How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Vegetable Chicken Noodle Soup ?

You need 7 ingredients. The key ingredients include: 1-1/2 quarts chicken stock, 2 carrots, peeled and cut into small dice, 1 tsp. dried tarragon, 1 cup thin egg noodles, and more.

Is Vegetable Chicken Noodle Soup suitable as pasta & noodles?

Yes, Vegetable Chicken Noodle Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

How do I store leftover Vegetable Chicken Noodle Soup ?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Chicken Noodle Soup Recipe

Name: Vegetable Chicken Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 quarts chicken stock; 2 carrots, peeled and cut into small dice; 1 tsp. dried tarragon; 1 cup thin egg noodles; 1/2 lb. boneless, skinless chicken breasts, halves, cut into thin strips; 1-1/2 cups frozen peas; 3/4 lb. asparagus, tips cut 1 inch long, stalks thinly sliced, or broccoli florets

Warm up with this hearty Vegetable Chicken Noodle Soup recipe. Made with chicken, carrots, tarragon and thin egg noodles. Easy step-by-step instructions…

This Vegetable Chicken Noodle Soup relies on simple, everyday ingredients such as quarts chicken stock, dried tarragon, thin egg noodles and frozen peas. It comes together quickly and makes 4 servings, at about 415 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Pasta & Noodles

Servings: persons

1-1/2 quarts chicken stock
2 carrots, peeled and cut into small dice
1 tsp. dried tarragon
1 cup thin egg noodles
1/2 lb. boneless, skinless chicken breasts, halves, cut into thin strips
1-1/2 cups frozen peas
3/4 lb. asparagus, tips cut 1 inch long, stalks thinly sliced, or broccoli florets

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
415 kcal
Category
Pasta & Noodles

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