This chicken noodle soup recipe is perfect for weeknight dinners. Fresh herbs, pasta, vegetables, and chicken are combined to make this aromatic and delicious soup recipe.
In a stock pot, combine chicken broth and all spices, and heat over low-medium heat.
In a separate saucepan, saute carrots and celery in olive oil over medium heat for 15 minutes.
Add in chicken breasts (sprinkle with additional salt and pepper; optional)
Cook an additional 5-10 minutes until chicken is cooked through and veggies are tender.
Add chicken/veggie mixture to the soup base.
Add in noodles about 10-15 minutes before serving.
Remove bay leaves and sprigs of rosemary and thyme. (It's ok if some of the herbal leaves have broken off into the soup. It will just add a bit more character.)
For a thinner soup, add in 1-2 cups water once the noodles have softened. (Noodles will soak up most of soup base.)