Homestyle Chicken and Herb Soup is the perfect comforting dish for chilly days or when you need a little nourishment. Packed with herbs and tender chicken, this soup is not just a meal — it's a warm hug in a bowl.
Chicken thighs provide rich flavor and stay tender during cooking. Using bone-in adds depth to the broth. Chicken broth is the base that holds everything together, so choose a quality one. Carrots and celery add sweetness and texture, balancing the savory broth. Onion and garlic are classic aromatics that build the soup's foundational flavor. Salt and black pepper are essential for seasoning, bringing out the best in each ingredient. Olive oil is used to sauté and brown, adding a subtle richness. Dried thyme, rosemary, and sage bring earthy notes that complement the chicken. Fresh parsley adds a pop of color and freshness at the end. Egg noodles turn the soup into a hearty meal, soaking up the savory broth. A single bay leaf adds another layer of aromatic flavor, enhancing the soup's complexity.
This soup is wonderful on its own, but for a heartier meal, serve it with crusty bread or a simple green salad. A sprinkle of Parmesan cheese on top can also be a delightful addition.
Start by heating olive oil in a large pot over medium heat. Once it's shimmering, add the chicken thighs. Let them brown for about 5 minutes per side until they have a nice golden crust. This step adds depth to the flavor, so don't rush it. Once browned, take the chicken out and set it aside.
In the same pot, toss in the chopped onion, minced garlic, sliced carrots, and celery. Sauté them for a few minutes until the onions turn translucent. This will take about 5 minutes, and you'll notice a lovely aroma filling your kitchen.
Pour in the chicken broth and add the dried thyme, rosemary, sage, bay leaf, salt, and pepper. Stir everything together and bring it to a gentle boil. Once it's bubbling, return the browned chicken thighs to the pot. Reduce the heat to low, cover the pot, and let it simmer for about 25 minutes. This allows all the flavors to meld beautifully.
After the chicken is cooked through, remove it from the pot and let it cool slightly. Shred the chicken using two forks, discarding the bones if you're using bone-in thighs. Add the shredded chicken back into the pot along with the egg noodles. Let it simmer for another 8-10 minutes until the noodles are tender.
Finally, stir in the chopped fresh parsley. Taste the soup and adjust seasoning if needed. Serve it hot, and enjoy the comforting blend of flavors.
Share