Description
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.
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 4g
- Sodium: 650mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
