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Herb-Loaded Chicken Noodle Soup

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A comforting and flavourful chicken noodle soup enriched with fresh herbs like rosemary, thyme, sage, parsley, and basil. Featuring tender shredded chicken, hearty egg noodles, and classic aromatics, this herb-loaded soup is perfect for cozy meals or weeknight dinners.

  • Author: Sophia
  • Prep Time: 8 minutes
  • Cook Time: 27 minutes
  • Total Time: 35 minutes
  • Yield: 8 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Lactose

Ingredients

  • 2 tablespoons olive oil
  • 1 small white onion, peeled and diced
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 8 cups (64 oz) 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 chopped fresh parsley
  • ⅓ cup chopped or julienned fresh basil

Instructions

  1. Heat olive oil in a large stockpot over medium-high heat. Add diced onion and sauté for about 4 minutes until softened.
  2. Add diced carrots and celery; sauté for another 3–4 minutes.
  3. Add garlic and sauté for 1–2 minutes until fragrant.
  4. Pour in chicken stock and add rosemary, thyme, and sage sprigs. Bring to a simmer.
  5. Reduce heat to medium-low. Stir in egg noodles and shredded chicken. Cook for 8–10 minutes until noodles are tender.
  6. Remove herb sprigs. Season with salt and pepper to taste.
  7. Stir in parsley and basil just before serving. Serve warm, garnished with extra herbs if desired.

Notes

  • Use dried herbs if fresh aren’t available—about 1 tsp dried per 1 tbsp fresh.
  • Substitute noodles with gluten-free or other short pasta shapes.
  • Leftover roasted chicken or turkey works well here.
  • Cook noodles separately if planning to freeze the soup.
  • Add mushrooms, peas, or red pepper for extra vegetables.

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