Colorful Chicken and Vegetable Soup with Thin Noodles

A mild, colorful chicken and vegetable soup with angel hair noodles that kids love to spoon up. It is easy to prepare ahead: the soup can be cooked the day before, and the noodles are added only when reheating.

By yumbelo · 4 servings · 40 minutes

Ingredients

• 1 pc Onion
• 1 tbsp Cooking oil
• 400 g Chicken breast fillet
• 1.5 l Water
• 300 g Potatoes
• 3 pc Carrots
• 1 pc Red bell pepper
• 1 pc Zucchini
• 150 g Peas (frozen)
• 100 g Thin egg noodles
• 0.5 bunch Parsley
• Salt

Method

1. Peel and dice the onion. Peel the carrots and cut them into thin slices. Peel the potatoes and cut them into small cubes. Wash the bell pepper and zucchini and cut them into small cubes. Rinse the chicken breast, pat it dry and cut it into small pieces.
2. Heat the oil in a large pot. Sear the onion and chicken pieces in it for about 3 minutes, until the outside of the meat is light.
3. Add the water, along with the potatoes and carrots, bring to a boil and simmer over medium heat for about 10 minutes.
4. Add the bell pepper, zucchini and frozen peas to the pot and simmer for another 5 minutes.
5. Break the thin egg noodles into the soup and cook for about 6 to 8 minutes, until they are tender. Season with salt.
6. Finely chop the parsley, sprinkle it over the soup and serve hot.