Description
This Fresh Herb Chicken Noodle Soup is a comforting, aromatic, and flavorful homemade soup featuring tender chicken breasts simmered with fresh thyme, oregano, rosemary, and garlic. The soup is enriched with diced onion, carrots, celery, and fresh herbs like parsley, dill, and basil, delivering a heartwarming meal perfect for any day. Served best with cooked pasta, rice, or crusty bread, this soup makes a wholesome and nourishing choice for 4 to 6 servings.
Ingredients
Scale
Chicken and Herbs
- 2 boneless, skinless chicken breasts (about 1.5 lbs)
- 3 cups unsalted chicken broth
- 3-4 fresh thyme sprigs
- 2 fresh oregano sprigs
- 1 rosemary stalk
- 2 garlic cloves, crushed
- 1 1/2 tsp kosher salt
- Freshly ground black pepper, to taste
Vegetables and Aromatics
- 2 tbsp olive oil
- 1 yellow onion, finely diced
- 2 large carrots, peeled and chopped
- 3 celery stalks, chopped
Additional Broth and Herbs
- 3 cups unsalted chicken broth
- 1/2 cup parsley, chopped
- 1/4 cup dill, chopped
- 5-6 fresh basil leaves, chopped
To Serve
- Cooked pasta, rice, or crusty bread
Instructions
- Prepare the chicken and broth: In a large pot, place the chicken breasts along with 3 cups of unsalted chicken broth, thyme sprigs, oregano sprigs, rosemary stalk, crushed garlic cloves, kosher salt, and freshly ground black pepper. Bring this mixture to a gentle boil, then reduce heat and simmer for about 30-40 minutes until the chicken is fully cooked and tender.
- Sauté the vegetables: While the chicken is cooking, heat 2 tablespoons of olive oil in a separate large skillet or the same pot if removed temporarily. Add the diced yellow onion, peeled and chopped carrots, and chopped celery. Sauté over medium heat until the vegetables soften and become aromatic, about 7-8 minutes.
- Shred the chicken: Once the chicken is cooked, remove it from the pot and shred it using two forks. Discard the herb stalks and garlic cloves from the broth or leave them if preferred for stronger flavor.
- Combine and simmer: Return the shredded chicken to the pot with the broth, add the sautéed vegetables, and pour in an additional 3 cups of unsalted chicken broth. Stir well and bring to a gentle simmer.
- Add fresh herbs and season: Stir in chopped parsley, dill, and basil leaves. Adjust seasoning with additional kosher salt and freshly ground black pepper to taste. Let the soup simmer for another 10-15 minutes to allow flavors to meld.
- Serve: Serve the herb chicken noodle soup hot with your choice of cooked pasta, rice, or crusty bread for a complete and satisfying meal.
Notes
- You can substitute the fresh herbs with dried herbs in smaller quantities if fresh are unavailable.
- Adjust salt according to your taste and dietary needs, especially when using salted broth.
- For gluten-free options, serve with rice or gluten-free pasta instead of traditional noodles or bread.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For a thicker consistency, add a slurry of cornstarch and water during the final simmer.
