Chunky Chicken and Vegetable Soup

This is the juiciest chicken ever, swimming in a hearty, herb-infused broth that's brimming with onions, carrots, green beans, corn, and bell peppers. There's also hint of parmesan cheese, which adds undeniable depth. One pot, 30 minutes. And you can use whatever veggies you have - fresh or frozen.

This might be the most versatile soup ever. You seriously can use ANY vegetable you want. I used what I had, including a can of Mexicorn (corn with bell peppers; which knocked out two vegetables in one step). And the broth is insanely flavorful thanks to the vegetables, parmesan, dried herbs, tomato paste, and Worcestershire sauce.

I also love that the noodles cook right in the broth. Not only is that one less pot to clean, the noodles absorb all the flavor of the soup. Win, win.

Chunky Chicken and Vegetable Soup

1 tablespoon olive oil or ghee or butter
1/2 cup chopped red onion
1/2 cup chopped carrots
1/2 cup chopped fresh or frozen green beans
1 pound boneless skinless chicken (white or dark meat, or a combo), cut into bite-size pieces
2 cloves garlic, minced
1 teaspoon dried parsley
1 teaspoon dried basil
Salt and ground black pepper
4 cups chicken broth
2 tablespoons grated parmesan cheese, plus more for serving
1 tablespoon tomato paste
1 teaspoon Worcestershire sauce
8 ounces egg noodles, any size, any variety
1/2 cup canned or frozen corn, or canned Mexicorn

Heat the oil in a large saucepan over medium heat. Add the onion, carrots and green beans and cook for 3 to 5 minutes, until soft. Add the chicken and cook for 3 to 5 minutes, until golden brown on all sides. Add the garlic and cook for 1 minute. Add the parsley, basil, 1/2 teaspoon salt, 1/4 teaspoon black pepper and stir to coat. Cook for 1 minute, until the herbs are fragrant. Add the broth, parmesan cheese, tomato paste, and Worcestershire sauce and bring to a simmer. Add the egg noodles and cook for 7 to 10 minutes, until the noodles are tender. Stir in the corn and cook for 1 to 2 minutes to heat through. Season to taste with salt and pepper. Ladle the soup into bowls and top with the green onions. Serve with extra parmesan cheese on the side.
Serves 4