Healthy Chicken Noodle Soup with All the Vegetables

This is one spectacular pot of joy. Tender noodles, moist chicken and colorful vegetables, all swimming in the most luscious, herby broth. Super easy, undeniably healthy, and ready in less than 30 minutes.

Here's why this chicken is so incredibly moist and fabulous: it's cooked right in the broth with the herbs and vegetables. Unlike regular poached chicken (simmered in plain old water), this chicken is infused with oregano, basil, thyme, onion, garlic, carrots, and bell pepper - right from the beginning.

I adore the combination of vegetables I chose for this soup, but you can certainly add any vegetables you like (or already have handy). Green bell peppers, green beans, zucchini, yellow squash, mushrooms, and frozen peas all make great choices.

Healthy Chicken Noodle Soup with All the Vegetables

8 ounces egg noodles (I used yolk-free noodles)
1 tablespoon olive oil
1/2 cup chopped yellow onion
1/2 cup chopped carrots
1 red bell pepper, seeded and chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
Salt and ground black pepper
4 cups chicken broth or chicken stock
1 tablespoon tomato paste
2 large boneless skinless chicken breasts (about 5-ounces each)
1/2 cup frozen corn, keep frozen until ready to use
1/4 chopped green onions

Cook the egg noodles according to the package directions. Drain and set aside.
Meanwhile, heat the oil in a large stock pot over medium heat. Add the onion, carrots and bell pepper and cook for 5 minutes, until the vegetables soften. Add the garlic and cook for 1 minute. Add the oregano, basil, thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat. Cook for 1 minute, until the herbs are fragrant.
Add the broth and tomato paste and bring to a simmer. Add the chicken and simmer for 10 to 12 minutes, until the chicken is cooked through. Use two forks to shred the chicken directly into the soup. Add the cooked noodles and corn and cook for 1 minute to heat through. Season to taste with salt and pepper. Top with green onions before serving.
Serves 4