This hearty Chicken and Vegetable Noodle Soup brings together tender chicken breast, vibrant bell peppers, crisp cabbage, and sweet carrots in a savory, soy‑infused broth. The addition of butter‑enriched pasta and a hint of corn starch creates a slightly thickened consistency that coats the vegetables and chicken perfectly, making each spoonful deeply satisfying. Fragrant garlic and sautéed onion lay the foundation, followed by the bright colors of red, yellow, and green peppers, all simmered until just tender. With simple seasonings—salt, black pepper, and a dash of soy sauce—this soup highlights the natural flavors of fresh ingredients while delivering comforting warmth and nourishing balance.
Preparation, Cook, and Total Times
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Preparation Time: 20 minutes (chopping, seasoning, and mise en place)
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Cook Time: 40 minutes (sautéing, simmering, and pasta cooking)
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Total Time: 1 hour
Yield
Serves 6 people generously as a main course, or 8 as a starter.
Cuisine
A fusion of Eastern European home‑style soup and light Asian noodle soup influences.
Full List of Ingredients
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1 medium onion, finely chopped
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3 cloves garlic, minced
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300 g cabbage, thinly sliced
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100 g red bell pepper, diced
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100 g yellow bell pepper, diced
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100 g green bell pepper, diced
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1 medium carrot, peeled and sliced
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5 g salt (for vegetables)
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3 g freshly ground black pepper (for vegetables)
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50 ml soy sauce
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10 g corn starch, for broth
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3 L water (or light chicken stock)
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10 g salt (for broth)
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250 g small pasta shapes (e.g., ditalini or small shells)
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40 g unsalted butter
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400 g chicken breast fillets, cut into bite‑sized pieces
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5 g salt (for chicken)
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3 g freshly ground black pepper (for chicken)
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15 g corn starch, for chicken
Step‑by‑Step Cooking Directions
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Season and Coat the Chicken:
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In a medium bowl, toss the chicken pieces with 5 g salt, 3 g pepper, and 15 g corn starch until evenly coated. Set aside for 5 minutes to allow the starch to adhere.
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Sauté Aromatics:
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Heat a large soup pot over medium heat. Add the butter and let it melt, swirling to coat the bottom.
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Add the chopped onion and cook, stirring occasionally, until translucent (5 minutes).
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Stir in the minced garlic and sauté for 30 seconds, until fragrant.
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Brown the Chicken:
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Increase heat to medium‑high. Add the starch‑coated chicken pieces in a single layer, working in batches if necessary.
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Cook for 2–3 minutes per side, until the edges just begin to color. Remove browned chicken to a plate and set aside.
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Cook the Vegetables:
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To the same pot, add the sliced carrot, red, yellow, and green peppers, and cabbage. Season with 5 g salt and 3 g pepper.
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Sauté for 4–5 minutes, stirring occasionally, until the vegetables start to soften but retain some bite.
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Build the Broth:
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Pour in 3 L water (or a mix of water and light chicken stock for extra flavor).
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Stir in 50 ml soy sauce. Bring to a gentle boil over high heat.
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Thicken the Soup Base:
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In a small bowl, whisk 10 g corn starch with 50 ml cold water to create a slurry with no lumps.
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Once the broth boils, reduce heat to medium and stir in the corn starch slurry. Simmer for 2–3 minutes until the soup lightly thickens.
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Return Chicken & Simmer:
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Return the browned chicken pieces to the pot. Reduce heat to low, cover, and let simmer for 15 minutes, stirring occasionally, so the chicken cooks through and absorbs flavors.
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Cook the Pasta:
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In a separate saucepan, bring salted water to a boil.
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Add the pasta and cook until just al dente, following package directions (usually 8–10 minutes). Drain well.
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Combine and Finish:
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Stir the cooked pasta into the soup pot. If the soup is too thick, add a ladle of hot water or stock to reach your desired consistency.
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Taste and adjust seasoning—add more salt, pepper, or soy sauce as needed.
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Serve:
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Ladle hot soup into deep bowls, ensuring each serving has a balance of chicken, vegetables, and pasta. Garnish with freshly ground black pepper or chopped fresh parsley, if desired.
