This Fresh Herb Chicken Noodle Soup is my lighter, brighter twist on the classic comfort food I love. It’s loaded with tender chicken, hearty noodles, and a fragrant mix of fresh herbs that give every spoonful a vibrant, garden-fresh flavor. Perfect for any season, this soup feels both nourishing and refreshing.
Why You’ll Love This Recipe
I love how the fresh herbs lift the entire dish, making it taste clean and homemade in the best way. It’s the kind of soup I turn to when I want something warming but not too heavy. The herbs don’t just add flavor—they make this dish feel alive, almost like a homemade remedy for a long day. It’s easy to make, smells incredible, and always gets compliments.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Boneless, skinless chicken breasts or thighs
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Egg noodles
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Carrots
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Celery
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Onion
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Garlic
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Chicken broth or stock
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Olive oil or butter
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Bay leaf
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Fresh parsley
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Fresh thyme
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Fresh dill
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Fresh rosemary (optional)
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Salt
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Black pepper
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Lemon juice (optional, for a bright finish)
Directions
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I begin by heating olive oil or butter in a large pot over medium heat.
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I sauté the chopped onion, carrots, and celery until they begin to soften. Then I stir in the garlic and cook for another minute.
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I add the chicken to the pot and pour in enough chicken broth to cover everything.
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I toss in a bay leaf, a few sprigs of thyme and dill, and a pinch of salt and pepper.
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I bring it to a boil, then reduce the heat and let it simmer for about 20 minutes or until the chicken is cooked through.
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I take the chicken out, shred it, and return it to the soup.
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I add the egg noodles and cook until they’re tender, usually about 7–8 minutes.
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Just before serving, I stir in fresh chopped parsley and a little squeeze of lemon juice to brighten the flavor.
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I remove the bay leaf and any herb stems before ladling the soup into bowls.
Servings and timing
This recipe serves about 6 people.
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes
Variations
Sometimes I swap out the egg noodles for whole wheat or gluten-free pasta. If I want a richer flavor, I use a mix of fresh and dried herbs. For extra green, I toss in a handful of spinach or kale near the end of cooking. When I need a heartier meal, I stir in some white beans or diced potatoes.
Storage/reheating
I store the soup in the fridge for up to 4 days. For longer storage, I freeze it—preferably without the noodles to avoid them getting soggy. I reheat the soup on the stove over medium heat or in the microwave for 2–3 minutes per bowl. If reheating from frozen, I thaw overnight in the fridge or gently warm it straight from the freezer.
FAQs
Can I use dried herbs instead of fresh?
Yes, I do that when I don’t have fresh on hand. I just reduce the amount, since dried herbs are more concentrated—usually one-third of the fresh amount.
What herbs go best in this soup?
I love parsley, thyme, and dill the most, but rosemary or tarragon also add a nice touch depending on my mood.
Can I use rotisserie chicken?
Absolutely. I often shred rotisserie chicken and add it once the noodles are nearly done to save time.
Will the herbs overpower the soup?
Not if I balance them. I use gentle amounts and taste as I go. The fresh herbs give a clean, subtle boost without overwhelming the broth.
Can I make this in advance?
Yes, I make it a day ahead often. I just cook the noodles separately and add them when serving so they stay firm.
Conclusion
Fresh Herb Chicken Noodle Soup is one of those recipes that feels like a warm hug but still tastes light and full of life. The herbs bring so much character to the dish, and every spoonful reminds me why I love homemade soups. It’s easy, comforting, and something I’ll keep coming back to all year long.

Fresh Herb Chicken Noodle Soup
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A lighter, garden-fresh twist on classic chicken noodle soup featuring tender chicken, hearty noodles, and a vibrant medley of fresh herbs—comforting yet refreshingly bright.
- Total Time: 45 minutes
- Yield: 6 servings
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs
- 6 oz egg noodles
- 3 carrots, sliced
- 3 celery stalks, sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 8 cups chicken broth or stock
- 1 tbsp olive oil or butter
- 1 bay leaf
- 2 sprigs fresh thyme
- 2 sprigs fresh dill
- 1 tbsp chopped fresh parsley
- 1 tsp chopped fresh rosemary (optional)
- Salt to taste
- Black pepper to taste
- 1 tbsp lemon juice (optional)
Instructions
- Heat olive oil or butter in a large pot over medium heat.
- Sauté onion, carrots, and celery until softened, about 5–6 minutes.
- Add garlic and cook for another minute.
- Place chicken in the pot and add enough chicken broth to cover.
- Add bay leaf, thyme, dill, rosemary (if using), salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes or until chicken is cooked through.
- Remove chicken, shred with forks, and return to the pot.
- Add egg noodles and cook for 7–8 minutes until tender.
- Stir in parsley and lemon juice just before serving.
- Remove bay leaf and herb stems before serving.
Notes
- Use rotisserie chicken to save time.
- Swap noodles for gluten-free or whole wheat pasta.
- Add spinach, kale, white beans, or potatoes for variation.
- Use dried herbs if fresh are unavailable—reduce quantity accordingly.
- Freeze without noodles to maintain texture upon reheating.
- Author: liinaa
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 3g
- Sodium: 680mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 65mg