Chicken Noodle Soup with Herbes de Provence

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chicken noddle soup herbes providence stock victoria gourmet recipe

There is nothing more soul satisfying or heartwarming than homemade chicken noodle soup. If you don't have homemade chicken stock the trick is to simmer store bough stock with fresh vegetables, including onions, carrots, and celery. 


2 bone-in, skin on chicken breasts
Juice of 1/2 a lemon
2 teaspoons olive oil
3 quarts chicken stock
3 carrot, peeled, chopped
2 stalks celery, chopped
1/4 pound egg noodles
1/4 cup fresh parsley, choppped

Recipe Info

Difficulty Level: 
Prep Time: 
10 minutes
Cook Time: 
50 minutes
Total Time: 
1 hour
Serving size: 


1. Preheat oven to 350ºF.
2. Place chicken on a rimmed baking sheet lined with parchment paper. Drizzle lemon juice and olive oil over chicken. Season chicken with Herbes de Provence, and salt and pepper to taste.
3. Roast for 25 minutes or until internal temperature of 160ºF.
4. When the chicken is cool enough to handle, remove from the the bone and shred. Set aside.
5. Meanwhile, cook the noodles in salted water according to directions. Strain and set aside.
6. In a stockpot over medium-high heat, add the stock and vegetables. Cook for 15 minutes or until vegetables are tender. Stir in the noodles and chicken. Cook for 5 minutes. Stir in parsley.


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