Fresh Herb Chicken Noodle Soup Recipe
If you’ve been searching for that perfect bowl of comfort that feels like a warm hug on a chilly day, then you are absolutely going to love this Fresh Herb Chicken Noodle Soup Recipe. It’s the kind of soup that brings together the fresh brightness of herbs, tender shredded chicken, and perfectly cooked noodles all swimming in a flavorful broth that tastes like it’s been simmering for hours, even though it comes together in under an hour. Whether you’re nursing a cold, craving cozy homemade goodness, or just want an easy, nourishing meal, this Fresh Herb Chicken Noodle Soup Recipe will quickly become one of your go-to favorites in the kitchen.
Ingredients You’ll Need
Don’t let the simplicity of the ingredients fool you—each one plays an essential role in building the rich flavor, satisfying texture, and vibrant color that make this soup so irresistible. Fresh herbs provide an aromatic lift, while fresh vegetables add natural sweetness and body to the broth.
- 1 tablespoon olive oil: Adds a subtle richness and helps soften the veggies for a flavorful base.
- 1 small yellow onion, diced: Gives a gentle sweetness and depth to the broth once sautéed.
- 2 carrots, peeled and sliced: Contribute a natural sweetness and beautiful orange color.
- 2 celery stalks, sliced: Bring a bright, fresh crunch and classic soup flavor.
- 3 garlic cloves, minced: Provides a warm, aromatic punch that infuses the broth.
- 8 cups low-sodium chicken broth: The nourishing base that carries all the flavors together perfectly.
- 2 cups cooked shredded chicken: Tender protein that makes the soup hearty and satisfying.
- 1 bay leaf: Adds subtle herbal complexity to the simmering broth.
- 2 teaspoons chopped fresh thyme: Lends an earthy, slightly floral note.
- 1 teaspoon chopped fresh rosemary: Infuses a piney, resinous aroma to brighten every spoonful.
- 2 tablespoons chopped fresh parsley (plus more for garnish): Offers a fresh, peppery finish and vivid green color.
- Salt and black pepper to taste: Enhances all the flavors for a balanced taste.
- 6 ounces egg noodles or pasta of choice: Provides a tender, comforting bite that soaks up the broth beautifully.
- Juice of ½ lemon (optional): Adds a fresh, tangy brightness that lifts the entire soup.
How to Make Fresh Herb Chicken Noodle Soup Recipe
Step 1: Sauté the aromatic vegetables
Start by heating the olive oil in a large soup pot or Dutch oven over medium heat. Add diced onion, carrots, and celery, then cook for about 5 to 6 minutes until all the veggies are just softened and their flavors meld together beautifully. Toss in the minced garlic last and sauté for one more minute to release its fragrant aroma—the kitchen will start smelling amazing at this point!
Step 2: Build the broth with herbs and seasoning
Pour in the low-sodium chicken broth to the pot along with the bay leaf, fresh thyme, rosemary, salt, and pepper. Bring everything to a gentle boil, then reduce the heat allowing the soup to simmer for about 10 minutes. The fresh herbs will infuse the broth with layers of delicate flavor that make this Fresh Herb Chicken Noodle Soup Recipe truly special.
Step 3: Cook the noodles until just tender
Add your egg noodles or pasta of choice to the simmering broth, cooking them according to the package instructions—usually about 8 to 10 minutes. Cooking the noodles right in the broth means they soak up all those herbal flavors without ever becoming mushy.
Step 4: Combine chicken and fresh parsley
Stir in the cooked shredded chicken and chopped parsley, letting the soup simmer for another 2 to 3 minutes to warm everything through evenly. At this point, remember to remove the bay leaf—its job is done, and it can be discarded. If you love that little citrus kick, squeeze in the juice of half a lemon for a bright finish that complements the herbs beautifully.
How to Serve Fresh Herb Chicken Noodle Soup Recipe
Garnishes
To elevate your bowl even more, sprinkle some extra fresh parsley on top just before serving. It adds a vibrant burst of color and a fresh, slightly peppery finish that makes each spoonful feel extra special. Feel free to add a dash of freshly ground black pepper as well for a subtle zing.
Side Dishes
This soup pairs wonderfully with warm crusty bread or a slice of garlic toast to help you soak up every drop of that delicious broth. A simple mixed green salad with a light vinaigrette also complements the soup’s fresh herbal notes without overpowering the delicate flavors.
Creative Ways to Present
For a fun presentation, try serving the soup in a hollowed-out round sourdough bread bowl. It makes the meal feel cozy and a little festive. If you want to impress guests, sprinkle toasted pine nuts or a grating of Parmesan cheese on top for an unexpected layer of texture and flavor.
