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It’s that time of year when just about every single kid has come down with a cold. I hate seeing my kiddos sick (just as any momma does!) so I always keep this Herbed Chicken Noodle Soup in my back pocket to make them feel better.
I really believe that a delicious bowl of chicken soup is an important part of your diet when you’re feeling under the weather. It provides your body with much-needed nourishment when your immune system has seen better days. Plus, it’s packed with delicious and nutritious ingredients that are easy on the tummy!
To really kick up the healing properties of classic chicken soup, I like to doctor mine up a bit. For the base, I use nourishing bone broth (you can either make your own or buy store-bought). I also add a touch of ginger and turmeric, which are also known for their immune-boosting properties. To richen up the broth, I cook my soup with a ton of fresh herbs. Sage, thyme, and rosemary add a wonderful depth to the soup that I just adore. The best part? It just gets better with time, so if you have leftovers, it will taste even better the next day!
ingredients:
- Extra Virgin Olive Oil
- Carrots
- Celery
- Yellow Onion
- Garlic Cloves
- Kosher Salt
- Freshly Ground Black Pepper
- Fresh Rosemary
- Fresh Sage
- Bay Leaves
- Ground Turmeric
- Ground Ginger
- Paprika
- Low-Sodium Chicken Bone Broth
- Dried Ditalini Pasta
- Cooked Chicken
- Lemon Juice
step-by-step:
step one: sauté the veggies
Heat the oil in large pot or Dutch oven over medium heat. When the oil is shimmering, add the carrots, celery, onion, garlic, salt, and pepper. Cook, stirring often, until the vegetables are tender, about 5 minutes.
step two: add the fresh herbs and spices
Add the rosemary, sage, thyme, bay leaves, turmeric, ginger, and paprika. Continue to cook, stirring, for 2 minutes.
step three: pour in the broth
Add the broth, increase the heat to medium-high, and bring to a boil.
step four: add the pasta and chicken
When the soup reaches a boil, reduce to a simmer and add the ditalini pasta and chicken. Stir to combine and let cook, simmering uncovered and stirring occasionally, until the pasta is al dente, about 15 minutes.
step five: taste and serve
Using tongs, remove the bay leaves and herb sprigs (it’s okay if some of the leaves fell off into the soup). Stir in the lemon juice. Taste and season with more salt and pepper, if needed. Serve and enjoy!
This would be great with any type of small pasta, such as orzo, stelline, or even small elbows.
Yes! I really think that this is one of those soup recipes that just gets more flavorful with time. You may want to undercook the pasta by 1 to 2 minutes just so that it doesn’t get soggy as it sits in the broth overnight. And if it absorbs too much broth once stored, add additional broth when warming!
Whether you’re battling a cold or just craving a bowl of homemade soup, I have a feeling that your whole family will adore my Herbed Chicken Noodle Soup.
looking for more recipes for when you’re feeling sick? try these!
Lemon Chicken and Chickpea Stew
Ginger-Pork Meatball Noodle Soup
Immune Boosting Coconut-Ginger Lentil Soup
Ginger-Scallion Chicken and Rice Soup
Herbed Chicken Noodle Soup
Ingredients
- 2 tablespoons extra virgin
- 2 cups diced carrots (from about 1 large carrot)
- 1½ cups diced celery (from about 3 stalks)
- 1½ cups diced yellow onion (from about 1 large onion)
- 4 cloves garlic, minced
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 1 sprig fresh rosemary
- 1 sprig fresh sage
- 5 sprigs fresh thyme
- 2 bay leaves
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon ground ginger
- 1/4 teaspoon paprika
- 8 cups low-sodium chicken bone broth
- 1 cup dried ditalini pasta
- 2 cups cooked, chopped chicken (I use rotisserie)
- 2 tablespoons freshly squeezed lemon juice (from about 1/2 lemon)
Instructions
- Heat the oil in large pot or Dutch oven over medium heat. When the oil is shimmering, add the carrots, celery, onion, garlic, salt, and pepper. Cook, stirring often, until the vegetables are tender, about 5 minutes.
- Add the rosemary, sage, thyme, bay leaves, turmeric, ginger, and paprika. Continue to cook, stirring, for 2 minutes.
- Add the broth, increase the heat to medium-high, and bring to a boil.
- When the soup reaches a boil, reduce to a simmer and add the ditalini pasta and chicken. Stir to combine and let cook, simmering uncovered and stirring occasionally, until the pasta is al dente, about 15 minutes.
- Using tongs, remove the bay leaves and herb sprigs (it’s okay if some of the leaves fell off into the soup). Stir in the lemon juice. Taste and season with more salt and pepper, if needed. Serve and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can this be modified to be gluten free?
You can just use gluten-free noodles instead!
I love this soup recipe! It’s quick, hearty, balanced, and a great reset for us after holidays!
Totally agree! Glad you loved it!
This was my first time making chicken soup and ohh my, it came out delicious!! My family also loved it!! I did add a bit of chicken bouillon since I like to pick up the chicken flavor a bit more. It was still delicious with and without the chicken bouillon.
Just wonderful!!!
I have fixed for some sick folks, they say Best Ever!! So thank you.
Glad they enjoyed it, get well soon!
Doesn’t get much easier when you buy grated carrots, chopped onion, and pulled rotisserie chicken in the deli! Full of flavor & my house smelled heavenly while it was cooking!
Delicious! Even my 3 year old loved it and asked for seconds.
Where is the nutritional info for the recipe?