If you have been dreaming of a comforting, flavorful bowl that warms you right to your soul, then this Creamy Chicken Noodle Soup with Fresh Vegetables and Herbs Recipe is exactly what you need. Combining tender chicken, fresh garden vegetables, fragrant herbs, and delicate egg noodles in a rich, creamy broth, this soup elevates a classic to something truly incredible. It’s hearty but bright, soothing yet vibrant—the perfect way to nourish yourself any time of the year. You’ll love how easy it is to make and how every spoonful feels like a cozy hug.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the key to bringing out the authentic flavors in this soup. Each item plays an important role, contributing texture, color, and that irresistible depth of taste that makes this recipe so special.
- Butter: 2 tablespoons to sauté vegetables and provide a luscious base for your soup.
- Celery: 1 cup diced for crunchy, aromatic bites that complement the softness of the chicken and noodles.
- Carrots: 1 ½ cups diced add natural sweetness and vibrant orange color.
- Garlic: 4 cloves minced bring savory warmth and depth of flavor.
- Chicken Stock: 8 cups homemade or high-quality store-bought for a rich, savory broth.
- Salt: 1 teaspoon, critical for seasoning to enhance all the flavors.
- Black Pepper: ½ teaspoon freshly ground adds a gentle kick.
- Dried Rosemary: ¼ teaspoon, a fragrant herb that brightens and elevates the broth.
- Dried Thyme: ½ teaspoon complements rosemary with earthy notes.
- Crushed Red Pepper Flakes: ¼ teaspoon for a subtle spicy warmth.
- Egg Noodles: 3 cups homemade or 8 ounces dry pasta, providing the tender chewy texture that makes the soup filling and comforting.
- Cooked Chicken: 3 cups shredded rotisserie chicken, adding protein and a juicy, savory element.
- Chicken Bouillon Paste or Cube (Optional): 1 teaspoon or 1 cube to boost the broth’s flavor complexity.
How to Make Creamy Chicken Noodle Soup with Fresh Vegetables and Herbs Recipe
Step 1: Sauté the Fresh Vegetables
Start by melting the butter in a large stockpot over medium-high heat. Add the diced celery and carrots and sauté for about 3 minutes until they are just starting to soften. This preserves their crunch and natural sweetness while creating a flavorful base. Then toss in the minced garlic and cook for 30 seconds until wonderfully fragrant but not browned.
Step 2: Build the Broth with Aromatics and Seasonings
Pour in the chicken stock and sprinkle in the salt, black pepper, dried rosemary, thyme, and red pepper flakes. These herbs and spices lend an inviting aroma that promises comfort and coziness. Give everything a good stir and taste the broth, adjusting the seasoning if needed. If you want to intensify the flavors, stir in the chicken bouillon paste or cube now for that extra savory punch.
Step 3: Cook the Noodles to Perfection
Bring the broth to a rolling boil before adding your egg noodles. Cooking times depend on the type of noodles you use: fresh noodles take about 5 to 7 minutes, while dry pasta needs 8 to 10 minutes. Be vigilant to remove the pot from heat as soon as they’re al dente, ensuring they remain tender but not mushy—a key to a delightful soup texture.
Step 4: Add the Shredded Chicken
Once the noodles are cooked perfectly, fold in the shredded rotisserie chicken. This completes the soup with moist, tender bites of chicken that absorb the broth’s flavors beautifully. Give one last taste check and adjust salt or pepper to your preference. At this point, your soup is ready to be ladled into bowls and enjoyed.
How to Serve Creamy Chicken Noodle Soup with Fresh Vegetables and Herbs Recipe
Garnishes
A sprinkle of freshly chopped parsley or chives adds a bright, fresh note and some appealing color contrast. For extra richness, a small dollop of crème fraîche or a grating of Parmesan cheese can elevate this soup into a next-level feast.
Side Dishes
Pairing it with warm crusty bread or soft dinner rolls is perfect for dipping into the creamy broth. A light green salad with a tangy vinaigrette complements the soup’s richness and adds healthy, crisp greens to your meal.
Creative Ways to Present
Serve the soup in rustic bowls, garnished with a swirl of cream and a sprinkle of herbs, to make it feel like a special occasion even on a regular day. For a fun twist, ladle the soup into hollowed-out bread bowls to impress family or guests with a cozy presentation.
Make Ahead and Storage
Storing Leftovers
This soup keeps wonderfully in an airtight container in the refrigerator for up to 4 days. Store the soup separately from any bread or salad to maintain freshness and texture.
