Nothing beats the cozy comfort of a homemade soup on a chilly day, and this Hearty Chicken Noodle Soup with Fresh Vegetables and Herbs Recipe hits all the right notes. It’s packed with vibrant veggies, tender chicken, and fresh herbs that make every spoonful feel like a warm hug.

A close-up view of chicken noodle soup in a white bowl on a white marbled surface. The soup has a clear broth with chopped green herbs floating throughout. A black ladle is lifting a scoop containing shredded white chicken pieces, bright orange carrot rounds, pale green celery slices, and pale yellow wide noodles. More carrots, noodles, and herbs can be seen in the broth around the ladle. The textures show soft chicken, tender vegetables, and slippery noodles in the warm broth. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Hearty Chicken Noodle Soup with Fresh Vegetables and Herbs Recipe
Top Tip
How to Serve Hearty Chicken Noodle Soup with Fresh Vegetables and Herbs Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Hearty Chicken Noodle Soup with Fresh Vegetables and Herbs Recipe

Why You'll Love This Recipe

I’ve made this Hearty Chicken Noodle Soup with Fresh Vegetables and Herbs Recipe time and again, especially when we want something nourishing, quick, and truly satisfying. It’s the kind of dish that fills your kitchen with inviting aromas and your bowl with goodness.

Simple, wholesome ingredients: Fresh carrots, celery, and onions mingle perfectly with herbs and tender chicken for a natural flavor that’s hard to beat.
Comforting and filling: The egg noodles soak up the broth just right, and the shredded chicken adds just the perfect protein punch.
Easy to customize: Whether you want it creamier, packed with extra veggies, or gluten-free, this recipe adapts to your kitchen and cravings.
Great for leftovers: It tastes even better the next day and freezes beautifully for busy weeks.

A white pot filled with chicken noodle soup, showing three layers: at the bottom, a light golden broth with small green herb specks; the middle layer has thick, white noodles and bright orange carrot slices; on top, shredded white chicken pieces mixed with celery chunks and sprinkled with fresh green herbs. A woman's hand holds a black spoon lifting noodles, chicken, and carrots from the pot. The pot sits on a white marbled surface with some green herbs in the top right corner and a gray striped cloth below. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Hearty Chicken Noodle Soup with Fresh Vegetables and Herbs Recipe pulls together to create a balanced, flavorful bowl. Here’s why I choose what I do:

Flat lay of two boneless skinless chicken breasts, a small pile of sliced three medium carrots, four medium celery ribs sliced, one diced medium white onion, a small bowl of minced garlic, a small bowl of grated fresh ginger, a pat of salted butter, a small dish of olive oil, a bunch of fresh parsley, a handful of dried egg noodles, and a small bowl of mixed dried thyme and oregano, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Boneless skinless chicken breast: Cooks quickly, shreds easily, and keeps the soup lean but protein-packed.
Salt and black pepper: Simple seasoning that enhances every bite without overpowering the fresh flavors.
Olive oil and salted butter: These fats help soften vegetables and add richness without heaviness.
Carrots and celery: Classic soup veggies that bring sweetness, crunch, and great texture.
White onion: Adds subtle depth and sweetness as it cooks down.
Fresh or dried ginger: Just a hint of zing to brighten and warm up the broth.
Garlic: Brings that unmistakable savory aroma and a touch of spice.
Chicken broth: The flavorful base that ties everything together—homemade or store-bought both work well.
Dried thyme and oregano: Classic herbs that complement the chicken and veggies without competing.
Egg noodles (dried or frozen): These noodles cook right in the broth, absorbing flavor and adding hearty bite.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

While I adore the original version, I love encouraging you to make this soup your own. Cooking is about feeling at home in your kitchen, so don’t hesitate to adjust it to your taste.

Variation: When I want a creamier twist, I stir in some heavy cream at the end—totally indulgent but worth every calorie.
Extra veggies: Tossing frozen peas in as I shred the chicken adds color and boosts nutrition without fuss.
Quick shortcut: On busy nights, leftover rotisserie chicken saves loads of time—just add right before serving and heat through.

Step-by-Step: How I Make Hearty Chicken Noodle Soup with Fresh Vegetables and Herbs Recipe

Step 1: Prepping Your Fresh Ingredients

I like to get everything sliced and diced before I heat the pan—it makes the cooking flow so much easier. Carrots and celery go thinly sliced for that perfect tender bite, while onions get diced small but not too fine. And if you have fresh ginger, grate it right at this stage to make sure it’s ready to flavor the soup.

Step 2: Searing the Chicken for Extra Flavor

Heating olive oil over medium-high, I sear the chicken breasts just until they're golden brown—about 3 to 4 minutes on each side. This little step adds a subtle caramelized flavor that deepens the broth later. Then, I pop the chicken aside while I cook the veggies.

