The weather in the Northeast these last few days has been ROUGH. It can only be described as cold and raw, the worse possible weather when all you want is spring. Because of this cold, wintery weather, I’ve been craving warm, comforting soup. Turns out, this homemade chicken noodle soup is the best idea for a cold weeknight.
Shredded chicken and fluffy egg noodles come together with a blend of dill, parsley, and thyme. This herby soup recipe is so packed with flavor, you don’t need to worry about making your own broth (but please do if you have the time!)
⟶ the recipe
herby chicken noodle soup
ingredients
2 chicken breasts
4 cups chicken broth
½ Vidalia onion, chopped
2 cloves garlic, minced
2 large carrots, chopped
2 sticks of celery, chopped
2 cups egg noodles
1 teaspoon dried oregano
½ teaspoon crushed red pepper flakes
1-2 bay leaves
¼ cups chopped dill
¼ cups chopped parsley
A few sprigs of thyme
Salt and pepper
Prep time
20 minutes
Cook time
25 minutes
Total time
45 minutes
6 servings
instructions
Start by heating olive oil in a large pot, and add garlic.
Sauté for a couple minutes, and add the onion, carrots, and celery. Cook vegetables for a few minutes or until they begin to soften.
Meanwhile, cook the chicken in a pot of simmering water until cooked through. Remove chicken from the pot and set aside to cool.
Add to the veggies crushed red pepper and dried oregano, and season with salt and pepper. Then, add the chicken broth and bring to a boil.
Add in one or 2 bay leaves. Drop in the egg noodles, and cook until noodles begin to soften.
While liquid is simmering, shred the chicken, and add to the pot, stirring everything together.
At this point, add liquid or reduce it by increasing the simmer, depending on your preference.
Remove the bay leaves and remove soup from the heat. Before serving, stir in the dill, parsley, and thyme.
⟶ recipe notes
- I have found that the easiest way to shred chicken is just by ripping it apart with my hands (a technique that my dad showed me once). Just make sure the chicken is cool enough to handle!
- For this quick recipe, I just used store-bought broth (the Whole Foods 365 brand is super cheap and actually pretty good), but please feel free to use homemade broth if you have the time or have it on hand
⟶ modifications
- Make this vegetarian by swapping the chicken for cannellini beans and using vegetable broth instead of chicken
⟶ make it ahead
Refrigerate for up to 5 days or freeze for longer
