The Ultimate Guide to Herbs for Chicken Soup

Chicken soup is the ultimate comfort food. A steaming bowl immediately makes you feel warm, nourished, and cared for. But the herbs you add are what truly elevate chicken soup from basic to exceptional.

Choosing the right herbs is key to creating a chicken soup with layers of flavor that dance on your tongue. Over the years, I’ve experimented extensively to find my favorite herb combinations. In this article, I’ll share everything I’ve learned about making utterly delicious chicken soup with herbs.

The Essential Herbs for Chicken Soup

These three herbs form the flavor foundation of most chicken soups

Parsley – This fresh, grassy herb adds a pop of vibrant green. Chopped parsley stirred in at the end brightens the broth.

Thyme – Earthy thyme infuses the broth with warmth. Use a few sprigs in the pot or add leaves stripped from the stems.

Rosemary – The piney fragrance of rosemary provides an aromatic backbone Use sparingly as it can overwhelm

While parsley, thyme, and rosemary create an excellent base don’t stop there. Additional herbs let you customize your soup.

Customize Flavor with More Herbs

Beyond the core trio, try these herbs to put your own spin on chicken soup:

Bay Leaves – A single bay leaf makes the broth more complex. Remove before eating as the leaf itself is bitter.

Sage – Savory, slightly peppery sage boosts the richness. Use sparingly as it’s very strong.

Oregano – The bright, zesty flavor of oregano adds Mediterranean flair. Dried works well.

Dill – Go for a touch of anise-like dill for a lighter taste. Use more if you enjoy strong dill flavor.

Marjoram – Subtly sweet marjoram provides an undercurrent of flavor. Pairs well with thyme.

Tarragon – Licorice-y tarragon infuses the broth with a light sweetness. Goes well with chicken.

Cilantro – Not traditional but fresh cilantro gives a delicious flavor pop. Stir in at the end.

Basil – Another non-traditional choice, basil provides a sweet herbal taste. Use with care as it can discolor the broth.

Herb Combinations for Chicken Soup

Getting creative with herb combos is part of the fun of making chicken soup! Here are some of my favorite pairings:

• Thyme, rosemary, sage – An herby, robust blend

• Parsley, dill, tarragon – Bright and refreshing

• Thyme, oregano, marjoram – Rustic Italian flavors

• Sage, parsley, bay leaf – Classic and balanced

• Rosemary, basil, parsley – Aroma of mixed herbs

• Dill, cilantro, tarragon – Fresh and light

Feel free to deviate from these combinations. Trust your instincts as you balance and blend herb flavors.

Fresh vs. Dried Herbs in Chicken Soup

You can use either fresh or dried herbs in chicken soup. Here’s how they compare:

Fresh herbs – More nuanced flavor and vibrancy. Add towards the end of cooking.

Dried herbs – Concentrated flavor. Use less compared to fresh. Add early to allow rehydrating.

I prefer using fresh herbs when possible for the complexity they add. However, dried herbs can infuse the broth well when simmered over long cooking times.

For dried herbs, start with 1/2 to 1 tsp per quart of broth. For fresh, use 1-2 Tbsp per quart of broth. Adjust amounts to your taste.

Storing and Handling Fresh Herbs

To get the most out of fresh herbs:

• Store properly – Keep herbs fresh by storing in the fridge in a damp paper towel inside a partially closed plastic bag.

• Use herb stems – Herb stems have lots of flavor. For thyme, rosemary etc, use whole sprigs. For softer herbs like parsley, use just the leaves.

• Chop finely – Mince or finely chop herbs to maximize the surface area releasing flavorful oils into the broth.

• Add towards the end – Stir in delicate herbs like parsley right before serving so they retain vibrancy.

Sample Herbed Chicken Soup Recipe

To bring this all together, here’s my go-to simple recipe for herbed chicken soup:

Ingredients:

• 1 Tbsp olive oil
• 1 yellow onion, diced
• 3 carrots, peeled and sliced
• 3 ribs celery, sliced
• 3 cloves garlic, minced
• 1 rotisserie chicken or 4 bone-in chicken thighs
• 2 bay leaves
• Sprigs of thyme, rosemary, and parsley
• 8 cups chicken broth
• 1⁄4 cup lemon juice
• Salt and pepper to taste

Instructions:

1. In a large pot, heat oil over medium heat. Cook onion, carrots, celery and garlic until softened.

2. Add chicken, bay leaves, herb sprigs and broth. Bring to a boil then reduce heat and simmer 30 minutes.

3. Remove chicken and herbs. Shred chicken and return meat to pot.

4. Stir in lemon juice and season with salt and pepper.

5. Just before serving, remove bay leaves. Roughly chop parsley leaves and stir into soup.

This simple soup lets the chicken and herb flavors shine. The possibilities are endless when you master mixing and matching herbs in chicken soup. Hopefully these tips inspire you to start experimenting with herbs to create your ideal chicken soup!