Chicken Noodle Soup with Fresh Herbs

    1 hour 20 min

    This easy chicken soup is packed with fresh herbs, Asian egg noodles, carrots and celery. An instant cure for colds and the flu!

    77 people made this

    Serves: 12 

    • 3 tablespoons vegetable oil
    • 2 onions, diced
    • 6 stalks celery, diced
    • 6 carrot, diced
    • 1 tablespoon chopped fresh rosemary
    • 1 tablespoon chopped fresh tarragon
    • 1 tablespoon chopped fresh thyme
    • 1 tablespoon chopped flat leaf parsley
    • 3.5L (6 3/8 pints) chicken stock
    • 800g (1 3/4 lb) cubed skinless, boneless chicken breast meat
    • 450g (16 oz) egg noodles
    • salt and pepper to taste

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    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.


    Use stock cubes instead of shop-bought stock if that's all you have to hand!

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    Reviews & ratings
    Average global rating:

    Reviews in English (70)


    A little on the bland side, even with the fresh herbs, I had to add more dried to enhance the flavor. An old secret to adding an "earthier" flavor 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.  -  26 Feb 2007  (Review from Allrecipes US | Canada)


    I halved the recipe but tripled the chicken broth. The egg noodles called for in this recipe is too much, so I had to add more broth. This needs a lot of seasoning because it doesn't have much flavor.  -  24 Sep 2008  (Review from Allrecipes US | Canada)


    I LOVE this soup! I just read it about half an hour ago and it's just about ready, but I have already tasted it and can't wait to eat a bowlful! I did not have the fresh herbs on hand so I used about 3/4 t of each, dried. So yummy! I've tried similar recipes before, but the difference is the herbs. Thank you, Steve!!!  -  15 May 2006  (Review from Allrecipes US | Canada)