If you’re in the mood for a bowl of comfort that practically sparkles with fresh flavor, Fresh Herb Chicken Noodle Soup is about to become your new kitchen hero. This classic gets a vibrant makeover with a medley of bright herbs, hearty vegetables, and tender chicken, all mingling in a soul-soothing broth. Whether you need something to warm you up on a chilly night or just want a nourishing meal to make everyone at the table happy, this Fresh Herb Chicken Noodle Soup offers a delightful blend of tradition and freshness that’s seriously hard to resist.

Fresh Herb Chicken Noodle Soup Recipe - Recipe Image

Ingredients You’ll Need

Let’s be honest: the magic of Fresh Herb Chicken Noodle Soup lies in its simplicity. Each ingredient shines through, adding just the right note—crunch, zest, savoriness, or color—without ever feeling fussy. Here’s what you’ll need, and why each one matters:

Olive oil: Gives the soup a rich, slightly fruity base and helps soften the vegetables beautifully.
Onion: Adds subtle sweetness and a satisfying depth of flavor to the broth.
Garlic: Infuses the soup with a delicate zing you’ll notice in every spoonful.
Carrots: Bring color, a gentle sweetness, and that classic chicken soup vibe.
Celery: Provides crunch, freshness, and a mild bitterness that balances the flavors.
Low-sodium chicken broth: The foundation—choose a good-quality, flavorful broth to make everything sing.
Cooked shredded chicken: Rotisserie or poached chicken keeps things juicy, tender, and effortless.
Egg noodles: The ultimate comfort ingredient—look for classic wide egg noodles for the perfect slurp.
Salt and black pepper: Essential for bringing all the flavors to life.
Dried thyme and oregano: Add an earthy, herbal foundation that beautifully complements the fresh herbs.
Fresh parsley, dill, and basil: These bring a lively, garden-fresh spark at the very end.
Lemon juice: Just a little brightens and balances, making every bowl taste clean and vibrant.

How to Make Fresh Herb Chicken Noodle Soup

Step 1: Build a Flavorful Foundation

Start by heating the olive oil in a large pot over medium heat. Once the oil shimmers, toss in the chopped onion. Let it sauté for three to four minutes until it turns translucent and ever-so-slightly golden—you’ll know it’s ready when your kitchen smells amazing. This step is key for that homey, savory base we all crave in chicken noodle soup.

Step 2: Sauté the Veggies

Next, stir in the minced garlic, carrots, and celery. Continue cooking for another five minutes, stirring occasionally. This quick sauté allows the veggies to soften just a bit while unlocking their naturally sweet flavors, creating a fragrant, colorful start.

Step 3: Add Broth and Seasonings

Pour in all of the chicken broth and give everything a good stir. Crank up the heat to bring it to a gentle boil, then season with salt, black pepper, thyme, and oregano. Letting the broth simmer at this stage helps the dried herbs bloom and blend into every sip.

Step 4: Cook the Noodles

Stir in the egg noodles, making sure they’re well submerged. Cook for six to eight minutes, or until the noodles are just tender but not mushy. Keeping an eye on them is key—the perfect noodle is soft with a little bite, so taste as you go!

Step 5: Add the Chicken

Now it’s time to stir in the cooked, shredded chicken. Let everything simmer for another three to five minutes, just until the chicken is hot all the way through. Because the chicken is already cooked, you’re really just letting it soak up all that fabulous herby flavor.

Step 6: Finish with Fresh Herbs and Lemon

The final flourish: off the heat, add the parsley, dill, and basil (if using). Squeeze in the lemon juice, give the soup a little taste, and adjust the salt and pepper if needed. The fresh herbs and citrus will make the whole pot smell and taste unbelievably vibrant—this is where Fresh Herb Chicken Noodle Soup truly lives up to its name.

How to Serve Fresh Herb Chicken Noodle Soup

Garnishes

Bright, generous garnishes are a must when it comes to serving Fresh Herb Chicken Noodle Soup. Sprinkle even more freshly chopped herbs over each bowl before serving. A twist of cracked pepper or a tiny drizzle of good olive oil sets everything off. Feeling bold? Add a few chili flakes or a shaving of Parmesan—delicious, if not quite traditional.

Side Dishes

Pair your Fresh Herb Chicken Noodle Soup with crusty bread, warm buttered rolls, or homemade garlic toast. The soup also shines alongside a simple green salad with a punchy vinaigrette or a platter of crisp raw veggies for dipping and crunch. Something salty on the side—think olives or pickles—contrasts beautifully with the soup’s freshness.

