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

Scale

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

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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