Herb-Loaded Chicken Noodle Soup
Total Time
35 minutes
Prep Time
8 minutes
Cook Time
27 minutes
Rating
4.8 out of 5 stars
(16)
Ingredients
8 servings
- 2 tablespoons olive oil
- 1 small white onion, peeled and diced
- 2 medium carrots, peeled and diced
- 2 stalks celery, ends trimmed and diced
- 4 cloves garlic, minced or pressed
- 8 cups (64 ounces) good-quality chicken stock
- 3 sprigs fresh rosemary*
- 3 sprigs fresh thyme*
- 1 sprig fresh sage*
- 6 ounces wide egg noodles
- 2 cups shredded cooked chicken
- Salt and pepper
- 1/2 cup loosely-packed chopped fresh parsley
- 1/3 cup loosely-packed chopped (or julienned) fresh basil
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Preparation
Chef’s notes
*Ok, so the fresh herb types/amounts here are just a rough suggestion. If you only have access to a few, go with what you have and just add more/less to taste. (And keep in mind that the size of fresh herb sprigs varies widely, so add more/less to taste.)
If you do not have access to fresh herbs, in general you can substitute 1 teaspoon dried herbs for 1 tablespoon fresh herbs. (Basically a 1:
3 ratio.)
Other herbs that would taste fantastic in this soup could include:
tarragon and oregano. I also like adding in a pinch of crushed red pepper to help bring out the flavors in this soup.