Can I use pre-cooked chicken for this Chicken Noodle Soup?

Yes, you can use shredded rotisserie chicken or any leftover cooked chicken. Add it during Step 3, just before the noodles, to heat through.

What if I don't have fresh herbs for the herb butter?

While fresh herbs are highly recommended for the best flavor, you can use dried herbs. Use about 1 teaspoon of dried parsley and ½ teaspoon of dried chives, adding them to the melted butter with the garlic.

Can I make this Chicken Noodle Soup with Herb Butter Broth vegetarian?

Absolutely! Omit the chicken and use vegetable broth. You can add extra vegetables like mushrooms, zucchini, or chickpeas for a heartier vegetarian option.

How do I prevent the noodles from getting soggy in my chicken noodle soup?

The best way is to cook the noodles directly in the soup and serve immediately. If making ahead or storing, cook the noodles separately and add them to individual bowls just before serving.

Chicken Noodle Soup with Herb Butter Broth perfect Weeknight Win

Description

This Chicken Noodle Soup with Herb Butter Broth is a comforting and flavorful dish, perfect for a cozy weeknight meal. It features tender chicken, egg noodles, and vegetables in a rich, aromatic herb butter broth.

Ingredients

Scale

1 tablespoon olive oil
1 pound boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
1 large yellow onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
8 cups chicken broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried oregano
½ teaspoon black pepper
½ teaspoon salt
8 ounces egg noodles
¼ cup unsalted butter
2 cloves garlic, minced
¼ cup fresh parsley, chopped
2 tablespoons fresh chives, chopped

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Instructions

Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken and cook until lightly browned, about 5-7 minutes. Remove chicken and set aside.
Add onion, carrots, and celery to the pot. Cook until softened, about 8-10 minutes.
Return chicken to the pot. Pour in chicken broth. Stir in thyme, rosemary, oregano, black pepper, and salt. Bring to a boil, then reduce heat and simmer for 15 minutes.
Add egg noodles and cook according to package directions, about 5-7 minutes, or until al dente.
While noodles are cooking, melt butter in a small saucepan over medium-low heat. Add minced garlic and cook for 1 minute until fragrant. Stir in fresh parsley and chives.
Ladle soup into bowls. Drizzle each serving with the herb butter broth. Serve hot.

Notes

For extra flavor, you can roast the chicken thighs before adding them to the soup.
Feel free to add other vegetables like peas, corn, or spinach.
If you prefer a thicker soup, you can whisk 2 tablespoons of cornstarch with ¼ cup of cold water and stir it into the simmering soup before adding the noodles.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 380
Sugar: 4g
Sodium: 850mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 25g
Cholesterol: 90mg