Few things bring comfort quite like a warm bowl of chicken soup. Whether you’re feeling under the weather or just want something cozy, a good chicken soup recipe is always a winner.
Today, I’m sharing two fantastic chicken noodle recipes that I love to make. Both are simple, satisfying, and perfect for a comforting meal. Let’s get cooking!
Jump to Recipe:
Classic Chicken Noodle Soup Recipe
This traditional chicken noodle soup is like a warm hug in a bowl. It’s straightforward to prepare and always hits that comforting spot.
I find this recipe perfect for chilly evenings or when you need a simple, hearty meal.
Key Ingredients & Tips for Chicken Noodle Soup
- Chicken Choice: Use boneless, skinless chicken breast or thighs for tender meat. You can cook them right in the broth!
- Noodle Know-how: Egg noodles are classic for a reason. They have a good texture and cook up nicely without getting mushy too fast.
- Fresh Herbs: Stir in fresh parsley or dill at the very end. It adds a wonderful fresh aroma and taste.
What You Need for Classic Chicken Noodle Soup
- 2 tablespoons olive oil
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped yellow onion
- 8 cups chicken broth
- 2 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 ounces wide egg noodles
- 1/2 cup fresh parsley, chopped
- Salt and black pepper to taste
⏱️ Time: 45 minutes🍽️ Yields: 6 servings
How to Make Classic Chicken Noodle Soup
Step 1: Sauté Vegetables
Heat olive oil in a large pot or Dutch oven over medium heat. Add carrots, celery, and onion. Cook for 5-7 minutes, until the vegetables start to soften.
Step 2: Cook Chicken and Broth
Pour in the chicken broth. Add the chicken breasts to the pot. Bring the soup to a boil, then reduce heat to a simmer, cover, and cook for 15-20 minutes, or until the chicken is cooked through.
Step 3: Shred Chicken and Add Noodles
Remove the cooked chicken from the pot and shred it with two forks. Return the shredded chicken to the pot. Add the egg noodles and cook according to package directions, usually 7-10 minutes, until tender. Stir in the chopped parsley, season with salt and pepper, and serve hot.
📝 Final Note
This soup tastes even better the next day as the flavors have more time to blend. Store leftovers in an airtight container in the fridge.
Light Chicken Rice Noodle Soup Recipe
If you prefer a lighter, clear-broth soup with an Asian touch, this chicken rice noodle soup is wonderful. It’s clean, fresh, and surprisingly filling.
This recipe is quick to make and has a lovely balance of flavors that I think you’ll enjoy.
Key Ingredients & Tips for Chicken Rice Noodle Soup
- Rice Noodle Type: Thin rice vermicelli noodles work best here. They cook quickly and soak up the broth nicely without becoming heavy.
- Fresh Ginger: Don’t skip the fresh ginger! A few slices in the broth add a comforting warmth and a lovely aroma.
- Bright Garnishes: Fresh cilantro, sliced green onions, and a squeeze of lime juice added at the end truly brighten this soup.
What You Need for Light Chicken Rice Noodle Soup
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, sliced
- 6 cups chicken broth
- 1 boneless, skinless chicken breast (about 0.75 lbs), thinly sliced
- 4 ounces rice vermicelli noodles
- 2 tablespoons fish sauce (optional, for depth)
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro, chopped, for garnish
- 2 green onions, sliced, for garnish
- Salt and pepper to taste
⏱️ Time: 35 minutes🍽️ Yields: 4 servings
How to Make Light Chicken Rice Noodle Soup
Step 1: Build the Broth Base
Heat sesame oil in a medium pot over medium heat. Add minced garlic and sliced ginger, cooking for about 1 minute until fragrant. Pour in the chicken broth and bring it to a gentle simmer.
Step 2: Cook Chicken and Noodles
Add the thinly sliced chicken breast to the simmering broth and cook for 3-5 minutes, until it’s no longer pink. Add the rice vermicelli noodles and cook according to package directions, usually 3-5 minutes, until tender.
Step 3: Season and Garnish
Stir in the fish sauce (if using) and lime juice. Taste and adjust seasoning with salt and pepper as needed. Ladle the soup into bowls and garnish generously with fresh cilantro and sliced green onions.
📝 Final Note
For the best texture, serve this soup immediately after adding the noodles. Rice vermicelli can become soft quickly if left in the broth too long.