When my body is tired and achy, or I’m feeling a bit under the weather, I always throw together this Homemade Chicken Noodle Soup recipe. The aroma that fills my house as it cooks is absolutely soothing to the soul, and the “from scratch” chicken soup flavor makes it the ultimate comfort food. There’s no bouillon or canned broth here folks, because this chicken soup is the real deal. But don’t worry—this recipe makes the BEST homemade chicken noodle soup with very little work on your part, even though it starts from scratch!
Chicken soup is the ultimate comfort food. A steaming bowl immediately makes you feel warm, nourished, and cared for. But the herbs you add are what truly elevate chicken soup from basic to exceptional.
Picking the right herbs is important for making chicken soup that tastes great all the way through. I’ve tried a lot of different herb combinations over the years to find my favorites. I’m going to tell you everything I know about making super tasty chicken soup with herbs in this article.
The Essential Herbs for Chicken Soup
These three herbs form the flavor foundation of most chicken soups
Parsley – This fresh, grassy herb adds a pop of vibrant green. Chopped parsley stirred in at the end brightens the broth.
Thyme – Earthy thyme infuses the broth with warmth. Add a few sprigs or leaves that have been cut off the stems to the pot.
Rosemary – The piney fragrance of rosemary provides an aromatic backbone Use sparingly as it can overwhelm
Even though rosemary, thyme, and parsley make a great base, don’t stop there. Additional herbs let you customize your soup.
Customize Flavor with More Herbs
Beyond the core trio, try these herbs to put your own spin on chicken soup:
Bay Leaves: Adding one bay leaf to the broth makes it taste better. Remove before eating as the leaf itself is bitter.
Sage – Savory, slightly peppery sage boosts the richness. Use sparingly as it’s very strong.
Oregano – The bright, zesty flavor of oregano adds Mediterranean flair. Dried works well.
Dill – Go for a touch of anise-like dill for a lighter taste. Use more if you enjoy strong dill flavor.
Marjoram – Subtly sweet marjoram provides an undercurrent of flavor. Pairs well with thyme.
Tarragon – Licorice-y tarragon infuses the broth with a light sweetness. Goes well with chicken.
Cilantro – Not traditional but fresh cilantro gives a delicious flavor pop. Stir in at the end.
Basil – Another non-traditional choice, basil provides a sweet herbal taste. Use with care as it can discolor the broth.
Herb Combinations for Chicken Soup
Getting creative with herb combos is part of the fun of making chicken soup! Here are some of my favorite pairings:
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Thyme, rosemary, sage – An herby, robust blend
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Parsley, dill, tarragon – Bright and refreshing
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Thyme, oregano, marjoram – Rustic Italian flavors
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Sage, parsley, bay leaf – Classic and balanced
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Rosemary, basil, parsley – Aroma of mixed herbs
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Dill, cilantro, tarragon – Fresh and light
Feel free to deviate from these combinations. Trust your instincts as you balance and blend herb flavors.
Fresh vs. Dried Herbs in Chicken Soup
You can use either fresh or dried herbs in chicken soup. Here’s how they compare:
Fresh herbs – More nuanced flavor and vibrancy. Add towards the end of cooking.
Dried herbs – Concentrated flavor. Use less compared to fresh. Add early to allow rehydrating.
I prefer using fresh herbs when possible for the complexity they add. However, dried herbs can infuse the broth well when simmered over long cooking times.
For dried herbs, start with 1/2 to 1 tsp per quart of broth. For fresh, use 1-2 Tbsp per quart of broth. Adjust amounts to your taste.
Storing and Handling Fresh Herbs
To get the most out of fresh herbs:
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Store properly – Keep herbs fresh by storing in the fridge in a damp paper towel inside a partially closed plastic bag.
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Use herb stems – Herb stems have lots of flavor. For thyme, rosemary etc, use whole sprigs. For softer herbs like parsley, use just the leaves.
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Chop finely – Mince or finely chop herbs to maximize the surface area releasing flavorful oils into the broth.
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Add towards the end – Stir in delicate herbs like parsley right before serving so they retain vibrancy.
