Description
This comforting and flavorful twist on a classic chicken noodle soup uses fresh herbs to elevate the taste, creating a hearty and healthy meal perfect for any time of the year.
Ingredients
Scale
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
- Cook the Chicken:
In a medium saucepan, combine chicken breasts, chicken broth, thyme, oregano, rosemary, garlic, salt, and freshly ground black pepper.
Bring to a boil, then reduce heat to low. Cover with a tight-fitting lid and simmer gently for 1 hour, or until the chicken is tender and easy to shred. - Prepare the Soup Base:
While the chicken is cooking, heat olive oil in a large pot over medium heat.
Add the diced onion and sauté for 10-15 minutes, until caramelized.
Add the chopped carrots and celery, then remove the pot from heat until the chicken is ready. - Shred the Chicken and Strain the Broth:
Transfer the cooked chicken breasts to a plate and shred them using two forks.
Strain the chicken cooking liquid through a fine-mesh strainer into a large bowl. Discard the herbs and aromatics, reserving the broth. - Combine and Simmer:
Return the pot with the sautéed vegetables to medium heat. Add the shredded chicken, 3 cups of chicken broth, and 1 cup of the reserved cooking liquid.
Add additional cooking liquid, 1/2 cup at a time, until the soup is seasoned to your liking.
Bring the soup to a boil and cook for a few minutes until the vegetables are tender. - Finish with Fresh Herbs:
Stir in the parsley, dill, and basil. Taste and adjust seasoning as needed. - Serve:
Ladle the soup into bowls and serve with cooked pasta, rice, or a slice of crusty bread. Add more freshly ground black pepper if desired.
Notes
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days. It tastes even better the next day as the flavors meld together.
- If you prefer a more robust broth, feel free to add a bit more chicken stock or broth to the soup as needed.
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Simmer
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300 kcal
- Sugar: 5g6
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7 g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25mg
- Cholesterol: 70mg