Herbed Chicken Noodle Soup
Warm, comforting, and brimming with flavor, this Herbed Chicken Noodle Soup is the ultimate remedy for chilly days or when you're craving a soothing, hearty meal. Packed with tender, shredded chicken, perfectly cooked egg noodles, and vibrant vegetables like carrots, celery, and onions, this recipe takes classic chicken noodle soup to the next level with a fragrant medley of fresh herbs, including thyme, rosemary, and parsley. A bright splash of lemon juice adds a subtle tang, balancing the rich flavors of the chicken broth base. Ready in just 50 minutes and perfect for serving the whole family, this soul-warming soup is as nourishing as it is delicious. Whether you're feeling under the weather or simply longing for a cozy dinner, this homemade Herbed Chicken Noodle Soup will quickly become a cherished favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 medium carrots, peeled and sliced
- 3 medium celery stalks, sliced
- 3 large garlic cloves, minced
- 1 pound raw chicken breast
- 8 cups chicken broth
- 6 ounces egg noodles
- 2 teaspoons fresh thyme, leaves only
- 1 teaspoon fresh rosemary, minced
- 1 whole bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, sliced carrots, and sliced celery. Sauté for 5–7 minutes, or until the vegetables are softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Place the raw chicken breast into the pot and pour in the chicken broth.
Add the thyme, rosemary, bay leaf, salt, and black pepper. Bring the mixture to a boil.
Reduce the heat to a simmer and cook for 15–20 minutes, or until the chicken is fully cooked (internal temperature of 165°F).
Remove the chicken breast from the pot and set it aside to cool slightly. Shred the chicken using two forks.
While the chicken cools, add the egg noodles to the pot and cook according to the package instructions, approximately 6–8 minutes.
Return the shredded chicken to the pot and stir to combine.
Remove the bay leaf and discard it.
Stir in the chopped parsley and lemon juice. Taste and adjust seasoning as needed.
Serve hot and enjoy your comforting bowl of Herbed Chicken Noodle Soup!
Nutrition Facts
Calories |
1700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.9 g | 68% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 7492 mg | 326% | |
| Total Carbohydrate | 90.1 g | 33% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 21.0 g | ||
| Protein | 208.8 g | 418% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 412 mg | 32% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 4047 mg | 86% | |
*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.
