This Fresh Herb Chicken Noodle Soup recipe puts a flavorful twist on the classic. The chicken is simmered with a blend of aromatics until fall-apart tender and served in a healing broth with veggies and fat pasta noodles. It’s the best kind of meal: simple and healthy, yet so delicious!
When I made this Fresh Herb Chicken Noodle Soup for the first time around the holidays, I wasn’t planning on sharing it with you guys. It was so warm and cozy, my family loved it, but there wasn’t anything particularly creative or innovative about it— it was just a really good chicken noodle soup.
Later on, I changed my mind and decided to write up a blog post because I realized that not all my content has to be flashy and exciting. There’s something nice about a classic that works. This Chicken Noodle Soup Recipe is loosely based on the one my mom would always make me growing up. Homemade poached chicken with lots of fresh herbs and lots of veggies. It’s cozy, easy to make and so perfect for nights when you’re craving something warm and healthy.
How to Make Fresh Herb Chicken Noodle Soup
Let’s start by poaching the chicken. Some chicken noodle soup recipes will call for pre-shredded rotisserie chicken, but cooking your own is going to add so much more flavor. It’s really easy too! Just place a couple boneless, skinless chicken breasts in a pot with some store bought chicken stock, fresh herbs, garlic cloves and salt. Simmer the chicken for about an hour until you can easily shred it with a fork.
When the chicken is almost done cooking, start on the soup base. I like to cook down the onions until they’re jammy and caramelized. This takes a bit longer than your average sauté but it adds a nice sweetness. Add in the carrots and celery then turn off the heat while you shred the chicken.
This part is important: after you remove the chicken, pass the broth through a fine mesh strainer and discard what’s left of the aromatics. This cooking liquid is going to add so much flavor to the soup so don’t throw it out!
Now is when you can kind of go off script. Add in some more of that store bought chicken stock to the veggies and start to ladle in the cooking liquid. You probably won’t need it all—it’s pretty salty, so taste as you go until the soup is just how you like it.
Finally, bring everything up to a simmer to cook until the veggies have softened. If you like your veg on the crunchier side like me, this should only take a few minutes. When you’re ready to eat, stir in the rest of the fresh herbs. Serve each portion with your pasta of choice and enjoy!
Tips and Tricks
- A high-quality chicken stock goes a long way here. I always use Pacific Foods Organic Chicken Bone Broth for soups because it’s super flavorful and doesn’t contain added salt. Unsalted broth is best because it gives you full control over the saltiness of your soup. If you must use salted, make sure you reduce the amount of kosher salt called for in the recipe.
- I prefer to cook the pasta in a separate pot because it prevents the noodles and veggies from getting mushy. If you really don’t want another dish to clean (I get it) you can boil the pasta directly in the soup. Just make sure to cut the veggies into larger pieces and avoid pasta shapes with extra long cook times.
- If you’re not a fan of pasta, try serving this Fresh Herb Chicken Noodle Soup recipe with a warm hunk of crusty bread. For my gluten-free friends, cooked rice is an excellent substitute. I love a blend of brown and wild rice.
More Chicken Recipes to Try
- One Skillet Pesto Chicken and Orzo
- Cinnamon Chicken Stew
- Grilled Pesto Chicken Wraps
- Cornmeal Crusted Chicken Salad