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
Scale
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
