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Herb-Infused Chicken Noodle Soup

This chicken noodle soup features tender chicken, vegetables, and egg noodles simmered in a flavorful broth infused with fresh herbs like tarragon or rosemary. The final dish has a clear, aromatic broth with hearty pieces of chicken, soft noodles, and a vibrant herbal aroma, resulting in a comforting yet lively meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds bone-in chicken thighs skin-on preferred for flavor
  • 1 tablespoon olive oil
  • 3 cloves garlic minced
  • 1 medium onion chopped
  • 3 carrots carrots peeled and sliced
  • 3 stalks celery sliced
  • 8 cups chicken broth
  • 1 bay leaf bay leaf
  • 1 sprig fresh tarragon or rosemary optional, for infusion
  • 2 cups egg noodles cooked separately
  • to taste salt and freshly ground pepper

Equipment

  • Large pot
  • Skillet

Method
 

  1. Heat a large pot over medium heat and add the olive oil. Place the chicken thighs skin side down and cook until golden brown and crispy, about 5-7 minutes per side. Remove from the pan and set aside.
  2. In the same pot, add chopped onion, carrots, and celery. Sauté until the vegetables soften and the onions become translucent, about 5 minutes, releasing a fragrant aroma.
  3. Add minced garlic to the vegetables and cook for another minute, stirring until fragrant.
  4. Pour in the chicken broth, then return the browned chicken thighs to the pot. Toss in a sprig of tarragon or rosemary and add a bay leaf for aromatic infusion.
  5. Bring the broth to a gentle simmer, then cover and cook on low heat for about 20-25 minutes, allowing the flavors to meld and the chicken to become tender.
  6. Remove the chicken from the broth and let it rest for a few minutes. Meanwhile, taste and adjust seasoning with salt and pepper as needed.
  7. Shred the cooked chicken into bite-sized pieces and discard the herb sprig and bay leaf from the broth.
  8. Add the cooked egg noodles into the broth, stirring well to combine. Let them heat through for 2-3 minutes.
  9. Return the shredded chicken to the soup, stirring until all ingredients are evenly distributed. Check the seasoning and add more salt or pepper if desired.
  10. Serve the soup hot, with fresh herbs sprinkled on top for a burst of flavor and aroma.

Notes

For a richer flavor, you can brown the chicken thighs longer or add a splash of white wine during sautéing. Removing the herb sprig before serving keeps the herbal aroma fresh. Feel free to customize with additional vegetables or herbs based on what you have on hand.