Looking for a delightful twist on a classic comfort food? This Spring Vegetable Chicken Noodle Soup is a lighter, brighter version of your favorite Healthy Chicken Noodle Soup. It’s easy to make and packed with fresh, seasonal flavors you’ll love.
Key Ingredients & Substitutions:
- Chicken: Use boneless, skinless chicken breast or thighs.
- Noodles: Egg noodles are traditional, but you can use whole wheat or gluten-free pasta.
- Spring Vegetables: Asparagus, snap peas, and spinach add freshness. Feel free to swap with other quick-cooking spring greens like chopped kale.
- Broth: Low-sodium chicken broth is best. Vegetable broth works for a lighter flavor.
Ingredients:
Main:
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
- 1 medium yellow onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 6 cups low-sodium chicken broth
- 4 ounces egg noodles
- 1 cup chopped asparagus (about 1-inch pieces)
- 1 cup sugar snap peas, trimmed
- 2 cups fresh spinach
Spices:
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- Salt and freshly ground black pepper to taste
How Much Time Will You Need?
- Total Time: 40 minutes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Servings: 4
- Tools: Large pot or Dutch oven, cutting board, knife.
Step-by-Step Instructions:
1. Sauté the Chicken
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and cook until lightly browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
2. Cook the Aromatics
Add the chopped onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes, stirring occasionally. This builds the flavorful base for your Healthy Chicken Noodle Soup.
3. Simmer the Broth and Spices
Pour in the chicken broth and stir in the dried thyme and oregano. Bring the mixture to a boil, then reduce heat to a simmer. Cover and let it cook for 10 minutes to allow the flavors to meld.
4. Add Noodles and Chicken
Stir in the egg noodles and return the cooked chicken to the pot. Continue to simmer for another 5-7 minutes, or until the noodles are almost tender.
5. Incorporate Spring Vegetables
Add the asparagus and sugar snap peas to the soup. Cook for 2-3 minutes, just until they are bright green and tender-crisp. You want them to retain their fresh snap.
6. Wilt in the Spinach and Season
Remove the pot from the heat and stir in the fresh spinach. The residual heat will wilt the spinach perfectly. Season generously with salt and freshly ground black pepper to taste. Your delicious Spring Vegetable Chicken Noodle Soup is ready!
Variation Ideas:
- Add a squeeze of fresh lemon juice at the end for an extra bright flavor.
- Stir in some fresh dill or parsley for added herb notes.
- Include a dash of red pepper flakes for a subtle kick.
- For a creamy touch, stir in a spoonful of plain Greek yogurt (not dairy-free) just before serving.
Storage Instructions:
Store leftover Spring Vegetable Chicken Noodle Soup in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm on the stovetop over medium-low heat or in the microwave until heated through. You might need to add a splash of extra broth as the noodles can absorb liquid.
Frequently Asked Questions (FAQ):
Can I use pre-cooked chicken?
Yes, you can add shredded pre-cooked chicken during step 4 to shorten cooking time.
What other vegetables can I add?
Feel free to include mushrooms, zucchini, or green beans for more variety.
Is this soup freezer-friendly?
It’s best enjoyed fresh, as noodles can get mushy when frozen and thawed. If freezing, consider cooking noodles separately.
How can I make this soup heartier?
Add a can of drained cannellini beans or some diced potatoes along with the carrots and celery.
Can I make this soup gluten-free?
Absolutely, just use your favorite gluten-free pasta or rice noodles.