This soup is the ultimate comfort food, made even better with a generous helping of herbs like parsley, thyme, rosemary, and dill. It’s simple, nourishing, and comes together in one pot. Whether you’re fighting off a cold or just craving something cozy, this herb-loaded version is both soothing and satisfying. The fresh herbs add brightness and depth, making every spoonful taste like it was made with love.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
olive oil boneless, skinless chicken breasts or thighs carrots, chopped celery, chopped onion, diced garlic, minced chicken broth egg noodles (or your choice of pasta) fresh thyme fresh rosemary fresh parsley fresh dill salt and pepper lemon juice (optional, for brightness)
Directions
In a large pot, heat olive oil over medium heat. Add chopped onion, carrots, and celery. Sauté until softened, about 5–7 minutes.
Add garlic and cook for 1 minute more, until fragrant.
Push vegetables to the side and add the chicken. Season with salt and pepper. Sear lightly on both sides for flavor.
Pour in the chicken broth and bring to a simmer. Add thyme and rosemary.
Cover and cook for 15–20 minutes, or until chicken is cooked through. Remove chicken, shred it, and return to the pot.
Stir in noodles and cook until tender, about 6–8 minutes.
Add fresh parsley and dill. Adjust seasoning with salt, pepper, and a splash of lemon juice if desired.
Serve hot, garnished with extra herbs if you like.
Servings and timing
This recipe serves 6 people. Prep time: 15 minutes Cook time: 30 minutes Total time: 45 minutes
Variations
Slow Cooker: Cook everything (except noodles and fresh herbs) on low for 6–7 hours. Add noodles and herbs in the last 30 minutes.
Rotisserie Shortcut: Use shredded rotisserie chicken for faster prep.
Grain Swap: Try rice, quinoa, or orzo instead of egg noodles.
Spicy Kick: Add crushed red pepper flakes or a dash of hot sauce.
Low-Carb Option: Use zucchini noodles instead of pasta.
Storage/Reheating
Store soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm on the stovetop over medium heat or in the microwave until hot. If making ahead, consider cooking the noodles separately and adding them to each serving to avoid sogginess. The soup can also be frozen (without noodles) for up to 2 months. Thaw and reheat before serving, then add freshly cooked noodles.
FAQs
What herbs are best for this soup?
Parsley, thyme, rosemary, and dill are ideal. Fresh herbs give the best flavor, but dried can be used in smaller amounts.
Can I use store-bought broth?
Yes, a good-quality chicken broth works great. You can also enhance it with a bouillon cube or herbs.
Can I make this soup ahead of time?
Absolutely. It stores well and often tastes even better the next day.
Should I cook the noodles separately?
If you plan to store leftovers, cooking noodles separately helps prevent them from getting mushy.
Can I freeze chicken noodle soup?
Yes, but freeze without the noodles. Add freshly cooked pasta when reheating.
How do I make it thicker?
Simmer longer to reduce the broth, or mash a few of the cooked veggies for added body.
Can I use dried herbs?
Yes, use about 1/3 the amount of dried herbs compared to fresh.
Is this soup gluten-free?
Use gluten-free noodles and ensure your broth is labeled gluten-free.
What’s the best chicken to use?
Chicken thighs are juicier, but chicken breasts also work well. Rotisserie chicken is a great shortcut.
Can I add greens?
Yes, stir in spinach, kale, or chard in the last few minutes of cooking.
Conclusion
Herb-Loaded Chicken Noodle Soup is a deliciously fresh take on a timeless classic. It’s easy to make, endlessly customizable, and bursting with the comforting flavors of tender chicken, hearty noodles, and vibrant herbs. Whether you’re feeling under the weather or simply craving something warm and satisfying, this soup will quickly become a favorite in your kitchen.
Herb-Loaded Chicken Noodle Soup is a vibrant and comforting take on the classic. Made with tender chicken, hearty noodles, and a generous mix of fresh herbs, this one-pot wonder is perfect for cozy nights, cold remedies, or wholesome meals any day of the week.
Ingredients
2 tbsp olive oil
1.5 lbs boneless, skinless chicken breasts or thighs
3 carrots, chopped
3 celery stalks, chopped
1 medium onion, diced
3 cloves garlic, minced
8 cups chicken broth
6 oz egg noodles (or preferred pasta)
1 tsp fresh thyme (or 1/3 tsp dried)
1 tsp fresh rosemary, chopped (or 1/3 tsp dried)
1/4 cup fresh parsley, chopped
1 tbsp fresh dill, chopped
Salt and pepper, to taste
1 tbsp lemon juice (optional)
Instructions
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5–7 minutes until softened.
Add garlic and cook for 1 more minute until fragrant.
Push vegetables to the side and add the chicken. Season with salt and pepper. Sear both sides lightly.
Pour in chicken broth and add thyme and rosemary. Bring to a simmer.
Cover and cook for 15–20 minutes, until chicken is fully cooked. Remove, shred, and return to pot.
Add noodles and cook for 6–8 minutes until tender.
Stir in parsley, dill, and lemon juice if using. Adjust seasoning with salt and pepper.
Serve hot, garnished with extra herbs if desired.
Notes
For faster prep, use shredded rotisserie chicken.Cook noodles separately if planning to store leftovers.Freeze soup without noodles and add fresh pasta when reheating.Use dried herbs if fresh are unavailable (reduce quantity to 1/3).Add spinach or kale at the end for extra greens.
