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Homemade Chicken Noodle Soup with Fresh Herbs

This chicken noodle soup features tender pieces of chicken simmered in a rich, homemade broth infused with fresh herbs. Carrots, celery, and onions provide a fragrant vegetable base, while tender noodles soak up the flavorful liquid, resulting in a hearty, comforting dish with a clear and inviting appearance.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole fresh whole chicken about 3-4 pounds
  • 2 tablespoons olive oil
  • 3 large carrots peeled and sliced
  • 2 stalks celery sliced
  • 1 medium onion chopped
  • 4 cloves garlic minced
  • 1 bunch fresh thyme
  • 8 cups chicken broth preferably homemade
  • 3 cups egg noodles uncooked

Equipment

  • Large stockpot
  • Sharp knife
  • Cutting board
  • Ladle

Method
 

  1. Place the whole chicken in a large stockpot and cover with water. Bring to a gentle boil over medium-high heat, skimming off any foam that rises to the surface. Simmer for about 45 minutes until the chicken is cooked through.
  2. Remove the chicken from the broth and set aside to cool slightly. Strain the broth through a fine sieve into a clean pot, discarding solids. Reserve the clear broth for the soup base.
  3. While the broth cools, heat olive oil in a large pot over medium heat. Add chopped onions, sliced carrots, and sliced celery. Cook, stirring occasionally, until the vegetables are tender and fragrant, about 8 minutes.
  4. Add minced garlic and a sprig of thyme to the vegetables, cooking for another minute until fragrant. Remove the thyme sprig.
  5. Pour the strained chicken broth into the vegetable mixture. Add bay leaves and bring the broth to a gentle simmer. Let it cook for 15 minutes to develop flavor.
  6. Meanwhile, shred the cooled chicken into bite-sized pieces, discarding the skin and bones. Add the shredded chicken back into the simmering broth.
  7. Once the broth is flavorful, season with salt and freshly ground pepper to taste. Add the uncooked egg noodles and cook until tender, about 7 minutes.
  8. Remove bay leaves and thyme sprig from the soup. Check seasoning again, adjusting salt and pepper as needed.
  9. Serve the hot, hearty chicken noodle soup in bowls, garnished with extra fresh herbs if desired. The broth should be clear, with tender vegetables and noodles soaking up the flavorful liquid.

Notes

For extra flavor, make your own chicken broth and use fresh herbs for a vibrant taste.