Easily made, this is a wonderfully flavorful chicken noodle soup that will cure any common disease and make your guests happy.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • In a large skillet over medium heat, cook onions in oil until translucent. Stir in celery, carrot, rosemary, tarragon, thyme and parsley and cook, covered, until vegetables are soft, 5 to 10 minutes.

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  • Transfer vegetable mixture to a large pot and pour in chicken broth. Simmer over low heat, covered, for 30 minutes.

  • Stir in chicken breast pieces and egg noodles and simmer, covered, 30 minutes more. Season with salt and pepper.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

276 calories; 6.6 g total fat; 65 mg cholesterol; 593 mg sodium. 29.9 g carbohydrates; 23.2 g protein; Full Nutrition

Reviews (65)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/26/2007
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. Read More
(51)

Most helpful critical review

Rating: 3 stars
01/20/2015
As others have stated this is on the bland side. I used homemade noodles instead of egg noodles. I used 1.5x the broth. The advice of others here to enhance the flavor should be heeded! Read More
(1)
82 Ratings
  • 5 star values: 53
  • 4 star values: 24
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/26/2007
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. Read More
(51)
Rating: 4 stars
02/26/2007
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. Read More
(51)
Rating: 4 stars
09/25/2008
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. Read More
(43)
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Rating: 5 stars
05/15/2006
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!!! Read More
(34)
Rating: 4 stars
11/14/2008
UPDATE: my bf's mom made this soup as a side dish to go with Easter dinner. She omtted the noodles and used dried herbs. The soup tasted much better than I remember (tasted like mine did after sitting for a day)! I made this soup for dinner. It was a cold snowy Chicago night - and it hit the spot! I will only give this 4 stars though b/c it was a bit bland.... The fresh herbs didn't add a stronger flavor as I thought they would (I thought fresh herbs intensified the longer they cooked and dried lost their potency???). Fresh herbs are VERY expensive but b/c chicken noodle is my FAVORITE soup I went all out and bought everything fresh. I could have used dried herbs (which I had on hand) and the broth would have tasted about the same... maybe not (I'll have to try with dried next time in order to make the distinction). To shorten prep time I cubed a purchased lemon garlic rotisserie chicken (breast meat only). I added the chicken and noodles in the last step and simmered for about 10-12 minutes until the noodles were done. I think I used a little less than half the bag of noodles (I halved the recipe) and the ratio was perfect. In my opinion this soup tastes even better the next day after the herbs have had a chance to penetrate the broth (and my egg noodles didn't swell like most reviewers warned!). Thanks for a great simple recipe that I can add to my collection! Read More
(19)
Rating: 5 stars
01/09/2004
A perfect and traditional-tasting Chicken Noodle soup. Read More
(14)
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Rating: 5 stars
10/25/2006
My daughter has a nasty cold and I made this soup last night for her. It is delicious! Since she doesn't like carrots I substituted peas her favorite and green beans. I think the secret to the great taste is in cooking onions etc. in oil first. We love this soup! Thanks Steve! Read More
(13)
Rating: 4 stars
09/22/2005
you should add less noodles to this recipe Read More
(7)
Rating: 5 stars
04/12/2004
This recipe is easy and delicious! My family loved it! Read More
(7)
Rating: 5 stars
10/04/2004
I loved this recipe it was the perfect blend of herbs. I suggest adding a few more veggies. Read More
(6)
Rating: 3 stars
01/20/2015
As others have stated this is on the bland side. I used homemade noodles instead of egg noodles. I used 1.5x the broth. The advice of others here to enhance the flavor should be heeded! Read More
(1)