Herbed Chicken Noodle Soup Recipe

There’s something deeply comforting about a bowl of chicken noodle soup, especially when it’s made from scratch, full of vibrant flavors, and infused with herbs. This herbed chicken noodle soup recipe is not just a meal; it’s a hug in a bowl, perfect for those chilly days when you need something to soothe your body and soul. The beauty of this recipe lies in the balance of tender chicken, fresh vegetables, perfectly cooked noodles, and a savory broth, all elevated by a wonderful blend of herbs.

What sets this soup apart is the aromatic touch of fresh herbs, like thyme, rosemary, and parsley, which infuse the broth with layers of flavor, making it more than just a basic chicken soup. Whether you’re under the weather, craving something wholesome, or simply want a hearty meal, this herbed chicken noodle soup will check all those boxes. And the best part? It’s super easy to make and packed with nutrition.

Let’s dive into the details, from ingredients to the last spoonful!

Herbed Chicken Noodle Soup Recipe

Ingredients Needed

The ingredients for this herbed chicken noodle soup come together to create a beautiful, balanced dish. Here’s a list of what you’ll need:

• Chicken (about 2-3 boneless, skinless chicken breasts or thighs): The backbone of this soup, providing both protein and a deep, savory flavor.
• Carrots (2-3 medium, peeled and sliced): These add a slight sweetness and texture to the soup.
• Celery (2 stalks, chopped): Celery offers a light, refreshing crunch, contributing to the soup’s flavor base.
• Yellow onion (1 medium, chopped): Onions bring depth and an essential savory flavor to the broth.
• Garlic (3-4 cloves, minced): The garlic adds a fragrant kick and a warming note.
• Chicken broth (6-8 cups): You’ll need a good-quality chicken broth as the foundation of your soup. Homemade is ideal, but store-bought works just as well.
• Egg noodles (about 2 cups, or more depending on preference): Egg noodles are light and absorb the flavors beautifully.
• Herbs: Fresh thyme (1 tsp), fresh rosemary (1 tsp), fresh parsley (1 tbsp), and bay leaves (2) are essential for creating that aromatic herb flavor. You can use dried versions if necessary, but fresh herbs bring a richer, more vibrant flavor.
• Salt and pepper: To taste, but don’t underestimate the importance of seasoning. Proper salt can elevate the entire soup.
• Olive oil (2 tbsp): For sautéing your vegetables and adding richness to the base.
• Lemon juice (1-2 tsp, optional): A touch of acidity at the end brightens up the flavors and adds complexity to the broth.

Cooking Instructions

Now that we have the ingredients, let’s walk through the cooking process. Don’t worry – it’s simpler than it sounds, and the results are truly worth it.

1. Prepare The Chicken

   • If you’re using whole chicken breasts or thighs, start by poaching the chicken. In a large pot, bring about 6 cups of chicken broth to a boil. Add the chicken, reduce the heat, and simmer for 15-20 minutes or until the chicken is cooked through and tender.
   • Once cooked, remove the chicken from the pot and shred it using two forks. Set aside.

2. Sauté The Aromatics

   • While the chicken is cooking, heat 2 tablespoons of olive oil in another large pot over medium heat.
   • Add the chopped onion, carrots, and celery, and sauté for 5-7 minutes until the vegetables begin to soften.
   • Add the minced garlic and cook for another 1-2 minutes, stirring constantly to avoid burning the garlic.

3. Simmer The Soup

   • Pour in the remaining chicken broth and bring it to a simmer.
   • Add the shredded chicken, bay leaves, rosemary, thyme, and parsley to the pot. Stir well to combine.
   • Let the soup simmer on low heat for about 15 minutes to let the flavors meld together.

4. Add The Noodles

   • Now, add the egg noodles to the pot. Stir and let the soup cook for another 8-10 minutes or until the noodles are tender. You may want to check the noodles for doneness as they can cook quickly.

5. Season And Finish

   • Season the soup with salt and pepper to taste. For an added flavor boost, squeeze a little lemon juice into the soup to bring out the freshness of the herbs.
   • If you want a richer broth, feel free to add a splash of cream or a tablespoon of butter at this point.

6. Serve

   • Remove the bay leaves and serve the soup hot, garnished with extra fresh parsley if you like. A slice of crusty bread on the side makes the perfect addition.

Ingredient Insights

Let’s take a closer look at some of the ingredients in this recipe and why they’re so important:

• Chicken: Opting for boneless, skinless chicken breasts or thighs ensures tenderness and ease of preparation. Thighs will give you a slightly richer flavor and are harder to overcook compared to breasts, but either works well. If you have leftover rotisserie chicken, it can be a great shortcut here.
• Carrots and Celery: These classic ’mirepoix’ vegetables form the aromatic base of the soup. They provide both sweetness and depth to the broth, acting as a canvas for the herbs and spices.
• Herbs: Fresh thyme and rosemary are savory and earthy, which complement the richness of the chicken, while parsley adds brightness. Together, they elevate the broth into something much more complex. Fresh herbs give a vibrant, clean taste, but if you’re in a pinch, dried herbs will do just fine.
• Egg Noodles: These noodles are perfect for this soup because they have a light texture that doesn’t overpower the broth. They absorb the flavors of the soup without getting too soggy.

Expert Tips

• Broth matters: If you can make homemade chicken broth, it will be the game changer in this recipe. It’s not only more flavorful but also healthier. Otherwise, opt for a low-sodium, high-quality store-bought option.
• Don’t overcook the noodles: Add the noodles towards the end of the cooking process. Overcooking can lead to mushy noodles that soak up all the broth, leaving you with a dry soup. Keep an eye on them!
• Herb bundles: To make it easier to remove herbs after cooking, tie your fresh thyme, rosemary, and bay leaves together with kitchen twine. This way, you can easily fish them out before serving.
• Leftovers: This soup makes fantastic leftovers, but the noodles can soak up a lot of broth. If storing for later, consider keeping the noodles and broth separate and combining them when reheating to avoid overly soft noodles.

Recipe Variations

While this herbed chicken noodle soup is delicious as is, here are a few ways to tweak it based on personal preferences or what you have on hand:

• Add greens: Throw in some leafy greens like spinach, kale, or Swiss chard for added nutrients. Add them in the last few minutes of simmering to wilt them down.
• Swap the noodles: If you prefer gluten-free, try rice noodles, quinoa, or even spiralized zucchini for a low-carb option.
• Spicy twist: Add a pinch of red pepper flakes or a splash of hot sauce for a little heat. It pairs wonderfully with the herbal flavors.
• Herb change-up: Swap thyme for sage or tarragon for a slightly different flavor profile.
• Creamy version: For a richer, creamier soup, stir in a little heavy cream or half-and-half right before serving.

Final Words

This herbed chicken noodle soup is an example of how simple ingredients can come together to create something truly comforting. It’s the kind of soup you want to make in large batches, not only for its flavor but for its ability to bring warmth to every spoonful. The fresh herbs elevate it from your standard chicken noodle soup to something that feels special and homemade, and the ease of making it means it’s a dish you can turn to again and again.