles/spinach).

Variations

• Lemony Herb: Add zest and more lemon; finish with dill and parsley.
• Spicy Chipotle: Stir in minced chipotle in adobo; balance with a touch of honey and lime.
• Creamy Parmesan: Finish with grated Parmesan and a splash of milk or yogurt off heat.

Chef Notes / Test Kitchen Tips

Salt in stages—broth, after noodles, and after lemon—so flavors stay bright. Add tender veg late; they only need a couple minutes. Most batches finish between 23–27 minutes of simmer time after the initial sauté; don’t chase a rolling boil.

Conclusion

This pot delivers classic comfort with a fresh, green twist—and it fits busy nights. It reheats like a dream, so tuck away a container for tomorrow’s lunch. If you make it, leave a rating and share your favorite noodle swap!

When you’re ready for your next pot, keep the momentum going with our soup recipes.