Fresh Herb Chicken Noodle Soup Recipe
This comforting chicken noodle soup is elevated with a blend of fresh herbs, creating a flavourful and nourishing meal perfect for any season. The combination of tender chicken, hearty vegetables, and aromatic herbs makes this soup a standout dish that’s both satisfying and easy to prepare.
Ingredients & Instructions For Chicken Noodle Soup
Instructions
- 2 tablespoons olive oil
- 1 yellow onion, finely diced
- 2 large carrots, peeled and chopped
- 3 celery stalks, chopped
- 3 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 1 pound boneless, skinless chicken thighs
- 2 bay leaves
- 1 teaspoon dried thyme
- 8 ounces wide egg noodles
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon lemon juice
- Salt and freshly ground black pepper to taste
Instructions:
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5-7 minutes until vegetables begin to soften.
- Add minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth and add chicken thighs, bay leaves, and dried thyme. Bring to a boil, then reduce heat and simmer for 20-25 minutes until chicken is cooked through.
- Remove chicken and shred it using two forks. Return shredded chicken to the pot.
- Add egg noodles to the soup and cook according to package instructions, usually about 6-8 minutes.
- Stir in fresh parsley, dill, and thyme leaves. Add lemon juice.
- Season with salt and pepper to taste. Simmer for an additional 5 minutes to let the flavors meld.
- Serve hot, garnished with extra fresh herbs if desired.
Top Tips:
- For a richer broth, use homemade chicken stock if available.
- Chop vegetables uniformly for even cooking.
- Add noodles just before serving to prevent them from becoming mushy.
- Adjust the consistency by adding more broth or water if needed.
Different Variations:
- Creamy Version: Stir in 1/2 cup of heavy cream before serving.
- Gluten-Free: Replace egg noodles with gluten-free pasta or rice.
- Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce.
- Vegetarian Option: Substitute chicken with chickpeas and use vegetable broth.
Nutritional Information:
Servings | Calories per serving | Total cooking time |
---|---|---|
6 | Approximately 280 | 45-50 minutes |
FAQs:
- Q: Can I use chicken breast instead of thighs?
A: Yes, you can use chicken breast, but thighs tend to be more flavorful and tender in soups. - Q: How long can I store this soup?
A: The soup can be refrigerated for up to 3-4 days or frozen for up to 3 months. - Q: Can I make this soup in a slow cooker?
A: Yes, cook on low for 6-8 hours, adding noodles and fresh herbs in the last 30 minutes.