This Garlic Herb Chicken Noodle Soup is the ultimate comfort food. With tender chicken, fresh herbs, and soft noodles, it’s a warm hug in a bowl!
Nothing beats the smell of garlic and herbs filling your kitchen. I love adding a splash of lemon juice at the end for a little zing—it brightens everything up!
Key Ingredients & Substitutions
Olive Oil: This adds flavor and helps sauté the veggies. If you don’t have olive oil, you can use vegetable oil or butter for a richer taste.
Garlic: Fresh garlic is essential for the aroma. If you’re out of fresh garlic, garlic powder can work, but use about half the amount since it’s more concentrated.
Chicken Broth: Low-sodium chicken broth gives more control over saltiness. You can substitute with homemade broth, vegetable broth, or even water, but the flavor will be lighter.
Cooked Chicken: While shredded chicken is best, you can also use diced turkey or canned chicken in a pinch. Leftover rotisserie chicken is my go-to for ease!
Pasta: Traditional egg noodles add a nice touch, but you can swap it out with rice, quinoa, or gluten-free pasta if you prefer. Just adjust cooking times accordingly!
How Do I Make Sure My Vegetables Are Tender But Not Mushy?
Getting that perfect veggie texture takes a bit of technique. Here’s how to do it right:
- Start by sautéing the garlic and onion first, allowing them to soften before adding heartier vegetables like celery and carrots.
- Cook the celery and carrots for just a few minutes before adding the broth. This helps them maintain some firmness.
- Once you add the broth and bring it to a boil, reduce it to a simmer. This gentle cooking allows the vegetables to become tender without falling apart.
Remember to check the veggies for doneness; they should be soft but still have a little bite! Adjusting your cooking time based on your preference is key.
Garlic Herb Chicken Noodle Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- 1 medium onion, chopped
- 3 celery stalks, sliced
- 3 large carrots, sliced
- 8 cups chicken broth (preferably low sodium)
- 2 teaspoons dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 2 cups cooked shredded chicken breast (rotisserie or boiled)
- 2 cups egg noodles or spiral pasta
- 1 tablespoon fresh parsley, chopped (for garnish)
- Optional: 1 tablespoon fresh lemon juice
How Much Time Will You Need?
This hearty Garlic Herb Chicken Noodle Soup takes about 10 minutes to prepare and around 30 minutes to cook. You’ll have a delicious bowl of soup ready to enjoy in about 40 minutes!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, heat the olive oil over medium heat. Once hot, add the minced garlic and chopped onion. Sauté for about 2-3 minutes, or until the onions become translucent and the garlic is fragrant. This will create a lovely base for your soup.
2. Add Vegetables:
Next, toss in the sliced celery and carrots. Stir and cook these veggies for about 5 minutes, allowing them to soften a little, but not too much.
3. Bring the Broth to a Boil:
Now, pour in the chicken broth and bring the mixture to a boil. Once you see it bubbling, reduce the heat to a gentle simmer. This will help everything cook nicely without boiling over!
4. Season and Simmer:
Add in the dried parsley, thyme, oregano, salt, and black pepper. Let the soup simmer for 15-20 minutes, or until the vegetables are tender but still have a bit of a bite.
5. Combine Chicken and Noodles:
Add your shredded chicken and the noodles to the pot. Cook for another 8-10 minutes, or until the noodles are al dente and heated through.
6. Taste and Adjust:
Give the soup a taste and adjust the seasoning as needed. If you’re feeling adventurous, stir in some fresh lemon juice for a tangy finish!
7. Serve and Enjoy:
Ladle your delicious soup into bowls and garnish with chopped fresh parsley. It’s perfect paired with warm crusty bread or some crackers. Enjoy your comforting meal!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but it’s best to thaw it first for even cooking. Thaw frozen chicken in the refrigerator overnight, or place it in a sealed bag and submerge it in cold water for a quicker method. Once thawed, shred it as needed!
Can I Make This Soup Vegetarian?
Absolutely! You can replace the chicken with beans (like cannellini or chickpeas) for protein and use vegetable broth instead of chicken broth. Adding more vegetables or even lentils can also enhance the flavor and nutrition.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. If the noodles absorb too much broth while stored, you may want to add a little extra broth or water when reheating.
What Can I Substitute for Egg Noodles?
If you don’t have egg noodles, you can use any pasta shape you like! Spiral pasta, fusilli, bowtie, or even rice work great. Just check the cooking times, as they may vary slightly from egg noodles.