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Herbed Chicken Noodle Soup

5 from 1 vote


  • 2 tbsp olive oil extra virgin
  • 2 cups carrots, diced or 1 large carrot
  • 1.5 cups celery, diced or 3 stalks
  • 1.5 cups yellow onion, diced or 1 small onion
  • 4 cloves garlic, minced
  • 1 tsp kosher salt or more to taste
  • 1/2 tsp cracked black pepper or more to taste
  • 1 sprig fresh rosemary
  • 1 sprig fresh sage
  • 5 sprigs fresh thyme
  • 2 bay leaves
  • 1/4 tsp ground turmeric
  • 1/2 tsp ground ginger
  • 1/4 tsp paprika
  • 8 cups Homemade Chicken Bone Broth or Broth low-sodium store-bought is fine
  • 1 cup dried ditalini pasta sub orzo if you can't find it
  • 2 cups cooked, chopped chicken I use rotisserie
  • 2 tbsp lemon juice or 1/2 lemon


  • Heat a large pot or dutch oven over medium heat with the olive oil. When the oil is shimmering, add the carrots, celery, onion, garlic, kosher salt and pepper. Cook, stirring often, until the vegetables are tender, about 5 minutes. 
  • Add in the rosemary, sage, thyme, bay leaves, ground turmeric, ground ginger, and paprika.  Continue to cook, stirring, for 2 more minutes. 
  • Pour in 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 in the ditalini pasta and chopped 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 the soup and adjust seasonings, to taste. Serve and enjoy!