If you’re searching for the ultimate bowl of comfort, look no further than Fresh Herb Chicken Noodle Soup. This recipe is a nourishing twist on a classic favorite, brimming with tender chicken, vibrant vegetables, and a bright finish of fresh herbs. It’s the kind of soup that warms you from the inside out and fills your kitchen with the coziest aroma. Whether you’re feeling under the weather, need a quick family meal, or just want a taste of homemade goodness, this is the soup you’ll want to have simmering on your stove all year round.
Ingredients You’ll Need
These simple but essential ingredients are the secret behind the irresistible flavor and heartiness of Fresh Herb Chicken Noodle Soup. Every component plays its part, from the base of aromatic veggies to the finishing sprinkle of fresh herbs—each one brings color, texture, and that classic homemade touch.
- Olive oil: Adds a subtle richness and helps soften the vegetables right from the start.
- Onion: Brings a mellow sweetness and depth to the soup base as it cooks down.
- Carrots: Offer pops of color and a gentle natural sweetness in every spoonful.
- Celery: Adds crunch and an earthy undertone that balances the flavors.
- Garlic: Infuses the broth with aromatic warmth and savory notes.
- Chicken broth: The backbone of the soup—use a quality broth for the richest flavor.
- Cooked shredded chicken: Rotisserie chicken is perfect for convenience and tender, juicy bites.
- Bay leaves: Lend a subtle, herbal fragrance that deepens the broth’s flavor as it simmers.
- Salt: Essential for bringing out all the savory flavors in the pot.
- Black pepper: Adds a gentle kick and balances the other seasonings.
- Egg noodles: Classic, slightly chewy noodles soak up all the delicious broth.
- Fresh parsley: Brightens the soup and adds a fresh, herby note right at the end.
- Fresh dill: Gives a signature pop of flavor and a hint of springtime.
- Fresh thyme: Earthy and aromatic, thyme brings the herbs together beautifully.
- Lemon juice: A squeeze of lemon lifts all the flavors and adds a sunny zing.
How to Make Fresh Herb Chicken Noodle Soup
Step 1: Sauté the Vegetables
Start by heating the olive oil in a large soup pot over medium heat. Add the diced onion, sliced carrots, and celery. Cook these together, stirring occasionally, until the vegetables have softened and the onions are translucent—about 5 minutes. This step is where the base flavors begin to build, so take your time and enjoy the aroma as the vegetables sizzle.
Step 2: Add the Garlic
Stir in the minced garlic and cook for just one minute more. Garlic cooks quickly, so keep an eye on it and don’t let it burn—it should release its fragrance and infuse the oil and veggies with extra savory depth.
Step 3: Build the Broth
Pour in the chicken broth, then add the cooked, shredded chicken, bay leaves, salt, and black pepper. Stir everything together, increase the heat, and bring the pot to a gentle boil. Once it’s bubbling, lower the heat and let the soup simmer for 15 minutes. This is where all the flavors meld, and the broth gets its signature savory taste.
Step 4: Add the Noodles
Next, toss in the egg noodles. Let them cook in the simmering broth for about 7 to 8 minutes, or until they’re just tender but not mushy. The noodles will absorb some of the broth’s flavor, making every bite satisfying and packed with goodness.
Step 5: Finish with Herbs and Lemon
Right before serving, stir in the chopped parsley, dill, and thyme, along with the juice of half a lemon. These fresh herbs transform the soup, giving it a burst of color and an irresistible aroma, while the lemon juice brings all the flavors together and adds a cheerful brightness. Don’t forget to remove the bay leaves before ladling into bowls!
How to Serve Fresh Herb Chicken Noodle Soup
Garnishes
The finishing touches make a world of difference with Fresh Herb Chicken Noodle Soup. I love adding an extra sprinkle of fresh herbs or a twist of black pepper right before serving. For a little extra zest, pop a thin lemon slice on top of each bowl—it looks gorgeous and adds a subtle citrus note as you eat.
Side Dishes
This soup pairs beautifully with a hunk of crusty bread, ideal for soaking up the flavorful broth. If you want to round out the meal, serve it with a crisp green salad tossed with a light vinaigrette, or perhaps some simple roasted vegetables for even more comfort on the table.
Creative Ways to Present
For a fun twist, serve Fresh Herb Chicken Noodle Soup in large mugs instead of bowls, making it easy to sip and enjoy on the go. For a dinner party, ladle it into mini cocottes or small soup bowls for an elegant starter. Sprinkle a little parmesan or swirl in a spoonful of pesto for a unique flavor boost—your guests will be wowed!
