Herb-Loaded Chicken Noodle Soup

This herb-loaded chicken noodle soup features tender shredded chicken, wide egg noodles, and fresh rosemary, thyme, and sage in a flavorful homemade chicken broth. Perfect for cold days or when you need a comforting meal, this easy chicken noodle soup recipe combines fresh vegetables and aromatic herbs for a nutritious and satisfying bowl of soup.

Ingredients

• 2 tablespoons olive oil
• 1 small white onion, peeled and diced
• 2 medium carrots, peeled and diced
• 2 celery stalks, ends trimmed and diced
• 4 garlic cloves, minced or pressed
• 8 cups (64 ounces) high-quality chicken stock
• 3 sprigs fresh rosemary*
• 3 sprigs fresh thyme*
• 1 sprig fresh sage*
• 6 ounces wide egg noodles
• 2 cups shredded cooked chicken
• Salt and freshly ground black pepper, to taste
• ½ cup loosely packed fresh parsley, chopped
• ⅓ cup loosely packed fresh basil, chopped or julienned

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Instructions

1. Sauté the vegetables
   Heat olive oil in a large stockpot over medium-high heat. Add the diced onion and cook for about 4 minutes, stirring occasionally, until softened. Add carrots and celery and sauté for another 3 to 4 minutes until the carrots begin to soften.
2. Add garlic and herbs
   Stir in the minced garlic and cook for 1 to 2 minutes until fragrant.
3. Simmer the soup
   Pour in the chicken stock and add the rosemary, thyme, and sage sprigs. Stir gently and bring the soup to a simmer.
4. Cook noodles and chicken
   Reduce heat to medium-low. Add the egg noodles and shredded chicken to the pot. Simmer for 8 to 10 minutes or until the noodles are al dente. Add extra stock if needed to keep the soup at your desired consistency.
5. Finish and season
   Remove and discard the herb sprigs. Season the soup with salt and pepper to taste.
6. Serve
   Ladle soup into bowls and garnish with extra black pepper, fresh parsley, and fresh basil. Serve warm.

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Why You’ll Love This Recipe

This chicken noodle soup is packed with fresh herbs that add bright, aromatic flavor to a classic comfort food. It’s hearty and nourishing, with tender chicken and perfectly cooked noodles in a flavorful broth. Perfect for cold days, feeling under the weather, or anytime you want a wholesome homemade meal.

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Tips

• Use fresh herbs for the best flavor; dried herbs won’t provide the same brightness.
• Add the noodles last to avoid overcooking and sogginess.
• If you prefer, use leftover roasted chicken or rotisserie chicken for convenience.
• To make the soup lighter, use low-sodium chicken stock and adjust salt accordingly.

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Variations and Substitutions

• Swap wide egg noodles for rice noodles, orzo, or gluten-free pasta.
• Use turkey instead of chicken for a seasonal twist.
• Add chopped kale or spinach during the last few minutes for extra greens.
• For a spicier soup, add a pinch of crushed red pepper flakes.

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FAQs

Can I freeze this soup?
Yes. Freeze without noodles for best results, then add fresh noodles when reheating.

Can I make this soup in a slow cooker?
Absolutely. Sauté the veggies first, then transfer everything (except noodles) to the slow cooker. Add noodles in the last 30 minutes.

How long will leftovers keep?
Store in an airtight container in the fridge for up to 4 days.

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Serving Suggestions

• Serve with crusty bread or garlic toast for dipping.
• Pair with a fresh green salad for a light meal.
• Add a squeeze of fresh lemon juice on top for extra brightness.