Best fresh herbs to use in soups, stews & broth

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I’m a huge soup & broth lover. I can eat broth all year round – even in the heat of summer! In fact, my favorite thing about enjoying soup & broth in the summer is that I get to add all the fresh herbs from my garden which adds so much rich flavor. In this post, I want to share with you the best herbs to use in your next pot of soup, broth, or stew. 

Types of Soup 

While I do think that certain herbs work best with certain types of soup, most of the fresh herbs I’ll be talking about are very universal and work with different types of soups. You can use them in your bone broth, homemade chicken noodle soup, or beef stew! 

I have a whole section coming for the blog with my favorite soup recipes – so stay tuned! Czech cuisine is king when it comes to homemade soups, and I’m cooking them all up for you just in time for fall. 

List of Best Herbs that are best for soup, stew & broth:

Bay Leaves 

These work great fresh or when used as dried leaves. Bay leaves are small, unassuming leaves that pack a punch when it comes to flavor. These aromatic wonders add a subtle yet distinctive taste to a wide range of dishes. They bring a delightful herbal note to the table. Their ability to enhance the natural flavors of ingredients makes them a secret weapon in the kitchen. Add one or two to a large pot of soup or bone broth for the entire duration of the cooking process. Remove just before serving. If you don’t have your own growing, make sure to opt for organic bay leaf at the grocery store. 

Parsley (and Italian Parsley)

Fresh parsley is one of my favorite things from the whole growing season. It will add a vibrant green burst of freshness to any bowl of soup. Whether used as a garnish or added to your pot for cooking, parsley brings a refreshing and herbaceous quality to your culinary creations. It is also extremely easy to grow. Parsley will thrive in your garden, or in a pot on your windowsill. 

Chives 

Czech cuisine loves chives. We add chives to pretty much anything & everything and our soups, broths & stews are no different. Chives are nature’s little green threads of flavor. These slender and delicate herbs pack a punch when it comes to taste. With their mild onion-like flavor, they add a subtle yet distinctive note to a variety of dishes. I love to use them as garnish for a variety of soups, including chicken vegetable soup, potato soup, or Italian vegetable soup. 

Oregano 

This is a new addition to my herb garden this year, and I’m obsessed. I have used dried oregano extensively – who hasn’t? But fresh oregano is a completely different ball game! It is a powerhouse of Mediterranean flavor. With its robust and earthy aroma, this herb adds a distinct character to countless dishes. You can sprinkle it on pizzas, mix it into pasta sauces, use it to season grilled meats and vegetables or add to your meat stews. Oregano brings a delightful tang and warmth to the palate. Its versatility and ability to harmonize with a wide range of ingredients make it a staple in Italian, Greek, and Mexican cuisines. Add it to your pot towards the end of cooking. 

Fresh Basil 

Basil is a popular herb that most of us have around. While my favorite way to use it is in pasta sauce, sprinkled on pizza or a plate of fresh tomatoes – it does wonders for soup too! Tomato soup is the most obvious choice for fresh basil, but I have found it to complement all hearty soups very well. 

Thyme (and Lemon Thyme) 

Thyme and lemon thyme are two flavorful herbs that bring a delightful twist to your cooking. With its earthy and slightly minty taste, adds depth and richness to savory dishes like soups, stews, and roasted meats. On the other hand, lemon thyme infuses a vibrant citrusy note into the mix, elevating the flavor profile with a refreshing and zesty touch.

Paprika 

While this is a dry herb, it’s one of my new soup favorites. I love to use it in my Czech Saurkraut Soup or any meaty soup or stew. Paprika is a vibrant red spice that adds both color and flavor to dishes. Derived from dried and ground peppers, paprika offers a mild, sweet, and slightly smoky taste. You would think that it would pack a spicy punch – but it really doesn’t! It is commonly used as a seasoning in a variety of cuisines, from Hungarian goulash to Spanish paella. Paprika not only enhances the visual appeal of a dish but also lends a subtle warmth and depth to its flavor profile. A small amount will go a long way. Always add towards the end of the cooking process to preserve its unique flavor. My favorite way to use it is in my Czech Sauerkraut Soup

Black Pepper 

A kitchen classic. Black pepper is the king of spices, renowned for its bold and versatile flavor. Derived from the dried and crushed berries of the Piper nigrum plant, black pepper is a staple in kitchens around the world. Its pungent and slightly spicy taste adds depth and complexity to a wide range of dishes. From savory meats and stews to creamy sauces and salads, black pepper’s aromatic heat can elevate the simplest of ingredients. Not only does it enhance the natural flavors of food, but black pepper also boasts potential health benefits, such as improving digestion and increasing nutrient absorption. I love using whole black peppercorns when making chicken soup, leaving it in the pot for the entire cooking process. 

Fresh Ginger 

This one makes it into every single pot of chicken broth or beef stock that I make. Fresh ginger is a knobby root that packs a punch of flavor and health benefits. Its distinctively spicy and aromatic taste adds a zing to both savory and sweet dishes. Whether grated, minced, or sliced, ginger brings a warm and invigorating element to stir-fries, curries, teas, baked goods – and broth! Beyond its culinary uses, ginger is renowned for its potential medicinal properties, including aiding digestion, reducing inflammation, and soothing nausea.

What else makes a good soup? 

• Homemade broth – this is the basis of most soups, and one that I think makes the most difference. My go-to is homemade chicken stock. There are many ways to make it, but my go-to is to use the bones of a roast chicken cooked usually the day prior. Add to a large pot with filtered water, and herbs & let simmer on low for 24hrs. Alternatively, you can also use an instant pot. 

• For almost every pot of soup I make, I make sure to sautee some chopped onions and fresh garlic on a little bit of olive oil as my base. This adds a beautiful aroma and taste to my soup, even before I really did anything else to it! 

• I make sure most of my soups contain meat – we are a meat-loving family for sure. Whether it be chicken breasts left over from a roast, or pieces of sauteed sausage, I find this adds more density & allows me to serve soup as a main course – usually for lunch. 

Try these delicious recipes

• Czech Sauerkraut Soup
• Easy Sourdough Crepes
• Ginger & Turmeric Kombucha