Fresh Herb Chicken Noodle Soup

Introduction

Fresh Herb Chicken Noodle Soup is a comforting twist on a traditional favorite. I’ve made this soup for my family several times now, and every time it’s a hit. The fresh herbs infuse the broth with incredible depth and flavor, elevating the soup beyond just a simple meal. My kids love it, and it’s a go-to recipe when the weather turns cold or we just want something hearty and healthy. The best part is how versatile it is; you can add pasta, rice, or just serve it with crusty bread for a complete meal. This soup is soothing, flavorful, and filling, making it a family favorite year-round.

Why You’ll Love This Fresh Herb Chicken Noodle Soup

This recipe takes a classic chicken noodle soup and gives it a fresh, vibrant twist. The fresh herbs—rosemary, thyme, oregano, dill, parsley, and basil—create a rich, aromatic broth that makes every spoonful comforting and satisfying. The chicken becomes incredibly tender as it simmers in the broth, and once shredded, it blends beautifully with the vegetables. The texture from the carrots, celery, and onions, combined with the option to add your favorite starch, results in a wholesome, complete meal. Whether you make it on a chilly day or as a healthy comfort meal, this soup is guaranteed to become a staple in your household.

Ingredients

For the Chicken:

• 2 boneless, skinless chicken breasts (about 1.5 lbs)
• 3 cups unsalted chicken broth
• 3-4 fresh thyme sprigs
• 2 fresh oregano sprigs
• 1 rosemary stalk
• 2 garlic cloves, crushed
• 1 1/2 tsp kosher salt
• Freshly ground black pepper, to taste

For the Soup Base:

• 2 tbsp olive oil
• 1 yellow onion, finely diced
• 2 large carrots, peeled and chopped
• 3 celery stalks, chopped
• 3 cups unsalted chicken broth
• 1/2 cup parsley, chopped
• 1/4 cup dill, chopped
• 5-6 fresh basil leaves, chopped
• Cooked pasta, rice, or crusty bread for serving

Instructions

1. Cook the Chicken: In a medium saucepan, combine the chicken breasts, chicken broth, thyme, oregano, rosemary, garlic, salt, and freshly ground black pepper. Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid and let it simmer gently for 1 hour, or until the chicken is tender and easy to shred.
2. Prepare the Soup Base: While the chicken is cooking, heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 10-15 minutes, until the onions are caramelized and golden. Add the chopped carrots and celery, and stir well. Remove the pot from heat until the chicken is ready.
3. Shred the Chicken and Strain the Broth: Once the chicken is cooked, transfer the breasts to a plate and shred them using two forks. Strain the chicken cooking liquid through a fine-mesh strainer into a large bowl to remove the herbs and aromatics, reserving the flavorful broth.
4. Combine and Simmer: Return the pot with the sautéed vegetables to medium heat. Add the shredded chicken, 3 cups of fresh chicken broth, and 1 cup of the reserved cooking liquid. Stir to combine, and taste the soup. Add more of the reserved broth, 1/2 cup at a time, until the soup reaches your desired consistency. Bring the soup to a boil and cook for a few minutes until the vegetables are tender.
5. Finish with Fresh Herbs: Stir in the freshly chopped parsley, dill, and basil. Taste and adjust the seasoning, adding more salt and pepper as needed.
6. Serve: Ladle the soup into bowls and serve with your choice of cooked pasta, rice, or a slice of crusty bread. If you like, sprinkle with more freshly ground black pepper for an extra kick.

Nutrition Facts

• Servings: 4-6
• Calories per serving: 250-300 calories (depending on serving size and starch choice)

Preparation Time

• Prep time: 5 minutes
• Cook time: 1 hour
• Total time: 1 hour 5 minutes

How to Serve

• Serve with cooked pasta for a hearty option.
• Alternatively, add rice for a comforting, filling meal.
• For a lighter choice, serve the soup with a slice of crusty bread.
• Garnish with extra fresh herbs or a sprinkle of Parmesan cheese for extra flavor.
• Serve with a side salad for a well-rounded, nutritious meal.

Additional Tips

1. Herb Variations: Feel free to experiment with other herbs like sage or tarragon to create different flavor profiles.
2. Make Ahead: This soup can be made ahead of time and stored in the refrigerator for up to 3 days. It actually tastes better the next day as the flavors continue to meld.
3. Freezing: You can freeze this soup for up to 3 months. Make sure to leave out the pasta or rice until reheating, as they can become mushy when frozen.
4. Broth Options: If you prefer a richer broth, feel free to use low-sodium chicken stock instead of broth for added depth of flavor.
5. Add Veggies: You can add more vegetables, such as peas, corn, or green beans, for a heartier soup.

FAQ Section

1. Can I use bone-in chicken for this recipe? Yes, bone-in chicken can be used. Simply adjust the cooking time to ensure the chicken is fully cooked and tender.
2. Can I make this soup in a slow cooker? Absolutely! Combine all the ingredients in the slow cooker, and cook on low for 4-6 hours until the chicken is tender.
3. Can I use dried herbs instead of fresh? Yes, but use less—generally, 1 teaspoon of dried herb equals 1 tablespoon of fresh herb.
4. Can I add noodles instead of rice or bread? Yes, you can add cooked pasta to the soup once it’s finished cooking. Egg noodles or wide pasta work particularly well.
5. Is this soup gluten-free? Yes, if you serve it without pasta or bread, it’s naturally gluten-free. You can also use gluten-free pasta if preferred.
6. Can I use rotisserie chicken for this recipe? Yes, using rotisserie chicken can save time. Simply skip the step of cooking the chicken and add the shredded rotisserie chicken to the broth along with the vegetables.
7. What other seasonings can I add to enhance the flavor? A dash of lemon juice, cayenne pepper, or a sprinkle of smoked paprika can add an interesting flavor twist to the soup.
8. How do I store leftover soup? Store the soup in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the soup (without pasta) for up to 3 months.
9. Can I use vegetable broth instead of chicken broth? Yes, vegetable broth can be used to make the soup vegetarian, though it will alter the flavor profile.
10. How do I reheat the soup? Reheat the soup over medium heat in a saucepan, stirring occasionally. If the soup has thickened, add a bit more broth to thin it out.

Conclusion

Fresh Herb Chicken Noodle Soup is the ultimate comfort food with a fresh twist. The combination of tender chicken, aromatic herbs, and vibrant vegetables creates a rich, flavorful broth that’s both soothing and satisfying. With simple ingredients and a straightforward cooking process, it’s a perfect go-to recipe for any season. Whether you enjoy it with pasta, rice, or just a slice of bread, this soup is sure to become a favorite in your home. So, grab some fresh herbs and chicken, and make this hearty soup for your next family meal!

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