How do I store this soup?

According to MenuCochon: Refrigerate in an airtight container for up to 3–4 days.

According to MenuCochon: Yes, but it's best without the pasta since it can turn soft after freezing.

What substitutions can I make?

According to MenuCochon: Swap bell pepper for zucchini, add peas, or use turkey instead of chicken.

Chicken Vegetable Noodle Soup (with Macaroni)

Name: Chicken Vegetable Noodle Soup (with Macaroni)
Prep time: 20 min
Cook time: 70 min
Total time: 95 min
Yield: 6 bols
Cuisine: Québécoise
Ingredients: 2 tbsp olive oil; 600 g boneless chicken (breast or thighs) (cut into small pieces); 1 onion (chopped); 1 bell pepper (small dice); 2 stalks celery (diced); 2 carrots (diced or sliced); 2 cloves garlic (minced (optional but recommended)); 1800 ml chicken broth; 410 g macaroni (dry); 2 tbsp parsley (chopped (or to taste)); salt (to taste); black pepper (to taste)

Prep20 min

Cook70 min

Servings6

DifficultyEasy

By Menucochon|

February 7, 2026

|Updated: Feb 7, 2026

This chicken-vegetable noodle soup is the kind of comfort food that makes the whole kitchen smell like home. The key move is searing the chicken in olive oil first—those browned bits at the bottom of the pot add real depth to the broth. With onion, bell pepper, celery, carrots, and a handful of parsley, you get a colorful, hearty soup that's perfect for busy nights and leftover lunches. The macaroni makes it extra filling, so it truly eats like a meal.

Preparation

Instructions

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Sear the chicken
Heat olive oil in a large pot over medium-high heat. Add the chicken pieces and let them sit briefly so they brown—this builds flavor for the whole soup. Stir and cook until the chicken is no longer pink.
If the pot is crowded, sear in two batches so the chicken browns instead of steaming.
Add parsley and vegetables
Stir in parsley, onion, bell pepper, celery, and carrots. Cook for 5–7 minutes, stirring, to soften the vegetables and release their aromas, which enriches the broth later.
Add garlic in the last minute so it stays fragrant and doesn't burn.
Pour in the broth
Add the chicken broth. Scrape the bottom of the pot to lift any browned bits—those are pure flavor. Season lightly with salt and pepper, keeping in mind the broth may already be salty.
Taste before adding much salt—you can always adjust at the end.
Bring to a rolling boil
Turn the heat to high and bring the soup to a strong boil. This quickly heats everything through and gets the cooking momentum going.
Partially cover to speed things up, but watch closely to prevent boil-overs.
Cook the macaroni, then simmer
Add the dry macaroni once the broth is boiling. Stir immediately so it doesn't stick. When it returns to a boil, reduce to medium and simmer for about 60 minutes, stirring occasionally, until the vegetables are very tender and the soup tastes nicely 'mellowed' and developed.
If it thickens too much (pasta drinks broth!), add a little hot water or extra broth as needed.
Adjust and serve
Taste and adjust seasoning. For a soupier texture, add more broth; for a thicker soup, simmer uncovered for 5–10 minutes to concentrate the flavors. Serve hot with an extra sprinkle of parsley if you like.
Fresh parsley right before serving brightens everything up.

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Our Tips

Chef's tips for making this recipe

The key move is searing the chicken in olive oil first—those browned bits at the bottom of the pot add real depth to the broth.

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Serving Suggestions

Serve it piping hot with crackers or buttered bread (or go all-in with a grilled cheese). It tastes even better the next day once the flavors meld. If you're planning leftovers, remember pasta absorbs broth—just add a splash of broth or hot water when reheating to bring it back to the perfect consistency.