Freezing
You can freeze Creamy Chicken Noodle Soup with Fresh Vegetables and Herbs Recipe in freezer-safe containers for up to 3 months. For best results, undercook the noodles slightly before freezing to prevent them from becoming overly soft when reheated.
Reheating
Reheat gently on the stovetop over medium heat, stirring occasionally until warmed through. If the soup is too thick, add a splash of chicken broth or water to loosen it back to a comforting consistency.
FAQs
Can I use store-bought chicken broth instead of homemade?
Absolutely! High-quality store-bought broth works great and saves time while still delivering plenty of flavor for this soup.
What type of noodles work best in this soup?
Fresh egg noodles are ideal for their tender texture, but dry egg noodles, farfalle, or other small pasta shapes can work well too. Just watch the cooking time closely.
Can I make this soup vegetarian?
To make a vegetarian version, substitute the chicken stock with vegetable broth and replace the chicken with hearty mushrooms or tofu for protein.
How can I make the soup creamier?
While this recipe is naturally creamy from the butter and hearty ingredients, you can add a splash of cream or milk when adding the chicken for an extra smooth texture.
Is it better to use rotisserie chicken or cook my own?
Rotisserie chicken is a fantastic time-saver and adds a delicious smoky flavor, but cooked homemade chicken breast or thighs shredded by hand works just as well for a fresher feel.
Final Thoughts
This Creamy Chicken Noodle Soup with Fresh Vegetables and Herbs Recipe is a true classic that feels like a warm, loving embrace in a bowl. It’s simple enough for weeknight dinners but special enough to make any day better. I can’t wait for you to experience the comforting textures and harmonious flavors that have made this recipe one of my all-time favorites. So go ahead, give it a try and enjoy every hearty, creamy spoonful!
Print
Creamy Chicken Noodle Soup with Fresh Vegetables and Herbs Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Description
This classic Chicken Noodle Soup recipe is a comforting and hearty dish perfect for any day. Made with tender shredded rotisserie chicken, fresh vegetables, fragrant herbs, and homemade or quality store-bought chicken broth, it’s easy to prepare and packed with flavor. Fresh or dry egg noodles are cooked directly in the savory broth, making this soup both satisfying and simple to make for the whole family.
Ingredients
Soup Base
- 2 tablespoons butter
- 1 cup celery, diced
- 1 ½ cups carrots, diced
- 4 cloves garlic, minced
- 8 cups homemade chicken stock or high-quality store-bought chicken broth
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon dried rosemary
- ½ teaspoon dried thyme
- ¼ teaspoon crushed red pepper flakes
Noodles & Protein
- 3 cups homemade egg noodles or 8 ounces dry egg noodles, farfalle, or other bite-size pasta
- 3 cups cooked rotisserie chicken, shredded
- 1 teaspoon chicken bouillon paste or 1 cube chicken bouillon (optional, for extra flavor)
Instructions
- Sauté the Vegetables: In a large stockpot over medium-high heat, melt 2 tablespoons of butter. Add diced celery and carrots, then sauté for about 3 minutes until they soften slightly.
- Add Garlic: Stir in minced garlic cloves and cook for 30 seconds until fragrant, taking care not to burn.
- Add Broth and Seasonings: Pour in 8 cups of chicken stock or broth. Season with salt, black pepper, dried rosemary, thyme, and crushed red pepper flakes. Stir well and taste to adjust seasoning as needed.
- Enhance Flavor (Optional): For extra depth, stir in chicken bouillon paste or a bouillon cube until dissolved.
- Cook the Noodles: Bring the broth to a rolling boil. Add fresh or dry noodles and cook until al dente—about 5-7 minutes for fresh noodles or 8-10 minutes for dry pasta. Remove from heat immediately once noodles are tender to avoid overcooking.
- Add the Chicken: Stir in shredded rotisserie chicken to warm through. Taste and adjust seasoning again if necessary.
- Serve: Ladle the hot soup into bowls and serve immediately. Pairing with crusty bread or rolls makes for a hearty meal.
Notes
- For best flavor, use homemade chicken stock; however, a good quality store-bought broth works well too.
- Adjust the seasoning gradually, especially salt, according to your taste preference and the saltiness of your broth or bouillon.
- Fresh noodles cook faster; watch carefully to prevent them from becoming mushy.
- If you prefer a spicier soup, increase crushed red pepper flakes or add a dash of hot sauce.
- Leftover soup can be stored in the refrigerator for up to 3 days; add additional broth when reheating if it thickens too much.