Make Ahead and Storage
Storing Leftovers
Leftover Fresh Herb Chicken Noodle Soup Recipe keeps really well in the refrigerator for up to 3 days. Store it in an airtight container to preserve those bright herbal flavors and tender textures. Just give it a good stir before reheating since the noodles can settle at the bottom.
Freezing
This soup freezes beautifully, although it’s best to freeze the broth and chicken separately from the noodles if possible. Freezing the noodles with the soup may result in a softer texture upon thawing. When ready to enjoy, thaw overnight in the fridge and reheat gently on the stovetop or microwave.
Reheating
Reheat your soup slowly over medium heat on the stovetop, stirring occasionally to prevent sticking. If it seems too thick after refrigeration, add a splash of chicken broth or water to loosen it up. Add fresh parsley or a squeeze of lemon juice after reheating to revive that bright, fresh flavor.
FAQs
Can I use other types of pasta instead of egg noodles?
Absolutely! This Fresh Herb Chicken Noodle Soup Recipe is quite flexible. You can substitute any small pasta shape like shells, fusilli, or even broken spaghetti. Just keep an eye on cooking times so the pasta doesn’t overcook.
Is it necessary to use fresh herbs? Can dried herbs be used instead?
Fresh herbs give the soup a vibrant flavor that’s hard to beat, but you can definitely use dried herbs if fresh aren’t available. Use about one-third of the amount listed for fresh herbs, and add them earlier in the cooking process to allow their flavors to develop.
Can I make this soup vegetarian or vegan?
This recipe is deliciously meaty, but to make a vegetarian or vegan version, simply swap the chicken broth for vegetable broth and omit the chicken. Add extra veggies or plant-based proteins like tofu or chickpeas to keep it hearty.
What’s the best way to shred cooked chicken?
The easiest way is to use two forks to pull apart the meat into bite-sized shreds. If you have a stand mixer, you can also pulse cooked chicken breasts on low speed for a few seconds for quick shredding.
Can I add extra vegetables to the soup?
Of course! This Fresh Herb Chicken Noodle Soup Recipe is a great base for all kinds of additions. Baby spinach, kale, peas, or corn can be stirred in toward the end of cooking for extra color, nutrition, and flavor.
Final Thoughts
Nothing beats the heartwarming goodness of this Fresh Herb Chicken Noodle Soup Recipe. It’s a perfect balance of fresh herbs, tender chicken, and flavorful broth that’s easy enough for a weeknight meal but special enough to share with loved ones. So go ahead, gather those simple ingredients, and bring a little sunshine and comfort into your kitchen with each delicious bowl.
Print
Fresh Herb Chicken Noodle Soup Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Low Lactose
Description
A comforting and flavorful fresh herb chicken noodle soup made with tender chicken, fresh herbs, and classic vegetables. This homemade soup is perfect for a cozy meal and can be easily customized with your favorite noodles and greens.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 8 cups low-sodium chicken broth
- 1 bay leaf
- 2 teaspoons chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- Salt and black pepper to taste
Main Ingredients
- 2 cups cooked shredded chicken (rotisserie or poached)
- 6 ounces egg noodles or pasta of choice
Finishing Touches
- 2 tablespoons chopped fresh parsley (plus more for garnish)
- Juice of ½ lemon (optional)
Instructions
- Sauté the Vegetables: In a large soup pot or Dutch oven, heat olive oil over medium heat. Add the diced onion, sliced carrots, and sliced celery. Sauté for 5–6 minutes until the vegetables are softened and fragrant. Then stir in the minced garlic and cook for an additional 1 minute.
- Add Broth and Herbs: Pour in the low-sodium chicken broth and add the bay leaf, chopped fresh thyme, chopped fresh rosemary, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Let it simmer gently for 10 minutes to develop flavors.
- Cook the Noodles: Add the egg noodles or your chosen pasta to the simmering soup. Cook according to package instructions until the noodles are just tender, approximately 8–10 minutes, stirring occasionally to prevent sticking.
- Incorporate Chicken and Parsley: Stir in the shredded cooked chicken and chopped fresh parsley. Allow the soup to simmer for another 2–3 minutes to heat the chicken through. Remove and discard the bay leaf.
- Finishing Touches and Seasoning: If using, add the juice of half a lemon to brighten the flavors. Taste the soup and adjust salt and pepper as needed. Serve hot, garnished with extra fresh parsley for a vibrant finish.
Notes
- For deeper flavor, simmer raw bone-in chicken in the broth for 30–40 minutes before shredding it.
- You can add a handful of baby spinach or kale at the end for extra nutrients and color.
- Use low-sodium broth to control salt levels.
- Leftovers store well in the refrigerator for up to 3 days and can be frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: American
