Easy Spring Vegetable Chicken Noodle Soup to Brighten Your Day

Ingredients

• 8 cups chicken broth (Use homemade or low-sodium store-bought for a rich flavor.)
• 2 cups cooked shredded chicken (Leftover roast chicken works wonderfully.)
• 3 cloves garlic (Mince finely.)
• 2 tablespoons fresh herbs (thyme, parsley) (Add for freshness.)
• 1 cup asparagus tips (Tender and crisp.)
• 1 cup peas (Fresh or frozen.)
• 1 cup baby carrots (Slice thinly.)
• 1 cup zucchini or yellow squash (Optional.)
• 8 ounces egg noodles or pasta of choice (Choose a tender noodle.)
• 1 tablespoon lemon juice or zest (For brightness.)
• to taste salt (Season as needed.)
• to taste freshly ground black pepper (Season as needed.)

Instructions

1. 1

   --- How to Make Spring Vegetable Chicken Noodle Soup ---

2. 2

   In a large soup pot over medium, pour in chicken broth and warm until steaming and aromatic, about 5 minutes.

3. 3

   Stir in minced garlic and fresh herbs, letting them infuse the broth for 3 minutes.

4. 4

   Drop in thinly sliced baby carrots, cooking until tender-crisp, about 4 minutes.

5. 5

   Stir in asparagus tips, peas, and zucchini, cooking until vibrant green and lightly tender, about 3 minutes.

6. 6

   Slide in egg noodles, stirring gently, and simmer until al dente, about 6–8 minutes.

7. 7

   Remove pot from heat, stir in lemon zest and juice, then season with salt and pepper.