because what is life without good food?

Herbalicious Chicken Noodle Soup

Herbed Chicken Noodle Soup

Tina over at Mom’s Crazy Cooking has challenged us this month to make chicken noodle soup. For the challenge, you have to choose another blog’s recipe for chicken noodle soup and make it and blog about it. It’s a lot of fun, but I wasn’t going to do it this month … especially because today is my birthday, but Tina asked so sweetly … so I asked my kids if I should and they said yes, as long as I use some of those big fat yummy noodles. And then, as if the planets were aligning to make this happen, then my daughter wasn’t feeling well on Thursday. And she wanted chicken noodle soup.

So I made this soup on Thursday night after we got home from her dance practice. It was 8 pm. I was tired. But I was now determined to make my little sweetie girl some good soup. So I searched for something my daughter would like. She loves herbs. This one was full of herbs. My girl didn’t want celery or corn or onion in her soup, so I had to leave those out (much to my dismay because I reallly think they would be fantastic in this soup). I also cooked the chicken a little differently (just because I have to mess with things). I was a little amazed at how good this chicken soup turned out–I do believe it’s the best chicken noodle soup I’ve ever made. Thank you, Sweet Pea’s Kitchen!

Chicken Noodle Soup with Fresh Herbs

Herbalicious  Chicken Noodle Soup

Adapted from Sweet Pea’s Kitchen


  • 2 chicken thighs, uncooked, trimmed of fat and chopped into small bits
  • 1/4 cup white wine
  • 3 Tablespoons tomato juice
  • 1/4 teaspoon granulated garlic
  • 1/4 teaspoon onion powder
  • 1 teaspoon finely chopped fresh rosemary
  • 4 1/2 cups chicken broth
  • Cooked celery & carrot (Sautee them briefly in a bit of oil or butter before adding to the soup. I used carrot only, for my daughter, but I think celery would be amazing in this soup.)
  • 2 bay leaves
  • 1/4 teaspoon dried thyme
  • salt and pepper to taste
  • 1 1/2 cups uncooked egg noodles
  • About 1 Tablespoon chopped fresh basil, chopped
  • About 2 Tablespoons chopped fresh parsley, chopped
  • About 1 teaspoon fresh oregano leaves
  • Sweet corn (I skipped this too … but I really think you ought to add it.)


  1. Once you have trimmed and chopped the chicken, place it in a small bowl with the wine, tomato juice, rosemary, garlic and onion powder and let it marinade briefly while you start the soup.
  2. In a large saucepan, pour in chicken broth and stir in uncooked carrots, thyme, bay leaves, salt and pepper. (If you are using dried herbs, you can add them at this point. If you have fresh, wait till the end to add the fresh herb leaves.)
  3. Bring to a boil and allow it to cook for about 5 minutes, then add the chicken mixture.
  4. Reduce heat and simmer for 20 minutes.
  5. Add the noodles and corn. Simmer until noodles are cooked.
  6. Stir in the fresh basil, oregano, and parsley leaves.
  7. Remove the bay leaves before serving.

Chicken Noodle Soup with Fresh Herbs


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Click here to see all the other yummy chicken noodle soups…

This recipe was shared at Everyday Mom’s MealsFat TuesdaysGooseberry Patch Inexpensive RecipesThursday’s Treasures, Fit and Fabulous Fridays, and Sunday Night Soup Night.

15 responses

  1. I would like a bowl of this right now:-)
    I made the shaker chicken noodle soup.

    January 7, 2012 at 4:53 pm

  2. Looks delicious!

    If you haven’t already, I’d love for you to check out my Crazy Cooking Challenge entry: Thai Chicken Noodle Soup

    Cook Lisa Cook

    January 7, 2012 at 5:00 pm

  3. I love herbs too! Looks great!

    January 7, 2012 at 9:11 pm

  4. I don’t know who will win based on the most clicks, but you certainly should win based on the coolest recipe name! I’m going to have to remember to use “herbalicious” in one of my recipes sometime:). I hope you’ll stop by to visit my CCC post for Southwestern Chicken Noodle Soup. Take care!

    January 8, 2012 at 3:56 am

  5. yummy and warm! perfect for a cold winter day:)


    January 8, 2012 at 11:46 am

  6. This sounds so fresh and delicious! It’s amazing how many different ways there are to make chicken noodle soup!

    January 8, 2012 at 1:19 pm

  7. I love the name of your soup:). Also, your noodles look so appetizing. Good job!

    January 8, 2012 at 6:37 pm

  8. Jennifer | Mother Thyme

    Hope you had a wonderful birthday! My birthday was a just a few days ago too. :) This soup looks divine! I love all the fresh herbs. A great choice for the Crazy Cooking Challenge!:)

    January 8, 2012 at 10:25 pm

  9. A wonderful entry and, of course, a great name! Hope you’ll check out my CCC #52 when you get a chance. Now, off to visit Sweet Pea

    January 9, 2012 at 10:27 am

  10. LOVE those fat little noodles and HAPPY HAPPY BIRTHDAY. We had sick kids too! My soup is #1 – Creamy Chicken Noodle Soup – come check it out and it was my first time making Homemade Chicken Soup!

    January 9, 2012 at 3:58 pm

  11. I love herbs in my soup, but this one has so many different kinds, bet it’s delicious! Can’t wait to try mixing it up next time I make a pot of chicken noodle!

    January 11, 2012 at 10:49 am

  12. I am so glad that you enjoyed the soup! It is one of our favorites! I will have to try your adaptations next time I make this!:)

    January 11, 2012 at 5:28 pm

  13. Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week!

    Be sure to visit on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!

    Share your great fermented food recipes at my Probiotic Food Linky – open through Februray 6, 2012.

    January 12, 2012 at 12:35 pm

  14. A great wintertime favorite! Thanks for sharing this week!!

    January 17, 2012 at 8:32 pm

  15. This looks delicious, I love fresh herbs in soup. Thanks so much for sharing this recipe with Sunday Night Soup Night! I’ll be hosting weekly through fall and winter, so I’d love to see you again with your next soup/stock/chowder recipe.

    January 18, 2012 at 12:24 am

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