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Chicken Noodle Soup with Fresh Herbs

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Soups
Cuisine American
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Soup:
  • 2 tbsp olive oil or unsalted butter
  • 1 medium onion, finely chopped
  • 2 medium carrots, sliced into thin rounds
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 8 cups chicken broth (homemade or low-sodium store-bought)
  • 2 cups cooked shredded chicken (breast or thigh)
  • 1 ½ cups egg noodles (or any preferred pasta)
  • 1 bay leaf
  • 1 tsp salt (adjust to taste)
  • ½ tsp black pepper
  • 1 tbsp fresh lemon juice (optional, for brightness)
  • Fresh Herbs:
  • 2 tbsp fresh parsley, chopped
  • 1 tsp fresh thyme leaves
  • 1 tbsp fresh dill, chopped
  • (You can adjust the herbs based on availability or preference.)

Instructions
 

  • Step 1: Prepare the Base : Heat olive oil or butter in a large soup pot over medium heat. Add onion, carrots, and celery. Sauté for about 5–6 minutes until vegetables begin to soften. Stir in garlic and cook for another 30 seconds, just until fragrant.
  • Step 2: Build the Broth : Pour in the chicken broth and add the bay leaf. Bring the mixture to a gentle boil, then reduce to a simmer. Let the broth simmer for 10 minutes, allowing the vegetables to become tender and flavors to meld together.
  • Step 3: Add Chicken and Noodles : Stir in the shredded chicken and egg noodles. Continue simmering for about 8–10 minutes, or until noodles are tender but not mushy. Season with salt, black pepper, and lemon juice (if using).
  • Step 4: Add Fresh Herbs : Stir in the parsley, thyme, and dill. Simmer for an additional 2 minutes to release their aroma into the broth. Remove the bay leaf before serving.
  • Step 5: Serve Hot : Ladle the soup into bowls. Garnish with extra fresh herbs or a sprinkle of black pepper. Serve immediately with crusty bread or buttered rolls.