Creative Ways to Present

For a playful twist, serve the soup in big mugs for easy sipping or in vintage soup bowls with thick slices of toasted baguette perched on the side. Hosting friends? Set up a “soup bar” with bowls of toppings—extra herbs, lemon wedges, scallions, or even crispy chickpeas—and let everyone build their dream Fresh Herb Chicken Noodle Soup bowl.

Make Ahead and Storage

Storing Leftovers

Leftover Fresh Herb Chicken Noodle Soup keeps really well in the fridge for up to three days. Store it in an airtight container, and if you’d like, remove the noodles and keep them separate—this will help them stay firm and prevent the soup from getting overly thick.

Freezing

If you want to freeze your soup, simply leave out the noodles and fresh herbs, then freeze the broth, chicken, and veggies in a tightly sealed container for up to two months. When you’re ready to serve, thaw the soup, reheat it gently, add freshly cooked noodles, and finish with a sprinkle of bright herbs.

Reheating

To reheat, warm the soup over gentle heat on the stovetop until steaming hot, stirring occasionally. If the soup has thickened (those noodles soak up a lot!), just add a splash of water or extra broth. Add a little more fresh lemon juice and herbs to revive that just-made freshness.

FAQs

Can I use dried herbs instead of fresh?

Absolutely! While Fresh Herb Chicken Noodle Soup is at its best with fresh herbs, you can substitute dried if that’s what you have on hand. Just reduce the quantity by half since dried herbs are more potent, and add a little extra right before serving for a pop of flavor.

What type Soup

Rotisserie chicken is a game-changer for both flavor and convenience. But any cooked, shredded chicken—poached, roasted, or leftover—is perfect. Just make sure it’s tender and moist for the best texture in your soup.

How can I make the soup gluten-free?

Swap out traditional egg noodles for your favorite gluten-free pasta or even cooked rice. Just cook the replacement separately and add it to each bowl before ladling over the hot soup to keep textures perfect.

Can I add more vegetables?

Of course! Feel free to add peas, corn, spinach, or whatever veggies you love. Just keep the ratios in mind so the soup doesn’t get too crowded—about 1 extra cup of vegetables works beautifully.

How do I keep the noodles from getting mushy?

If you’re planning to have leftovers or make Fresh Herb Chicken Noodle Soup ahead, consider cooking the noodles separately and adding them to each bowl just before serving. This keeps them perfectly tender instead of soggy.

Final Thoughts

I hope you’re as excited as I am to fill your kitchen with the heartwarming aromas of Fresh Herb Chicken Noodle Soup. There’s nothing quite like sharing these bright, herb-filled bowls with people you love. Grab your favorite pot and a handful of fresh herbs—this nourishing classic is waiting to win you over, one cozy slurp at a time!

Fresh Herb Chicken Noodle Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 8 reviews

Author: Emma
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

This Fresh Herb Chicken Noodle Soup is a comforting and flavorful dish perfect for cold days or when you need a warm, nourishing meal. Loaded with herbs, vegetables, tender chicken, and egg noodles, this homemade soup is sure to become a family favorite.

Ingredients

Scale

For the Soup:

1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
2 medium carrots, peeled and sliced
2 celery stalks, sliced
8 cups low-sodium chicken broth

Additional Ingredients:

2 cups cooked shredded chicken (preferably rotisserie or poached)
2 cups egg noodles
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh basil (optional)
juice of 1/2 lemon

Cook Mode Prevent your screen from going dark

Instructions

Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 3 to 4 minutes until softened.
Stir in the garlic, carrots, and celery, and cook for another 5 minutes.
Pour in the chicken broth and bring to a boil. Add salt, pepper, thyme, and oregano.
Stir in the egg noodles and cook for 6 to 8 minutes, or until just tender.
Add the cooked shredded chicken and simmer for another 3 to 5 minutes until heated through.
Stir in fresh parsley, dill, and basil if using. Squeeze in the lemon juice and taste for seasoning.
Serve hot, optionally garnished with more fresh herbs.

Notes

This soup is best with freshly chopped herbs, but dried can be used in a pinch—reduce quantity by half.
For a heartier version, add extra vegetables or cooked quinoa.
Leftovers can be stored in the fridge for up to 3 days, but the noodles may soften.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American