Rosemary Chicken Noodle Soup Recipe

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Gene Spencer Modified: March 23, 2022
Rosemary Chicken Noodle Soup Recipe

How To Make Rosemary Chicken Noodle Soup

This hearty chicken noodle soup is the ultimate comfort food that’s packed with healthy vegetables, peppery rosemary, and tender egg noodles!

Preparation: 8 minutes
Cooking: 22 minutes
Total: 30 minutes



  • 2tbspolive oil
  • 1small white onion,peeled and diced
  • 2medium carrots,peeled and diced
  • 2celery stalks,ends trimmed and diced
  • 3garlic cloves,minced or pressed
  • 8cupschicken stock,good-quality
  • 4fresh rosemary stalks,or to taste
  • 6ozwide egg noodles
  • 2cupschicken,cooked, shredded
  • salt and pepper
  • fresh parsley,chopped, for garnish, optional


  1. Heat the oil in a large stockpot over medium-high heat. Add the onion and sauté for 4 minutes, stirring occasionally.  Add the carrots and celery and sauté for another 3 to 4 minutes, or until the carrots are softened a bit.

  2. Add the garlic and sauté for an additional 1 to 2 minutes, or until fragrant. Add the chicken stock and stir until combined.

  3. Gently stir the rosemary into the soup, then continue cooking until the soup reaches a simmer. Reduce the heat to medium, and simmer for an additional 5 minutes until the broth has the desired level of rosemary flavor.

  4. Once the broth is ready, remove the rosemary, and stir in the egg noodles and chicken. Continue cooking for 8 to 10 minutes or until the egg noodles are al dente. Season the soup with salt and pepper to taste.

  5. Serve warm, garnished with extra black pepper and fresh parsley, and enjoy!


  • Calories: 293.19kcal
  • Fat: 12.74g
  • Saturated Fat: 3.10g
  • Trans Fat: 0.05g
  • Monounsaturated Fat: 6.36g
  • Polyunsaturated Fat: 2.35g
  • Carbohydrates: 27.95g
  • Fiber: 2.18g
  • Sugar: 5.47g
  • Protein: 16.24g
  • Cholesterol: 51.31mg
  • Sodium: 794.49mg
  • Calcium: 48.92mg
  • Potassium: 511.06mg
  • Iron: 2.27mg
  • Vitamin A: 168.02µg
  • Vitamin C: 8.28mg
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