Step 3: Softening the Vegetables with Butter, Ginger & Garlic

Without cleaning the pot (let those browned bits stay!), I melt salted butter and toss in the carrots, celery, and onion. Stir occasionally as they soften, usually 5 to 7 minutes. Then, ginger and garlic join the party for about 2 minutes—filling the kitchen with that irresistible aroma.

Step 4: Building the Broth and Simmering

I nestle the seared chicken back on top of the veggies, pour in the chicken broth, then add my seasonings: salt, pepper, thyme, and oregano. After bringing it to a boil, I reduce the heat and let everything simmer gently for 10 minutes. Here, flavors meld beautifully, and your house starts to feel like home.

Step 5: Cooking the Noodles Right in the Soup

Next, in go the egg noodles—dried or frozen, either works. I simmer them according to package directions, usually 8 to 10 minutes, until perfectly tender but not mushy. This step really makes the soup hearty and filling.

Step 6: Shredding Chicken & Final Seasoning

Once the noodles are done, I fish out the chicken breasts and shred them with two forks—don’t skip this step, the shredded chicken really textures the soup nicely. Then, I stir it all back in and taste for seasoning, adding more salt or pepper if needed. If you like fresh herbs, a sprinkle of chopped parsley on top brightens it right up.

Top Tip

Over the years, I’ve come to realize that a few little tweaks really make the difference when making this Hearty Chicken Noodle Soup with Fresh Vegetables and Herbs Recipe—and I want you to get the full magic every time.

Don’t rinse the pot between steps: Those tasty browned bits left behind from the chicken add deep umami flavor to the soup base, so keep them in!
Shred warm chicken: It’s easier to shred when warm rather than cold, so timing it right after the noodles finish cooking saves effort.
Use homemade or quality broth: The broth carries so much flavor, and I’ve found using a well-made broth really lifts this simple soup.
Add herbs last: Fresh herbs like parsley shine brightest when added just before serving—so add them last to keep their fresh, vibrant flavor.

How to Serve Hearty Chicken Noodle Soup with Fresh Vegetables and Herbs Recipe

chicken noodle soup - Serving Suggestion

Garnishes

I almost always finish my bowls with a generous sprinkle of fresh chopped parsley because it adds that fresh burst of color and mild herbaceous flavor that cuts through the richness. Sometimes, I’ll add a squeeze of lemon juice or a dash of cracked black pepper for a gentle zing that wakes everything up.

Side Dishes

This soup pairs wonderfully with some crusty bread or soft dinner rolls—perfect for dipping into that flavorful broth. On lighter days, a crisp green salad or simple slaw balances the heartiness beautifully.

Creative Ways to Present

For special occasions or family dinners, I like to serve this soup in individual rustic bread bowls—that wow factor turns a humble dish into a conversation starter. You can also garnish with freshly grated Parmesan or a drizzle of chili oil if you want to spice things up.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge for up to 3 days. When reheating, I recommend warming gently on the stove to keep the noodles from getting overly mushy and preserve the fresh vegetable textures.

Freezing

I’ve frozen this soup a few times with great results. The trick is to slightly undercook the noodles before freezing, or better yet, freeze the broth and shredded chicken separate from the noodles and add noodles freshly cooked when reheating.

Reheating

Reheat soup slowly in a pot over medium-low heat, stirring occasionally. If necessary, add a splash of broth or water to loosen it up, and add fresh herbs or a squeeze of lemon after heating to revive the flavors.

Frequently Asked Questions:

Can I use rotisserie chicken instead of cooking breasts?

Absolutely! Using shredded rotisserie chicken is a fantastic shortcut. Just add it during the last 5 minutes of cooking to warm through and skip the searing step.

What kind of noodles work best for this soup?

Egg noodles, either dried or frozen, work wonderfully because they cook quickly and soak up the broth without getting mushy. Avoid any pasta that’s super thin or prone to overcooking quickly.

Can I make this soup vegetarian?

You can make a vegetarian version by substituting vegetable broth for chicken broth and omitting the chicken, or replacing it with hearty mushrooms or tofu for protein.

What’s the best way to store leftovers?

Store in airtight containers in the fridge for up to 3 days. To prevent noodles from becoming too soft, consider storing them separately or reheating gently and adding fresh noodles if preferred.

Final Thoughts

This Hearty Chicken Noodle Soup with Fresh Vegetables and Herbs Recipe has been one of my go-to meals for years, the kind that feels like it’s been wrapped in memories and cozy dinners. It’s simple, nourishing, and endlessly adaptable for your kitchen and cravings. I hope you give it a try soon because a bowl of this soup is like a warm friend—comforting, reliable, and absolutely delicious.