This Rosemary Chicken Noodle Soup is like a big hug in a bowl. It is everything you could want in a soup recipe – brothy with the fragrant taste and smell of fresh rosemary. Rosemary is one of those herbs I can’t get enough of. I like to add it to everything from stews to roasts and soups. I grow a huge pot of it in my kitchen garden and it’s available all year round. A wonderful herb to have on hand!
For this soup, I simply sauté some onion, carrot, celery and garlic before adding chicken stock and rosemary stalks – I leave the stalks whole as it makes it easier to remove the rosemary towards the end. I add the noodles and the chicken around 10 minutes before I transfer the soup to large bowls ready for eating.
To make the Rosemary Chicken Noodle Soup, you will need the following ingredients:
Sauté the onion in a large pot over medium-high heat for about 4 minutes. Stir occasionally to ensure the onion doesn’t burn.
Add the carrots and celery and continue to cook until the carrots have softened. This should take 3-4 minutes.
Add the garlic to the onion, carrot and celery mix and fry for another 1-2 minutes.
Pour the chicken stock into the pot and stir well before adding the rosemary. Bring the soup to a boil.
Once the soup has come to a boil, turn the heat down to low and simmer for about 5 minutes.
When you are happy with the rosemary flavor in the soup, remove the stalks and discard.
Add the chicken and the egg noodles and cook for 8-10 minutes, until the egg noodles are al dente. Add more chicken stock if necessary.
Season to taste with salt and freshly ground black pepper.
Serve the soup in large bowls garnished with parsley.
This Rosemary Chicken Noodle Soup makes a perfect filling meal. It is healthy, hearty and delicious. Try it soon and come back to leave a review.
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