Hearty Herb Chicken Soup

Warm up with a comforting bowl of Hearty Herb Chicken Soup, a classic recipe brought to life with the perfect blend of fresh herbs, tender chicken, and wholesome vegetables. This soul-soothing soup is packed with flavor from savory thyme, fragrant rosemary, and a bright splash of fresh lemon juice, while hearty egg noodles and shredded chicken make it a filling, crowd-pleasing meal. Prepared in just 50 minutes, this one-pot wonder is perfect for busy weeknights or cozy weekends. Garnished with fresh parsley for a vibrant finish, this nourishing soup is not only easy to make but also family-friendly and freezer-friendly, ensuring it becomes a go-to favorite.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breasts
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 large yellow onion, diced
• 2 medium carrots, peeled and sliced
• 2 medium celery stalks, sliced
• 3 cloves garlic cloves, minced
• 8 cups chicken broth
• 2 leaves bay leaves
• 1 teaspoon fresh thyme
• 1 teaspoon fresh rosemary, minced
• 1 tablespoon dried parsley
• 2 cups uncooked egg noodles
• 1 tablespoon fresh lemon juice
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Season the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, then add them to the pot. Cook for 4-5 minutes per side until lightly browned. Remove the chicken from the pot and set aside.

Step 3

In the same pot, add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables begin to soften.

Step 4

Add the minced garlic and cook for an additional minute until fragrant.

Step 5

Pour in the chicken broth and bring to a gentle boil. Add the bay leaves, thyme, rosemary, dried parsley, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Step 6

Return the chicken to the pot. Reduce the heat to a simmer, cover, and cook for 20 minutes or until the chicken is fully cooked and tender.

Step 7

Carefully remove the chicken from the pot and shred it using two forks. Set aside.

Step 8

Add the uncooked egg noodles to the pot and cook for 7-8 minutes or until tender.

Step 9

Return the shredded chicken to the pot and stir in the fresh lemon juice.

Step 10

Taste and adjust seasoning as needed.

Step 11

Remove the bay leaves before serving and ladle the soup into bowls.

Step 12

Garnish each bowl with freshly chopped parsley and enjoy!

Nutrition Facts

Serving size	3215.8 grams (3215.8g)

Amount per serving	% Daily Value*
Calories	2999

Total Fat 64.90g	83%
Saturated Fat 13.10g	66%
Polyunsaturated Fat 2.70g
Cholesterol 802mg	267%
Sodium 8092mg	352%
Total Carbohydrate 359.60g	131%
Dietary Fiber 22.80g	81%
Total Sugars 28.50g
Protein 234.80g	470%

Vitamin D 5IU	23%
Calcium 522mg	40%
Iron 28mg	154%
Potassium 4721mg	100%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 19.7%

Protein: 31.7%

Carbs: 48.6%