A comforting, herb-infused take on a classic chicken noodle soup—made with hearty egg noodles, tender shredded chicken, aromatic vegetables and a generous heap of fresh Italian herbs. This version elevates the familiar into something extra flavour-rich and satisfying.

Why You’ll Love This Recipe

• It transforms the classic chicken noodle soup into something special by loading in fresh herbs like rosemary, thyme, sage, parsley and basil for added flavour and aroma.
• The preparation is straightforward and comes together in about half an hour, making it practical for a weeknight dinner.
• It delivers comfort food vibes—warm, nourishing and perfect for cooler evenings or when you’re craving something soothing.
• You can easily adapt it (for example swapping herbs, using leftover chicken, or changing noodles) to fit what you have on hand.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 tablespoons olive oil
• 1 small white onion, peeled and diced
• 2 medium carrots, peeled and diced
• 2 stalks celery, ends trimmed and diced
• 4 cloves garlic, minced or pressed
• 8 cups (64 ounces) good-quality chicken stock
• 3 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 1 sprig fresh sage
• 6 ounces wide egg noodles
• 2 cups shredded cooked chicken
• Salt and freshly-ground black pepper, to taste
• ½ cup loosely-packed chopped fresh parsley
• ⅓ cup loosely-packed chopped (or julienned) fresh basil

Directions

1. Heat the olive oil in a large stockpot over medium-high heat. Add the diced onion and sauté for about 4 minutes, stirring occasionally, until it begins to soften.
2. Add the diced carrots and celery and continue sautéing for an additional 3-4 minutes, stirring occasionally, until the carrots are a bit softened.
3. Add the garlic and sauté for 1-2 minutes, stirring frequently, until fragrant.
4. Pour in the chicken stock, then add the rosemary, thyme and sage sprigs. Stir gently to combine and bring the soup up to a simmer.
5. Once simmering, reduce the heat to medium-low. Stir in the egg noodles and shredded cooked chicken. Cook for 8-10 minutes (or until the noodles are al dente and tender) — note: if the noodles cook longer, they will absorb more broth, so you may add a little more stock if needed.
6. Remove and discard the herb sprigs (rosemary, thyme, sage). Taste the soup and season with salt and black pepper to your preference.
7. Stir in the chopped fresh parsley and basil just before serving, to retain fresh herb flavour. Serve warm, garnished with extra fresh herbs and freshly-ground pepper if desired.

Servings and timing

This recipe yields 8 servings.
Preparation time: approximately 8 minutes.
Cooking time: approximately 27 minutes.
Total time: approximately 35 minutes.

Variations

• If you don’t have fresh herbs, you can substitute with dried herbs using about 1 teaspoon dried for every 1 tablespoon fresh.
• Add other herbs such as oregano or tarragon for different flavour profiles.
• Swap the wide egg noodles for your favourite pasta shape or gluten-free noodles if needed.
• Use leftover roasted or poached chicken, or even shredded turkey, instead of freshly cooked chicken.
• Add extra vegetables like mushrooms, peas, or bell peppers for more volume and nutrition.
• For a spicier version, add a pinch of crushed red pepper flakes during cooking.

Storage/Reheating

• Store any leftover soup in an airtight container in the refrigerator for up to 3–4 days.
• When reheating, simmer gently on the stovetop until warmed through. If the noodles have absorbed most of the broth, you may add a splash of chicken stock or water to loosen it up.
• For freezing: allow the soup to cool fully, then transfer to a freezer-safe container (leaving some head-space). Freeze for up to 2–3 months. Thaw overnight in the fridge and reheat as above; the texture of the noodles may soften more after freezing, so you might prefer cooking the noodles fresh when serving leftovers.

FAQs

What type of chicken stock should I use?

Use a good-quality store-bought chicken stock or homemade if you have it—it will make a noticeable difference in flavour.

Can I use dried herbs instead of fresh?

Yes—substitute about 1 teaspoon dried herb for every 1 tablespoon fresh, and adjust to taste.

What if I don’t have wide egg noodles?

You can substitute any egg noodle or pasta you prefer—just adjust the cooking time as needed.

Can I make this vegetarian?

Yes—use vegetable stock instead of chicken stock, and omit the shredded chicken (or replace with chickpeas or beans for protein).

How can I make this soup ahead of time?

You can prepare most of it ahead, then add fresh basil and parsley just before serving. If noodles are cooked in advance, they might absorb too much broth — consider cooking noodles separately and adding them at serving time.

Does the shredded chicken need to be pre-cooked?

Yes—the recipe assumes you have cooked, shredded chicken ready. You could also poach raw chicken in the stock, then shred and return it to the soup.

Can I freeze the soup?

Yes—see the Storage/Reheating section. Note: the noodles may soften more after freezing and reheating.

How do I prevent the noodles from getting mushy?

Cook the noodles until al dente and avoid over-cooking them. If storing leftovers, you might cook the noodles separately and add them just before serving again.

Can I make this in an Instant Pot or slow cooker?

Yes—adapt the cooking times accordingly: in a pressure cooker, you could sauté the veggies in sauté mode, then add stock, herbs, chicken and noodles and cook briefly; in a slow cooker, sauté first, then cook on low until veggies are tender, add noodles toward the end.

What herbs work best for this soup?

The recipe uses fresh rosemary, thyme, sage, parsley and basil for a bright, herbal profile. You can also experiment with oregano, tarragon or even a bay leaf for variation.

Conclusion

This herb-loaded chicken noodle soup brings a fresh, flavourful twist to a timeless comfort dish. With aromatic herbs, hearty noodles and tender chicken in a light and savoury broth, it’s ideal for warming up and satisfying your soul. Whether you’re cooking for a cozy dinner or making extra to freeze for later, this recipe is sure to become a go-to favourite.

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