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.)

  • Boneless, skinless chicken breasts or thighs

  • Egg noodles

  • Carrots

  • Celery

  • Onion

  • Garlic

  • Chicken broth or stock

  • Olive oil or butter

  • Bay leaf

  • Fresh parsley

  • Fresh thyme

  • Fresh dill

  • Fresh rosemary (optional)

  • Salt

  • Black pepper

  • Lemon juice (optional, for a bright finish)

Directions

  1. I begin by heating olive oil or butter in a large pot over medium heat.

  2. I sauté the chopped onion, carrots, and celery until they begin to soften. Then I stir in the garlic and cook for another minute.

  3. I add the chicken to the pot and pour in enough chicken broth to cover everything.

  4. I toss in a bay leaf, a few sprigs of thyme and dill, and a pinch of salt and pepper.

  5. 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.

  6. I take the chicken out, shred it, and return it to the soup.

  7. I add the egg noodles and cook until they’re tender, usually about 7–8 minutes.

  8. Just before serving, I stir in fresh chopped parsley and a little squeeze of lemon juice to brighten the flavor.

  9. 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.

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Fresh Herb Chicken Noodle Soup

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

  1. Heat olive oil or butter in a large pot over medium heat.
  2. Sauté onion, carrots, and celery until softened, about 5–6 minutes.
  3. Add garlic and cook for another minute.
  4. Place chicken in the pot and add enough chicken broth to cover.
  5. Add bay leaf, thyme, dill, rosemary (if using), salt, and pepper.
  6. Bring to a boil, then reduce heat and simmer for 20 minutes or until chicken is cooked through.
  7. Remove chicken, shred with forks, and return to the pot.
  8. Add egg noodles and cook for 7–8 minutes until tender.
  9. Stir in parsley and lemon juice just before serving.
  10. 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

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