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    Hearty Chicken and Herb Noodle Soup

    clock-icon30 minutes
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    Pixicook editorial team

    A comforting and flavorful chicken noodle soup made with fresh herbs and vegetables.

    Ingredients for Hearty Chicken and Herb Noodle Soup

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    units in
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    serves
    6 peoplechevron
    serves
    6 peoplechevron

    Extra Virgin Olive Oil

    tablespoons

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    Ground Chicken

    0 lb

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    Salt

    to taste

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    Black Pepper

    to taste

    Substitute chevron-down

    Garlic Clove, roughly chopped

    each

    Substitute chevron-down

    Ground Coriander

    teaspoons

    Substitute chevron-down

    Celery Seeds, optional

    teaspoons

    Substitute chevron-down

    Celery Stalks, halved lengthwise, then sliced 1/2-inch thick

    each

    Substitute chevron-down

    Large Carrot, peeled and cut into 1/2-inch cubes

    each

    Substitute chevron-down

    Large Shallot, finely chopped

    each

    Substitute chevron-down

    Fresh Thyme Leaves, or 1 teaspoon dried thyme leaves

    tablespoons

    Substitute chevron-down

    Chicken Stock, plus more as needed

    cups

    Substitute chevron-down

    Dried Egg Noodles, or other small shaped pasta

    0 oz

    Substitute chevron-down

    Creme fraiche, for garnish

    to taste

    Substitute chevron-down

    Flat Leaf Parsley, chopped, for garnish

    to taste

    Substitute chevron-down

    Dill, chopped, for garnish

    to taste

    Substitute chevron-down

    Lemon Zest, for garnish

    to taste

    Substitute chevron-down

    How to Make Hearty Chicken and Herb Noodle Soup

    1. Cook the Chicken

    Start by heating 3 tablespoons of olive oil in a large pot over medium-high heat. Once the oil is shimmering, add the ground chicken, season it with salt and black pepper, and cook for about 3 minutes. Use a wooden spoon to break up the chicken as it cooks. You'll know it's ready when the chicken starts to crumble and is no longer pink.

    2. Add Garlic and Spices

    Next, add the roughly chopped garlic, ground coriander, and optional celery seeds to the chicken. Stir everything together for about 2 minutes until the garlic is fragrant and the chicken is fully cooked through. Transfer the cooked chicken to a small bowl using a slotted spoon and cover it to keep warm.

    3. Sauté Vegetables

    In the same pot, add the remaining 2 tablespoons of olive oil along with the celery, carrot, shallot, and thyme. Season with a bit more salt and pepper. Sauté the vegetables for about 3 minutes, stirring occasionally until they are slicked with fat and starting to soften. This step releases the vegetables' flavors, creating a rich base for your soup.

    4. Add Stock and Noodles

    Pour in 7 to 8 cups of chicken stock and bring the mixture to a boil over high heat. Once boiling, add the dried egg noodles or your pasta of choice. Cook the noodles directly in the soup, following the package directions until they are al dente. This method allows the noodles to absorb the soup's flavors, making them extra delicious.

    5. Warm the Chicken and Serve

    Return the reserved chicken and any accumulated juices to the pot. Gently heat the soup until the chicken is warmed through. Taste the soup and adjust the seasoning with more salt and pepper if needed. Serve the soup hot, garnishing each bowl with a dollop of crème fraîche, a sprinkle of chopped fresh parsley and dill, and a touch of lemon zest. These garnishes add a fresh and complex finish to your hearty chicken and herb noodle soup. Enjoy!

    Variations

    Asian Chicken and Rice Soup

    Keep the chicken but use ginger and garlic for flavor, rice instead of noodles, and a mix of chicken broth and soy sauce.

    Italian Minestrone

    Use cannellini beans or chickpeas, diced tomatoes, Italian herbs, and small pasta shapes like ditalini.

    Mexican Chicken Tortilla Soup

    Add roasted tomatoes, corn, black beans, and spices like cumin, coriander, and chili powder. Serve with tortilla strips.

    Roast the Chicken

    Roasting the chicken with herbs and spices before shredding it into the soup adds a deeper flavor.

    Beef and Barley Soup

    Use beef chunks, beef broth, barley, turnips, and a bay leaf for a hearty alternative.

    Pitfalls and tips

    Quality Ingredients

    Start with the freshest ingredients possible. Organic, free-range chicken will provide a richer flavor, and fresh herbs will impart a more vibrant taste than dried ones. Homemade chicken stock can be a game-changer; if you have the time, make your own for the best depth of flavor.

    Seasoning

    Proper seasoning is crucial. Add salt in layers, tasting as you go, to avoid an under-seasoned or overly salty soup. Finish with freshly ground black pepper and a squeeze of lemon juice to brighten the flavors before serving.

    Browning the Chicken

    Don’t skip browning the chicken pieces before making the broth. This step creates complex flavors and adds richness to your broth. Brown the chicken in batches if necessary to avoid overcrowding.

    Simmer Gently

    Bring your soup to a gentle simmer, not a rolling boil, to ensure even cooking and tender chicken. Boiling can make the meat tough and the broth cloudy.

    Pasta Considerations

    Cook the noodles separately until just shy of al dente and rinse under cold water to prevent overcooking in the hot broth and to keep your soup from becoming starchy.


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