Easy Chicken Noodle and Herb Soup

    1 hour 20 minutes

    There is nothing quite like homemade chicken noodle soup, especially when you use fresh herbs. Perfect for cold days.

    70 people made this

    Serves: 12 

    • 3 tablespoons vegetable oil
    • 2 onions, chopped
    • 6 stalks celery, chopped
    • 6 carrot, chopped
    • 1 tablespoon chopped fresh rosemary
    • 1 tablespoon chopped fresh tarragon
    • 1 tablespoon chopped fresh thyme
    • 1 tablespoon chopped flat leaf parsley
    • 3 1/2 litres chicken stock
    • 800g cubed skinless, boneless chicken breast meat
    • 450g egg noodles
    • salt and pepper to taste

    Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

    1. In a large frying pan over medium heat, cook onions in oil until translucent. Stir in celery, carrot and fresh herbs and cook, covered, until vegetables are soft, 5 to 10 minutes.
    2. Transfer vegetable mixture to a large pot and pour in chicken stock. Simmer over low heat, covered, for 30 minutes.
    3. Stir in chicken breast pieces and egg noodles and simmer, covered, 30 minutes more. Season with salt and pepper.

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    Reviews in English (70)


    Altered ingredient amounts. I made this when I was totally sick. Not only was it very easy to prepare, but it was SOOO yummy. Through my stuffy nose, I could still smell the goodness. I didn't change anything about this recipe. I cut up a rotisserie chicken and added more carrots. Wonderful soup that I will definetly make again. Thank you Steve!!!!  -  29 Sep 2008


    Used different ingredients. A little on the bland side, even with the fresh herbs, I had to add more dried to enhance the flavour. An old secret to adding an "earthier" flavour to chicken soup is to stir in about 2 tablespoons of beef bouillon granules. I also added a tablespoon of poultry seasoning.Thanks for sharing.  -  29 Sep 2008


    My daughter has a nasty cold, and I made this soup last night for her. It is delicious! Since she doesn't like carrots, I substituted peas,[her favourite], and green beans. I think the secret to the great taste is in cooking onions, etc. in oil first. We love this soup! Thanks Steve!  -  29 Sep 2008