Hearty Herb Chicken Soup
Warm up with a comforting bowl of Hearty Herb Chicken Soup, a classic recipe brought to life with the perfect blend of fresh herbs, tender chicken, and wholesome vegetables. This soul-soothing soup is packed with flavor from savory thyme, fragrant rosemary, and a bright splash of fresh lemon juice, while hearty egg noodles and shredded chicken make it a filling, crowd-pleasing meal. Prepared in just 50 minutes, this one-pot wonder is perfect for busy weeknights or cozy weekends. Garnished with fresh parsley for a vibrant finish, this nourishing soup is not only easy to make but also family-friendly and freezer-friendly, ensuring it becomes a go-to favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large yellow onion, diced
- 2 medium carrots, peeled and sliced
- 2 medium celery stalks, sliced
- 3 cloves garlic cloves, minced
- 8 cups chicken broth
- 2 leaves bay leaves
- 1 teaspoon fresh thyme
- 1 teaspoon fresh rosemary, minced
- 1 tablespoon dried parsley
- 2 cups uncooked egg noodles
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Season the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, then add them to the pot. Cook for 4-5 minutes per side until lightly browned. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables begin to soften.
Add the minced garlic and cook for an additional minute until fragrant.
Pour in the chicken broth and bring to a gentle boil. Add the bay leaves, thyme, rosemary, dried parsley, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Return the chicken to the pot. Reduce the heat to a simmer, cover, and cook for 20 minutes or until the chicken is fully cooked and tender.
Carefully remove the chicken from the pot and shred it using two forks. Set aside.
Add the uncooked egg noodles to the pot and cook for 7-8 minutes or until tender.
Return the shredded chicken to the pot and stir in the fresh lemon juice.
Taste and adjust seasoning as needed.
Remove the bay leaves before serving and ladle the soup into bowls.
Garnish each bowl with freshly chopped parsley and enjoy!
Nutrition Facts
Calories |
2999 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.9 g | 83% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 802 mg | 267% | |
| Sodium | 8092 mg | 352% | |
| Total Carbohydrate | 359.6 g | 131% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 28.5 g | ||
| Protein | 234.8 g | 470% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 522 mg | 40% | |
| Iron | 27.8 mg | 154% | |
| Potassium | 4721 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
