Chicken Noodle Soup With Fresh Herbs

“What could be more comforting than a big pot of homemade soup simmering on the stove top? Nothing in my opinion! Serve this wonderful soup with chunks of homemade bread and you have heaven in a bowl.”
READY IN:
1hr 15mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 2 tablespoons olive oil
  • 1 onion, diced fine
  • 4 stalks celery, chopped
  • 4 carrots, chopped
  • 34 teaspoon fresh rosemary, chopped fine
  • 34 teaspoon fresh tarragon, chopped fine
  • 34 teaspoon fresh thyme, chopped fine
  • 34 teaspoon flat-leaf Italian parsley, chopped fine
  • 2 quarts homemade chicken stock (or 2 quarts of low-fat, low sodium chicken broth)
  • 1 12 cups cooked boneless skinless chicken breasts, cubed
  • 8 -10 ounces egg noodles
  • salt and pepper

Directions

  1. In a large skillet over medium heat, cook onions in oil until translucent.
  2. Stir in celery, carrots, rosemary, tarragon, thyme and parsley and cook, covered, until vegetables are halfway cooked.
  3. Transfer vegetable mixture to a large pot and pour in chicken broth.
  4. Simmer over low heat, covered, for 30 minutes.
  5. Stir in chicken breast pieces and egg noodles and simmer, covered, 30 minutes more. Season with salt and pepper.

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