Nutritional Information (Per Serving, Approximate)
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Calories: 380 kcal
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Protein: 28 g
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Total Fat: 10 g (Saturated Fat: 5 g)
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Carbohydrates: 40 g (Dietary Fiber: 4 g; Sugars: 6 g)
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Sodium: 900 mg (variable by stock and soy sauce)
Origins and Popularity of the Recipe
Hearty vegetable and chicken soups have roots in both Eastern European peasant cooking and Asian noodle traditions. In Eastern Europe, simple ingredients like cabbage, carrots, and onions were simmered with meats to stretch ingredients during lean seasons. Meanwhile, thin noodle soups in East Asia combine protein, starch, and vegetables in a comforting broth. This recipe marries both traditions—using pasta as the starch and soy sauce for umami—creating a cross‑cultural favorite beloved for its flexibility and wholesomeness.
Reasons Why You’ll Love This Recipe
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Balanced Nourishment: Protein, veggies, and carbs in one bowl.
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Flavor Depth: Butter, soy sauce, and browned chicken create a complex, savory broth.
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Textural Contrast: Tender chicken, crisp‑tender vegetables, and al dente pasta.
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Customizable: Swap pasta for rice or rice noodles; use different vegetables.
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Make‑Ahead Friendly: Soups deepen in flavor after a day in the fridge.
Health Benefits
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Lean Protein: Chicken breast is high in protein and low in fat.
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High in Fiber: Cabbage, carrots, and bell peppers support digestive health.
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Antioxidants: Bell peppers and cabbage deliver vitamins A and C.
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Gut Health: Garlic and onions contain prebiotic fibers supporting gut flora.
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Hydration & Electrolytes: The broth contributes to overall hydration and mineral balance.
Serving Suggestions
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Bread Accompaniment: Warm crusty bread, garlic toast, or buttered rolls.
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Side Salad: A crisp green salad with lemon vinaigrette to cut richness.
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Condiment Options: Offer chili oil, hot sauce, or a dollop of sour cream for variety.
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Cheesy Topping: Sprinkle grated Parmesan or crumbled feta for extra savory notes.
Cooking Tips
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Even Chicken Pieces: Cut chicken into uniform sizes for consistent cooking.
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Vegetable Prep: Don’t overcook the vegetables; aim for tender‑crisp to retain nutrients.
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Starch Slurry Accuracy: Always mix corn starch with cold water to prevent lumps.
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Flavor Adjustment: Taste mid‑simmer and tweak soy sauce or salt to balance umami and saltiness.
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Gentle Simmer: Keep the soup at a low boil to avoid breaking down pasta and vegetables too much.
Variations to Try
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Spicy Touch: Add sliced chili peppers or a dash of chili paste during cooking.
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Herb Infusion: Stir in fresh thyme, rosemary, or dill at the end.
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Creamy Version: Swirl in 100 ml heavy cream or coconut milk just before serving.
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Gluten‑Free Adaptation: Use rice noodles or gluten‑free pasta; ensure soy sauce is gluten‑free.
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Seafood Twist: Replace chicken with chunks of firm fish or shrimp added in the last 5 minutes.
Conclusion
This Chicken and Vegetable Noodle Soup stands out as a complete, one‑pot meal that’s both effortless and deeply satisfying. Its melding of Eastern European heartiness and Asian‑inspired umami makes it a versatile favorite that feels both familiar and exciting. Whether served on a busy weeknight or a relaxed weekend, this soup promises comfort, nutrition, and the joy of homemade cooking in every bowl.
Comprehensive FAQ
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Can I use chicken thighs instead of breast?
Yes—thighs add extra moisture and flavor; adjust cooking time to ensure they’re tender. -
Is it better to use stock or water?
Stock intensifies flavor, but water works if you season well—consider adding bouillon if needed. -
How do I prevent pasta from getting too soft?
Cook pasta separately and add just before serving to maintain al dente texture. -
Can I freeze the soup?
Yes—cool completely, then freeze in portions for up to 3 months. Thaw overnight in the fridge. -
Why did my soup become cloudy?
Vigorous boiling can emulsify fats; simmer gently and skim any foam or fat from the surface. -
How can I reduce sodium?
Use low‑sodium stock, reduce soy sauce, and substitute with salt‑free seasoning blends. -
What can I substitute for corn starch?
Use arrowroot powder or tapioca starch at a 1:1 ratio for thickening. -
My vegetables turned mushy—what went wrong?
Reduce simmer time or cut vegetables into larger pieces to maintain texture. -
Can I make this in a slow cooker?
Yes—sauté chicken and vegetables first, then transfer to slow cooker with liquids; cook on Low for 4–6 hours. -
What garnishes work best?
Fresh herbs (parsley, cilantro), a squeeze of lemon juice, or a swirl of flavored oil enhance freshness.