Sample Herbed Chicken Soup Recipe
To bring this all together, here’s my go-to simple recipe for herbed chicken soup:
Ingredients:
- 1 Tbsp olive oil
- 1 yellow onion, diced
- 3 carrots, peeled and sliced
- 3 ribs celery, sliced
- 3 cloves garlic, minced
- 1 rotisserie chicken or 4 bone-in chicken thighs
- 2 bay leaves
- Sprigs of thyme, rosemary, and parsley
- 8 cups chicken broth
- 1⁄4 cup lemon juice
- Salt and pepper to taste
Instructions:
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In a large pot, heat oil over medium heat. Cook onion, carrots, celery and garlic until softened.
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Add chicken, bay leaves, herb sprigs and broth. Bring to a boil then reduce heat and simmer 30 minutes.
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Remove chicken and herbs. Shred chicken and return meat to pot.
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Stir in lemon juice and season with salt and pepper.
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Just before serving, remove bay leaves. Roughly chop parsley leaves and stir into soup.
This simple soup lets the chicken and herb flavors shine. The possibilities are endless when you master mixing and matching herbs in chicken soup. Hopefully these tips inspire you to start experimenting with herbs to create your ideal chicken soup!
Tips for Making Chicken Noodle Soup More Flavorful
To make sure your homemade chicken noodle soup has the most flavor possible, follow these easy tips:
- Use bone-in chicken, not boneless. The bones give the broth a TON of flavor.
- Make sure your dried herbs are fresh. Check the dates on your dried herbs because they lose their flavor over time.
- Don’t rush it. The chicken, vegetables, and herbs in this soup taste best after being cooked slowly for a long time. Don’t worry, though; it doesn’t need much attention while it cooks.
- Don’t forget the salt. Salt doesn’t just make food taste “salty,” it also helps our tongues tell the difference between tastes. To get the most out of all those great flavors, make sure you salt the soup to your liking at the end.
Ingredients for Chicken Noodle Soup
Making chicken noodle soup from scratch doesn’t require a lot of complicated ingredients. For this easy chicken noodle soup recipe, you’ll need chicken, some simple vegetables, herbs, and spices.
- For the vegetables, I use onion, carrot, and celery in a simple mirepoix, with a little garlic added for flavor. The chicken and this mix of vegetables cook together to make a delicious homemade soup broth. The vegetables help the soup look and feel better too.
- Chicken with Bones: For the tastiest chicken noodle soup, you must use chicken with bones. I use bone-in, skinless chicken breast, so my soup has tasty pieces of white meat all over it. If you like dark meat, you can use drumsticks or thighs. If you want a richer soup, you can leave the skin on while it simmers and take it off later. I like to take it off to cut down on the fat.
- Spices and herbs: Basil, parsley, thyme, bay leaf, and pepper give this soup its classic warm taste. We also add salt to make the natural flavors really stand out.
- Water: The chicken, vegetables, and spices cook in water to make a delicious homemade broth.
- For chicken noodle soup, I like to use wide egg noodles because they are light, but you can use any shape of pasta you like! Try stars, alphabet pasta, fideo, or ditalini.
Basic Herbal Chicken Soup
FAQ
What herbs are nice in chicken soup?
Add peppercorns, bay leaves, thyme, poultry seasoning, basil, and parsley.
What are the best herbs to put in soup?
Basil: Offers a sweet and aromatic flavor, especially good in Italian-style soups. Oregano: Provides a robust, slightly peppery taste. Dill: Adds a fresh, tangy flavor that pairs well with vegetables. Rosemary: A strong herb that adds depth; use sparingly. Sage: Offers a warm, earthy flavor, great for heartier soups.
What can I add to chicken soup for more flavor?
Sautéing aromatic vegetables, like onion, carrot, and celery then simmering them in the broth adds more flavor. As does mixing in a few sprigs of fresh thyme and dried bay leaves.
What herbs complement chicken?
Herbs that go with chickenCilantro. This goes best with Mexican, Turkish and Greek food or on top of chicken curries. Rosemary. Rosemary sprigs are hardy and are most flavorful when cooked with the chicken and some liquid. Sage. Oregano. Dill. Thyme. Tarragon. Marjoram.