Make Ahead and Storage
Storing Leftovers
This soup keeps well in the refrigerator for up to 3 days, making it perfect for meal prep or quick weeknight dinners. Let the soup cool completely, then transfer it to an airtight container. If you’re planning to enjoy it later, consider storing the noodles separately so they maintain their texture.
Freezing
Want to have Fresh Herb Chicken Noodle Soup ready for a rainy day? It freezes beautifully—just omit the noodles before freezing, as they tend to get mushy once thawed. Freeze the soup base in freezer-safe containers for up to 3 months, and add freshly cooked noodles when you reheat.
Reheating
To reheat, simply pour the soup into a pot and warm it gently over medium heat until it’s hot all the way through. If you’ve kept the noodles separate, add them in at the end so they don’t get overly soft. A quick squeeze of lemon and a sprinkle of fresh herbs will bring back that just-made freshness!
FAQs
Can I use leftover turkey instead of chicken?
Absolutely! Leftover turkey is a wonderful substitute for chicken in Fresh Herb Chicken Noodle Soup, especially around the holidays. Just shred or chop it and add it in place of the chicken for a slightly richer flavor.
What if I don’t have fresh herbs on hand?
If you’re out of fresh herbs, you can use dried ones in a pinch—just use about one-third the amount, as dried herbs are more concentrated. However, the flavor of Fresh Herb Chicken Noodle Soup really shines with fresh herbs, so use them if you can!
How can I make this soup gluten-free?
It’s easy to make Fresh Herb Chicken Noodle Soup gluten-free by swapping the egg noodles for your favorite gluten-free pasta. Just cook the pasta separately and add it to each bowl before serving to keep the texture just right.
Can I make this soup in a slow cooker?
Yes, you can prepare the base (vegetables, broth, chicken, bay leaves, salt, and pepper) in a slow cooker and cook on low for 4–6 hours. Add the noodles and herbs in the last 15 minutes to keep them fresh and tender.
What’s the best way to add extra vegetables?
Feel free to toss in extra veggies like spinach, peas, or corn towards the end of cooking for more color and nutrition. Just add them in the last few minutes so they stay bright and crisp.
Final Thoughts
I can’t recommend Fresh Herb Chicken Noodle Soup enough—it’s the kind of recipe that feels like a warm hug in a bowl and is sure to become a staple in your kitchen. Whether you’re cooking for family, friends, or just yourself, give this soup a try and let it bring a little more comfort and joy to your table!
Print
Fresh Herb Chicken Noodle Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
Fresh Herb Chicken Noodle Soup is a comforting and flavorful homemade soup featuring tender shredded chicken, fresh herbs, and hearty vegetables simmered in a savory chicken broth with egg noodles. This easy stovetop recipe is perfect for a nourishing meal and can be customized with gluten-free pasta if desired.
Ingredients
Vegetables and Aromatics
- 1 medium onion, diced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
Soup Base
- 1 tablespoon olive oil
- 8 cups chicken broth
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Protein and Noodles
- 2 cups cooked shredded chicken (rotisserie works well)
- 6 ounces egg noodles
Herbs and Finishing Touches
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh thyme
- Juice of 1/2 lemon
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion, sliced carrots, and sliced celery. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 5 minutes.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute, taking care not to let it burn.
- Add Broth and Chicken: Pour in the chicken broth, then add the shredded cooked chicken, bay leaves, salt, and black pepper. Bring the mixture to a boil over high heat.
- Simmer Soup: Once boiling, reduce heat to low and let the soup simmer gently for 15 minutes to meld the flavors.
- Cook Noodles: Add the egg noodles to the pot and cook until they are tender, about 7 to 8 minutes. Stir occasionally to prevent sticking.
- Finish with Herbs and Lemon: Remove the bay leaves from the soup. Stir in the chopped parsley, dill, thyme, and the juice of half a lemon. Taste and adjust seasoning with additional salt or pepper if needed.
- Serve: Ladle the soup into bowls and serve hot. It pairs wonderfully with crusty bread for dipping.
Notes
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- For best results when reheating, cook the noodles separately and add them just before serving to prevent over-softening.
- You can substitute egg noodles with gluten-free pasta if desired, making it suitable for gluten-sensitive diets.
- Leftover soup freezes well for up to 2 months; thaw overnight in the fridge before reheating.
Nutrition
- Serving Size: 2 cups
- Calories: 260
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 65 mg
