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
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
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 260
- Sugar: 4g
- Sodium: 680mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 65mg
