Herb-Infused Chicken Noodle Soup

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 6
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Herb-Infused Chicken Noodle Soup is the ultimate comfort food, packed with fresh flavors and soul-warming goodness. This recipe takes the classic chicken noodle soup and elevates it with a fragrant blend of herbs, making it perfect for cozy nights or when you need a bowl of healing warmth.

Ingredients for Herb-Infused Chicken Noodle Soup

Olive oil kicks things off by sautéing the veggies, adding a base layer of flavor. Onion and garlic form the aromatic foundation of the soup, while carrots and celery bring texture and sweetness. Chicken broth is the heart of the soup, providing depth and richness. Chicken thighs are chosen for their tender, juicy bite and robust flavor. The trio of thyme, rosemary, and parsley infuses the soup with earthy, fresh notes. Finally, egg noodles add a comforting, hearty element to the dish.

Tips & Tricks

  • For a richer broth, use bone-in chicken and simmer longer, then remove the bones before serving.
  • Swap out egg noodles for gluten-free pasta if you need a gluten-free option.
  • Fresh herbs are key here, but if you must use dried, remember they're more concentrated — use about a third of the fresh amount.

Serving Suggestions

This soup pairs beautifully with a side of crusty bread or a simple green salad. For an added kick, sprinkle some freshly grated Parmesan cheese on top before serving. A splash of lemon juice can also brighten up the flavors just before serving.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?
Yes, but keep an eye on cooking time as chicken breast can dry out if overcooked. Thighs are more forgiving in soups.
How long does this soup last in the refrigerator?
Stored in an airtight container, it should last 3 to 4 days. Reheat gently on the stove or in the microwave.
Can I freeze this soup?
Yes, but it's best to freeze it without the noodles as they can become mushy. Add fresh noodles when reheating.

Herb-Infused Chicken Noodle Soup Recipe Walkthrough

Start by heating your olive oil in a large pot over medium heat. Once warm, add in the chopped onion and minced garlic. Give them a good stir, letting them sauté until the onion turns translucent, which should take about five minutes.

Next, toss in the sliced carrots and celery. Let them cook for about three minutes, stirring occasionally. This will soften them slightly and start melding their flavors with the onion and garlic.

Now, pour in the chicken broth. Bring the pot to a gentle simmer, allowing all the ingredients to start melding together.

Add the chunks of chicken thighs into the pot, along with the chopped thyme, rosemary, and parsley. Let everything simmer together for about 15 minutes. This is where all the magic happens — the herbs will infuse their flavor into the broth and chicken.

With the soup simmering nicely, it's time to add the egg noodles. Stir them into the pot and let them cook until tender, about eight minutes.

Finally, taste your soup and season with salt and pepper to your liking. Serve it hot and enjoy the comforting flavors.

Why You'll Love This Recipe

  • Infused with fresh herbs for an aromatic boost.
  • Uses chicken thighs for extra flavor and tenderness.
  • Quick and easy to prepare — perfect for weeknights.
  • Warm and soothing, ideal for chilly days or when you're under the weather.

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, minced
2 medium carrots, sliced
2 celery stalks, sliced
8 cups chicken broth
1 pound boneless, skinless chicken thighs, cut into chunks
1 tablespoon fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh parsley, chopped
8 ounces egg noodles
Salt and pepper to taste

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion and minced garlic; sauté until onion is translucent, about 5 minutes.
3. Stir in sliced carrots and celery; cook for an additional 3 minutes.
4. Pour in chicken broth and bring to a simmer.
5. Add chicken thighs, thyme, rosemary, and parsley; simmer for 15 minutes.
6. Stir in egg noodles and cook until tender, about 8 minutes.
7. Season with salt and pepper to taste and serve hot.

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