This herbed chicken noodle soup is my mom’s version of the classic. It features juicy chicken drumsticks, potatoes, noodles, veggies, and loads of fresh herbs.
Everyone loves the classic chicken noodle soup, but I really want you to try this herbed chicken noodle version — I promise you’re going to like it even more! This soup is my mom’s spin of the classic, except with a ton more herbs (which means loads of fresh flavor). I’ve been making it myself since at least 2010, but I’ve been eating it my whole life (thank you, mom!).
My mom and I have many things in common, and our love for this soup is one of many. The colorful vegetables add such a pop of freshness, while the potatoes, noodles, and chicken make it filling enough to be a meal all on its own. It’s also an easy way to get more veggies in the diet of a picky eater (which I’m so thankful my boys have grown out of over the years!).
Hot tip: I love to pair the soup with a crusty slice of baguette or honey wheat bread to sop up the delicious broth. For a more full meal, pair it with a homemade Caesar salad or a berry spinach salad for a classic soup and salad feast.
Herbed Chicken Noodle Soup Video
How to Make Herbed Chicken Noodle Soup
This herbed chicken noodle soup is as simple as it gets. It only takes a few ingredients you probably already have hanging out in your kitchen.
- Cook the chicken: Boil a large pot or Dutch oven full of salted water and cook the chicken drumsticks. Drain, then rinse the chicken, slice the meat off the bone, and cut it into tiny pieces. Toss any remaining liquid and the chicken bones.
- Build the soup: Fill the soup pot with four quarts of water (or broth). Add the chicken, sliced potatoes, and noodles and cook for 20 minutes. Add the spices to taste.
- Sauté the veggies: In a separate large skillet, sauté the carrots and garlic until softened and slightly brown, then add the green onions and sauté them for a minute. Add this mixture and the dill to the soup and cook for another 10 minutes. Serve and enjoy!
Hot tip: If you feel bad about tossing the liquid and chicken bones from step one, save it to make chicken broth for a different recipe!
Tips & Tricks for the Best Soup
I’ll admit — my mom has done all the hard work over the years with figuring out all the tips and tricks to make this soup GREAT every time. I think it’s only fair to share them with you all, too!
- Slice the veggies into similar sized pieces: To promote even cooking, slice the veggies into similar-sized pieces.
- Use bone-in meat: Any type of chicken will work, but I’ve found the best flavor comes from bone-in chicken legs or thighs.
- Cook the soup over medium heat: Keep the soup cooking over a steady medium heat. Medium heat draws out the flavors from the ingredients, while also preventing the veggies from overcooking and getting too mushy too fast.
- Choose Yukon or Russet potatoes: I like Yukon gold potatoes for their natural sweetness and buttery flavor. In a pinch, russet potatoes work well, too.
Chicken Soup Variations
This herb chicken noodle soup recipe is incredibly versatile, so feel free to experiment with different ingredients to make it your own. Here are a few ideas to get you started.
- Swap the water with broth: If you want to add more depth of flavor, use chicken or bone broth instead of fresh water.
- Add in different veggies: Add in fresh green beans, diced tomatoes, cauliflower, peas, corn kernels, broccoli, kale, or whatever other vegetables you have hanging out in your fridge.
- Squeeze in lemon juice: For a pop of flavor, add in a squeeze of lemon juice once the soup comes off heat.
- Play with different spices: Add a bit of paprika, red pepper flakes, or Italian seasoning into the sautéed veggies to bring even more flavor into the soup.
- Swap in your favorite herbs: Swap the dill out with a sprinkle of fresh parsley leaves, oregano, or basil if you prefer.
Storing Leftover Soup
To keep the soup on hand for up to a week, store it in an airtight container in the fridge. The longer it marinates in the fridge, the more the flavors will develop and the tastier it gets.
Hot tip: Avoid freezing this soup, as the veggies and potatoes don’t tend to thaw very well and turn mushy upon thawing.
More Tasty Soup Recipes
- Minestrone Soup (Olive Garden Copycat) — Veggies, beans, and noodle all in one
- Italian Sausage Kale Soup Recipe — Delicious sausage and kale greens
- Creamy Spinach and Tortelli Soup — Includes veggies, protein, and carbs
- Grandma’s White Bean Soup (The Best) — A family favorite bean and pork soup
Recipe
Ingredients
- 1 lb chicken drumsticks
- 4 quarts water for the soup (or chicken broth)
- 3 medium potatoes diced into 1 inch cubes
- 1/2 cup pasta
- 1 tsp freshly ground pepper
- 1 tsp salt adjust to taste
- 4 tbsp oil olive or avocado
- 3 carrots finely chopped
- 4 garlic cloves minced
- 1 bunch green onion chopped
- 1 cup fresh dill chopped
Instructions
- Boil the chicken drumsticks in salty water for 15 minutes. Drain, rinse the chicken, cut the meat off the bone, and slice it into small pieces. Toss the liquid and the bones.
- Fill a soup pot with four quarts of fresh water. Add the chicken, sliced potatoes, and pasta into the water and boil for 20 minutes. Add ground pepper and salt to taste.
- Add oil to large skillet (medium heat) and sauté the carrots and garlic until softened and slightly brown (about 7-10 minutes).
- Add the green onions and sauté them for another minute. Add the veggies to the soup pot, followed by the dill. Boil the soup for 10 more minutes on low heat. Enjoy!
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