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light and filling

Chicken noodle soup with vegetables

An everyday dish for 2, ready in 35 minutes, around $2.74 a serving. People actually plan it with Popotam, and it's in season in October.

35mintotal
≈ $2.74a serving
360kcalper serving
37gof protein
In season in OctoberFreezes well
Let's cook
Chicken noodle soup with vegetables, a serving idea
AI-generated image · Serving idea

Step-by-step recipe

check things off as you go

  1. Peel the vegetables

    Peel the carrots and cut them into thick 1 cm rounds. Wash the celery and cut it into 3 cm pieces. Peel the onion and cut it into four wedges.

  2. Cook the onion

    In the saucepan over medium heat with a drizzle of oil, cook the onion for 2 min until it turns translucent. Add the thyme and stir.

  3. Add the vegetables and broth

    Add the carrots and celery to the saucepan. Add 1 L of hot water and crumble in the two chicken bouillon cubes. Bring to a boil.

    Tip · For a more flavorful broth, crush the bouillon cubes lightly between your fingers before adding them.

  4. Cook the vegetables

    Lower the heat to keep a gentle boil. Cook for 15 min, covered, until the carrots are tender.

  5. Add the chicken

    Cut the chicken breast into 2 cm pieces. Add them to the saucepan and cook for 8 min over medium heat, until the chicken is white all the way through.

  6. Cook the noodles

    Add the pasta to the saucepan and cook for 8 min over medium heat, stirring now and then. Taste to check that the pasta is done.

    Tip · If the soup gets too thick, add a little hot water once the pasta is done.

  7. Adjust the seasoning

    Turn off the heat. Add the chopped parsley and season lightly with salt and pepper. Let it rest for 2 min before serving.

And there you go, it's readyCheck off every step to celebrate.

The questions you're asking

short answers, numbers you can check

How many calories in a serving?

One serving has about 360 kcal. 45% comes from carbs, 41% from protein and 10% from fat.

40 gCarbs
37 gProtein
4 gFat
Per serving (the dish for 2, divided by 2)
Energy360 kcal
Protein37 g
Carbs40.2 g
of which sugars9.2 g
Fat4 g
of which saturated fat1.4 g
Fiber6 g
Salt6 g

Worked out ingredient by ingredient with the ANSES Ciqual 2025 table, never written by an AI. It's an estimate: veggie sizes and brands make the numbers vary.

How much does it cost?

About $2.74 a serving, adding up the average prices of the ingredients you need to buy.

≈ $5.48for 2 people
≈ $2.74a serving

Pantry salt, oil and spices aren't counted. Your store and your brands will move the total, but the ballpark is right.

How long does it keep?

2 days in the fridge, in a closed container, once cooled within two hours. And it freezes really well.

2 daysin the fridge
Very wellin the freezer, thaw it in the fridge the day before

Times Popotam uses for meal prep, based on ANSES guidance, rounded down. The details: how long cooked dishes keep.

and the rest of the week?

Popotam plans your whole week

Lunch and dinner, with dishes like this one, based on your tastes, your time and your budget. The grocery list is sorted by aisle. Free, no account.

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