Rosemary Chicken Noodle Soup
Warm your soul with the comforting, herbaceous flavors of Rosemary Chicken Noodle Soup, a delightful twist on the classic favorite. This hearty recipe combines tender shredded chicken, egg noodles, and a medley of fresh vegetables, all simmered to perfection in a fragrant chicken broth infused with fresh rosemary, garlic, and thyme. The rosemary sprigs, tied into a tidy bundle, lend the soup an aromatic depth without overpowering its delicate balance, creating a dish that’s rich yet refreshing. Ready in under an hour, this wholesome soup is perfect for chilly evenings or when you’re craving something nourishing and delicious. Serve it piping hot, optionally garnished with fresh parsley, for a meal that feels like a warm hug in every bowl.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 2 fresh rosemary sprigs
- 2 medium boneless, skinless chicken breasts
- 8 cups chicken broth
- 1 teaspoon dried thyme
- 1 bay leaf
- 4 cups egg noodles
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Heat the olive oil in a large soup pot over medium heat.
Add the diced onion, sliced carrots, and celery to the pot. Sauté for 5–7 minutes until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Tie the rosemary sprigs with kitchen twine to create a small bundle (to make removal easy later). Add the rosemary bundle, chicken breasts, chicken broth, dried thyme, and bay leaf to the pot.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for 20 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C).
Remove the chicken breasts from the pot and set them aside to cool slightly.
Add the egg noodles to the simmering soup and cook for 6–8 minutes, or until tender.
While the noodles are cooking, shred the chicken into bite-sized pieces using two forks.
Remove the rosemary bundle and bay leaf from the pot, and discard them.
Return the shredded chicken to the pot and stir to combine.
Season the soup with salt and black pepper to taste.
Optional: Garnish each bowl with chopped fresh parsley before serving.
Serve hot and enjoy the comforting flavors of this rosemary-infused chicken noodle soup.
Nutrition Facts
Calories |
448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.3 g | 12% | |
| Saturated Fat | 2.1 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 1308 mg | 57% | |
| Total Carbohydrate | 57.2 g | 21% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 4.1 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 685 mg | 15% | |
*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.
