How To Make Herb-Loaded Chicken Noodle Soup
Level up the classic noodle soup with this Chicken Noodle Soup recipe that is simmered with carrots, rosemary, thyme, and lots of other Italian fresh herbs.
- 2tbspolive oil
- 1small white onion,peeled and diced
- 2medium carrots,peeled and diced
- 2celery stalks,ends trimmed and diced
- 4garlic cloves,minced or pressed
- 8cupsgood-quality chicken stock
- 3sprigsfresh rosemary
- 3sprigsfresh thyme
- 1sprigfresh sage
- 6ozwide egg noodles
- 2cupschicken,cooked shredded
- salt and pepper
- ½cupfresh parsley,loosely-packed chopped
- ⅓cupfresh basil,loosely-packed chopped or julienned
Heat oil in a large stockpot over medium-high heat. Add onion and sauté for about 4 minutes, stirring occasionally. Add carrots and celery and sauté for about 3 to 4 minutes more, or until the carrots are softened a bit, stirring occasionally.
Add garlic and sauté for about 1 to 2 minutes, or until fragrant, stirring occasionally. Then add chicken stock, rosemary, thyme, and sage, and gently stir until combined. Continue cooking until the soup reaches a simmer.
Reduce heat to medium-low, and stir in the egg noodles and chicken. Continue cooking for about 8 to 10 minutes or until the egg noodles are al dente. (The longer they cook, the more broth they will soak up. Feel free to add more chicken stock if needed.)
Remove and discard the rosemary, thyme, and sage sprigs; no worries if some of the leaves have dropped off. Taste the soup, and season with salt and pepper to taste.
Serve warm, garnished with extra black pepper, fresh parsley and fresh basil.
- Calories: 297.63kcal
- Fat: 12.87g
- Saturated Fat: 3.16g
- Trans Fat: 0.05g
- Monounsaturated Fat: 6.38g
- Polyunsaturated Fat: 2.37g
- Carbohydrates: 28.89g
- Fiber: 2.69g
- Sugar: 5.49g
- Protein: 16.45g
- Cholesterol: 51.31mg
- Sodium: 802.10mg
- Calcium: 71.07mg
- Potassium: 531.25mg
- Iron: 2.77mg
- Vitamin A: 176.97µg
- Vitamin C: 11.07mg
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