Garden Herb Chicken Noodle Soup

Name: Garden Herb Chicken Noodle Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Ingredients: 1 tablespoon olive oil; 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces; 4 cups chicken broth; 2 cups water; 1 cup carrots, diced; 1 cup celery, sliced; 1 onion, diced; 2 cups egg noodles; 2 tablespoons fresh parsley, chopped; 1 tablespoon fresh thyme, chopped; 1 tablespoon fresh rosemary, chopped; 2 cloves garlic, minced; Salt and pepper, to taste

🕒 Prep: 10 min

🔥 Cook: 30 min

🍽 Serves: 6

★★★★★

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Garden Herb Chicken Noodle Soup is your perfect companion for a cozy night in or a quick, wholesome meal. Packed with fresh herbs and tender chicken, it’s a delicious spin on a classic comfort dish, bringing a taste of the garden into your bowl.

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Ingredients for Garden Herb Chicken Noodle Soup

Olive oil provides a healthy, flavorful base for browning the chicken and sautéing the vegetables. Boneless, skinless chicken thighs are juicy and tender, perfect for bite-sized pieces in soup. Chicken broth and water create a rich, soothing base. Carrots, celery, and onion are the classic trio for any good soup, adding sweetness and depth. Egg noodles make it hearty and satisfying. Fresh herbs like parsley, thyme, and rosemary bring bright, garden-fresh flavors. Lastly, a touch of garlic adds a subtle kick, enhancing the overall taste.

Tips & Tricks

Use homemade chicken broth for an even richer flavor.
If you don't have fresh herbs, dried ones work too—use about a third of the amount.
For a heartier soup, add more vegetables like peas or corn.
Shred a rotisserie chicken for an even quicker prep time.

Serving Suggestions

This soup pairs beautifully with a slice of crusty sourdough bread or a simple side salad with a light vinaigrette. A squeeze of fresh lemon juice over the top before serving can brighten up the flavors even more.

Frequently Asked Questions

Can I use chicken breast instead of thighs?: Yes, chicken breast can be used, but the thighs tend to be juicier and more flavorful.
How can I make this soup gluten-free?: Swap out the egg noodles for your favorite gluten-free pasta.
Can I freeze the leftovers?: Absolutely! Just be aware that the texture of the noodles may change slightly. For best results, freeze the soup without the noodles and add them fresh when reheating.

Garden Herb Chicken Noodle Soup Recipe Walkthrough

Start by heating the olive oil in a large pot over medium heat. Add the chicken thighs and let them brown on all sides. This should take about 5 minutes, and it gives the chicken a nice sear, locking in the juices.

Next, toss in the onion, carrots, celery, and garlic. Sauté these vegetables for another 5 minutes until they’re tender and aromatic. This step builds the flavor base of your soup.

Pour in the chicken broth and water. Bring the mixture to a boil. Once bubbling, add the egg noodles and cook them according to the package instructions. Typically, this takes about 8 minutes. You want them tender but not mushy.

Stir in the parsley, thyme, and rosemary. Season with salt and pepper to taste. Let the soup simmer for another 5 minutes to allow the flavors to meld beautifully.

Serve it hot, and if you’re feeling fancy, garnish with additional fresh herbs for an extra pop of color and flavor.

Why You'll Love This Recipe

Loaded with fresh, aromatic herbs that elevate the flavor.
Uses simple ingredients you likely have on hand.
Quick to prepare, making it ideal for busy weeknights.
Comforting and hearty, perfect for any season.

Ingredients

1 tablespoon olive oil

1 pound boneless, skinless chicken thighs, cut into bite-sized pieces

4 cups chicken broth

2 cups water

1 cup carrots, diced

1 cup celery, sliced

1 onion, diced

2 cups egg noodles

2 tablespoons fresh parsley, chopped

1 tablespoon fresh thyme, chopped

1 tablespoon fresh rosemary, chopped

2 cloves garlic, minced

Salt and pepper, to taste

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat. Add chicken thighs and cook until browned on all sides.

2. Add onions, carrots, celery, and garlic to the pot. Sauté until the vegetables are tender, about 5 minutes.

3. Pour in chicken broth and water. Bring the mixture to a boil.

4. Stir in egg noodles and cook according to package instructions until tender, about 8 minutes.

5. Add parsley, thyme, and rosemary. Season with salt and pepper to taste. Simmer for an additional 5 minutes to allow flavors to meld.

6. Serve hot, garnished with additional fresh herbs if desired.

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