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!

    67 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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